📝 Introduction
Strawberry Icebox Pie is an old-fashioned Southern classic that’s stood the test of time for good reason. It’s light and creamy, sweet and tangy, and requires no baking (unless you toast the crust). Made with fresh strawberries, cream cheese or condensed milk, and whipped topping, it’s chilled to perfection and served cold—making it ideal for warm-weather treats or make-ahead desserts.
This pie is:
- No-bake (or minimal bake)
- Make-ahead friendly
- Customizable with fresh or frozen berries
- A fantastic balance of creaminess and fruitiness
🧾 Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Optional: pinch of salt
For the Filling:
- 1 lb fresh strawberries (or 2 cups chopped)
- 1 (8 oz) block cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup lemon juice (fresh preferred)
- 1 tsp vanilla extract
- Optional: 1/2 cup whipped cream or whipped topping for extra lightness
For the Topping:
- Whipped cream or Cool Whip
- Sliced fresh strawberries
- Optional: mint leaves, graham cracker crumbs, white chocolate curls
👨🍳 Instructions
🔹 Step 1: Make the Crust
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press mixture firmly into the bottom and sides of a 9-inch pie dish.
- Optionally bake at 350°F (175°C) for 8–10 minutes for a firmer crust. Let cool completely.
- Or refrigerate the crust for 30 minutes to set if keeping it 100% no-bake.
🔹 Step 2: Prepare the Strawberries
- Wash, hull, and chop the strawberries.
- Blend or mash 1 1/2 cups of the strawberries to make a thick purée.
- Reserve 1/2 cup chopped strawberries for folding in later (optional).
🔹 Step 3: Make the Filling
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add sweetened condensed milk, lemon juice, and vanilla extract. Mix until fully combined.
- Stir in the strawberry purée until the mixture turns a pale pink.
- (Optional) Fold in the extra whipped cream and reserved chopped strawberries for a fluffier texture and bursts of fruit.
🔹 Step 4: Assemble and Chill
- Pour the strawberry filling into the prepared crust and smooth the top.
- Cover with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, until firm.
- For a firmer texture (like an ice cream pie), freeze for 3–4 hours, then thaw slightly before serving.
🔹 Step 5: Garnish and Serve
- Before serving, top with whipped cream and decorate with fresh strawberries.
- Slice and serve cold. Store leftovers in the fridge.
🧊 Storage
- Refrigerator: Store covered for up to 4–5 days.
- Freezer: Freeze (without whipped topping) for up to 1 month. Thaw in fridge before serving.
❓ Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries?
Yes! Thaw them completely and drain excess liquid before blending. The flavor may be slightly less vibrant, but still delicious.
2. Do I have to bake the crust?
No. You can simply press and chill it. Baking just gives a firmer, toastier flavor and better slice stability.
3. Can I make this pie without cream cheese?
Yes. Use whipped topping + condensed milk + strawberries, but the texture will be looser and more mousse-like.
4. How do I make it look more like a traditional strawberry pie (with whole berries)?
You can skip the puree and instead fold sliced strawberries into the filling, or layer them on top with a glaze (like a strawberry jam-thinned topping).
5. Can I make this into mini pies or jars?
Absolutely! Divide crust and filling into mini pie pans or mason jars for individual servings—great for parties or picnics.
6. Why is it called an “icebox pie”?
“Icebox” refers to the old-fashioned name for a refrigerator. These pies were made without baking and chilled in an “icebox” until firm.
🌟 Pro Tips for the Best Strawberry Icebox Pie
- Use room temperature cream cheese for a lump-free filling.
- Fresh lemon juice brightens the flavor and balances the sweetness.
- Let the pie chill overnight for best texture and sliceability.
- Use a hot knife to slice neatly: dip in warm water and wipe between cuts.
Would you like a:
- Homemade whipped cream recipe?
- Printable version of this recipe?
- Lighter version using Greek yogurt or low-fat cream cheese?
Let me know and I’ll customize it for you!
