This Strawberry Icebox Pie is perfect for summer BBQs, summer parties or even Valentines! It is creamy, salty and absolutely delicious. It is one of those simple summer desserts that only takes around 30 minutes to make but will feel like a perfectly curated dessert that friends and family will love.
Why You’ll Love It
- It’s cold, creamy, and slightly tangy, which is exactly what you want on a warm day.
- No oven required, which feels like a small gift to yourself.
- The crust has a little crunch and nuttiness that balances the soft filling.
- It looks impressive without actually being fussy or stressful.
Ingredients
For the crust
- Graham crackers, about 9 full sheets. Broken up roughly, no need to be precious about it.
- Pecans, finely chopped or blitzed. They add that cozy, bakery-style flavor.
- Light brown sugar. Just enough to sweeten things up.
- Salt. A small pinch makes everything taste more like itself.
- Unsalted butter, melted. Still warm is totally fine.
For the filling
- Strawberries, fresh or frozen. Fresh smells amazing, frozen works beautifully too.
- Heavy cream. Cold straight from the fridge whips best.
- Sweetened condensed milk. This is where the sweetness and structure come from.
- Cream cheese, softened. I usually forget and let it sit out while I do everything else.
- Extra whipped cream or sliced strawberries for serving, optional but very cute.
How To Make It
Mix The Graham Crackers
Start with the crust.
Add the graham crackers, pecans, brown sugar, and salt to a food processor or blender.
Pulse until everything looks like fine crumbs.
You’re aiming for a sandy texture, not powder.
Pour the crumbs into a bowl, add the melted butter, and stir until everything looks evenly coated and slightly glossy.
Put The Mixture Into A Springform Pan
Press the crumb mixture into the bottom of a 9-inch springform pan.
Use your hands or the back of a spoon to really pack it down so it holds together later.
Set the crust aside while you work on the filling.
Thaw Your Strawberries
If you’re using frozen strawberries, take them out of the freezer now so they can soften slightly.
They don’t need to fully thaw, just enough to blend smoothly.
Mix your cream
In a large mixing bowl, add the heavy cream, sweetened condensed milk, and softened cream cheese.
Whip everything together until the mixture becomes thick, fluffy, and cloud-like.
It should hold soft peaks and look smooth without being stiff.
Blend Your Strawberries
In a separate blender or food processor, blend the strawberries until they turn into a thick puree.
A few small chunks are totally fine and actually add nice texture.
Fold Strawberry Puree Into Whipped Cream
Gently fold the strawberry puree into the whipped cream mixture. Take your time here and don’t overmix.
You want the filling to stay light and airy, even if it still looks slightly loose.
Pour Mixture Over Crust
Pour the strawberry filling over the prepared crust and smooth the top with a spatula.
Cover the pan tightly with plastic wrap and place it flat in the freezer.
Freeze Your Pie
Freeze the pie for at least 6 hours, or overnight if possible, until fully set.
Serve Your Pie
When you’re ready to serve, let the strawberry icebox pie sit at room temperature for about 10 minutes before slicing.
Top with extra whipped cream or fresh strawberries if you like, then slice and enjoy.
Tips, FAQs, and Little Variations
Can I make this ahead of time?
Yes, absolutely. This strawberry icebox pie is actually better made ahead. It keeps well in the freezer for a few days.
Do I have to use pecans in the crust?
Nope. You can leave them out or swap in another nut like walnuts or almonds. Or go nut-free entirely.
Fresh or frozen strawberries, which is better?
Both work. Fresh gives brighter flavor, frozen is super convenient. I’ve used both, no regrets.
How do I store leftovers?
Keep slices wrapped in the freezer. Let them soften slightly before eating so they’re creamy, not icy.
Can I use a regular pie dish instead of a springform pan?
You can, just know slicing might be a little messier. Still delicious though.
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Recipe Card
Strawberry Icebox Pie
Description
Description: A cool, creamy strawberry icebox pie with a buttery graham cracker crust and fluffy no-bake filling. Perfect for summer gatherings, holidays, or anytime you want dessert without turning on the oven.
Ingredients
For the crust:
For the filling:
Optional for serving:
Instructions
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Add the graham crackers, pecans, brown sugar, and salt to a food processor or blender. Pulse until everything looks like fine crumbs. Pour into a bowl, stir in the melted butter, and mix until evenly coated.
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Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Pack it down well so the crust holds together later. Set aside.
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If using frozen strawberries, let them sit out for a few minutes to soften slightly. Blend the strawberries until thick and mostly smooth, a few small chunks are fine.
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In a large bowl, whip the heavy cream, sweetened condensed milk, and softened cream cheese until fluffy and cloud-like. It should be thick but still soft.
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Gently fold the strawberry puree into the whipped mixture until combined. Take it slow and stop once it looks evenly pink and airy.
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Pour the filling over the prepared crust and smooth the top. Cover tightly and pop it in the freezer for at least 6 hours, or overnight, until fully set.
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Let the pie sit at room temperature for about 10 minutes before slicing. Serve with whipped cream or fresh strawberries if desired.
Note
This pie is perfect for making ahead and can stay frozen for up to 3 days before serving.
You can swap pecans for walnuts or leave the nuts out entirely for a nut-free crust.
For a lighter version, use light cream cheese and note that the texture will be slightly softer.
