Description
Indulge in the creamy and fruity delight of this Strawberry Icebox Pie. A no-bake dessert perfect for summer days, with a buttery graham cracker crust, luscious cream cheese filling, and fresh strawberry topping. It’s a refreshing treat that’s sure to impress!
Ingredients
Scale
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Filling:
- 1 lb fresh strawberries, hulled and halved
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Cream Filling:
- 1 cup heavy whipping cream
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
Garnish:
- Additional fresh strawberries and whipped cream (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 8 minutes. Cool.
- Make the strawberry filling: Cook strawberries, sugar, and lemon juice until thickened. Let cool.
- Prepare the cream filling: Beat cream cheese until smooth, then add condensed milk and vanilla. In a separate bowl, whip cream and fold into the cream cheese mixture.
- Assemble the pie: Layer cream filling and strawberry mixture in the crust. Refrigerate for at least 6 hours.
- Garnish and serve: Top with whipped cream and fresh strawberries before serving.
Notes
- You can use frozen strawberries if fresh are not available—just thaw and drain well.
- For a shortcut, use a pre-made graham cracker crust.
- This pie is best served chilled and can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
