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Strawberry Icebox Pie

A refreshing, no-bake dessert featuring a creamy strawberry filling and a buttery graham cracker crust that’s perfect for any occasion.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Graham cracker crumbs Alternatively, you can use crushed cookies.
  • 1/2 cup Unsalted butter, melted This will help bind the crumbs together.
For the filling
  • 2 cups Fresh strawberries, hulled and sliced Look for ripe, sweet berries.
  • 8 oz Cream cheese, softened This gives the filling its creamy texture.
  • 1/2 cup Condensed milk Adds sweetness and richness.
  • 1 cup Whipped cream or whipped topping For a light and airy filling.
  • 2 tablespoons Lemon juice For balance.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1/4 cup Granulated sugar Can adjust to taste.
  • 1 pinch Salt To enhance flavors.

Method
 

Preparation of the crust
  1. Combine graham cracker crumbs and melted butter in a bowl and mix until evenly moistened.
  2. Press the mixture firmly into the bottom and up the sides of a pie pan.
  3. Chill the crust in the refrigerator for 15 minutes to firm up.
Preparation of the filling
  1. In a blender, combine fresh strawberries, cream cheese, condensed milk, lemon juice, vanilla extract, sugar, and salt.
  2. Blend until silky and smooth.
  3. Gently fold in whipped cream until well combined.
Assembly and chilling
  1. Pour the filling into the chilled graham cracker crust.
  2. Smooth the top and cover the pie with plastic wrap.
  3. Chill in the refrigerator for at least 6 hours, or overnight for the best results.
Serving
  1. Top with sliced strawberries just before serving for a fresh touch.

Notes

For best results, dry your strawberries well after rinsing to avoid diluted flavors. If needed, adjust sweetness with extra sugar or strawberry jam. This pie holds well in the fridge for up to 3 days but is best when enjoyed within the first 24 hours.