Description
Indulge in the refreshing sweetness of this Strawberry Icebox Pie. A no-bake dessert with a buttery graham cracker crust, creamy strawberry filling, and a luscious whipped cream topping, perfect for summer gatherings or a delightful treat anytime.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra strawberries for topping (optional)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and chill.
- Make the Filling: Beat cream cheese until smooth. Add condensed milk, lemon juice, vanilla, and fold in strawberries.
- Whip the Cream: Beat heavy cream with powdered sugar until stiff peaks form.
- Combine: Fold whipped cream into strawberry mixture, then pour into the chilled crust.
- Chill: Refrigerate for at least 6 hours or overnight.
- Serve: Top with extra strawberries before serving.
Notes
- For a shortcut, use a store-bought graham cracker crust.
- You can also fold in crushed freeze-dried strawberries for extra flavor and color.
- This pie is best served chilled and can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
