Strawberry Icebox Pie
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.
