🍓 Strawberry Icebox Pie
🕒 Prep Time: 20 min | Chill Time: 4–6 hours or overnight | Serves: 8
🧾 Ingredients:
For the Crust:
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1½ cups graham cracker crumbs
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⅓ cup sugar
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6 tbsp unsalted butter, melted
For the Filling:
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1 (8 oz) block cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1 tsp vanilla extract
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1½ cups fresh strawberries, pureed
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1 cup heavy whipping cream (or 1 tub whipped topping)
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Optional: a few drops of red food coloring for a deeper pink hue
Toppings (optional):
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Fresh sliced strawberries
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Whipped cream
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Crushed graham crackers or white chocolate shavings
👩🍳 Instructions:
1. Make the crust:
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Combine graham cracker crumbs, sugar, and melted butter in a bowl.
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Press firmly into a 9-inch pie dish. Use the bottom of a glass to pack it down.
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Chill in the freezer while preparing the filling (or bake at 350°F for 8 minutes if you want it firmer, then cool).
2. Make the filling:
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In a large bowl, beat softened cream cheese until smooth.
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Add sweetened condensed milk and vanilla; mix until well combined.
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Stir in the pureed strawberries.
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In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the strawberry mixture. (Skip this step if using whipped topping — just fold it in.)
3. Assemble and chill:
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Pour the filling into the chilled crust and smooth the top.
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Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.
4. Serve:
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Top with whipped cream and fresh strawberries just before serving.
✅ Tips:
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Use frozen strawberries (thawed) if fresh ones aren’t available.
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For extra stability in warm weather, add 1 tsp unflavored gelatin to the strawberry puree before mixing.
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Try making in a 9×9 pan for bars instead of a pie.
Would you like a chocolate crust version, or a strawberry lemonade twist?
