This Strawberry Icebox Pie is a no-bake, creamy, and fruity dessert that’s perfect for any occasion. Made with fresh strawberries, a graham cracker crust, and a luscious filling, this easy-to-make pie is light, refreshing, and absolutely irresistible.
Ingredients
(Serves 8)
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar (optional, for added sweetness)
For the Filling:
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1 (14 oz) can sweetened condensed milk
- ½ cup (120ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
For Garnish (Optional):
- Fresh strawberry slices
- Whipped cream
- Mint leaves
Instructions
Step 1: Make the Crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
- Chill the crust in the freezer for 15–20 minutes while preparing the filling.
Step 2: Blend the Filling
- In a blender or food processor, puree the sliced strawberries until smooth. Set aside.
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, and vanilla extract until well combined.
- Fold in the strawberry puree, followed by the whipped topping. Mix gently until smooth and creamy.
Step 3: Assemble the Pie
- Pour the strawberry filling into the prepared crust, smoothing the top with a spatula.
- Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or until the filling is set. For best results, chill overnight.
Step 4: Garnish and Serve
- Before serving, decorate the top with fresh strawberry slices, dollops of whipped cream, or a sprinkle of crushed graham crackers.
- Slice and enjoy your refreshing Strawberry Icebox Pie!
Tips for Success
- Fresh or Frozen Strawberries: If fresh strawberries aren’t available, you can use frozen strawberries. Thaw and drain them before pureeing.
- Make It Gluten-Free: Use gluten-free graham crackers for the crust.
- Storage: Store leftovers in the refrigerator for up to 3 days, or freeze for a firmer texture.
Why You’ll Love This Recipe
- No-Bake: Perfect for warm days when you don’t want to heat up the kitchen.
- Light and Refreshing: The strawberry and lemon combination is sweet and tangy.
- Easy to Make: Minimal ingredients and simple steps make this a go-to dessert.
Enjoy this Strawberry Icebox Pie as the ultimate summer treat or a year-round favorite! Let me know if you’d like to explore more icebox recipes. 🍓🥧✨
