Description
This Strawberry Icebox Pie is a creamy, refreshing dessert featuring a buttery graham cracker crust filled with a smooth strawberry and cream cheese mixture. Perfectly chilled and topped with fresh strawberries and whipped cream, it’s an easy no-bake pie ideal for warm days or anytime you want a light, fruity treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter (melted)
- 2 tbsp granulated sugar
Filling
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries (pureed, about 1 pint)
- 1/2 cup heavy whipping cream (whipped to stiff peaks)
Topping
- 1 cup fresh strawberries (sliced)
- Whipped cream (for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is evenly moistened.
- Form and Bake the Crust: Press the crumb mixture firmly into the bottom of a 9-inch pie dish using the back of a spoon. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool completely.
- Make the Filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Puree the Strawberries: Blend the fresh strawberries until smooth using a blender or food processor.
- Combine Filling Ingredients: Gently fold the strawberry puree into the cream cheese mixture until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks.
- Incorporate Whipped Cream: Fold the whipped cream gently into the strawberry-cream cheese mixture until fully incorporated and smooth.
- Assemble the Pie: Pour the filling mixture into the cooled graham cracker crust and spread evenly with a spatula.
- Chill the Pie: Refrigerate the pie for at least 4 hours or overnight to allow it to set properly.
- Add the Topping: Before serving, arrange sliced fresh strawberries on top of the pie and optionally add a dollop of whipped cream for extra creaminess.
- Serve: Slice the pie and enjoy this creamy, fruity dessert.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- You can substitute fresh strawberries with frozen ones, but be sure to thaw and drain excess liquid before pureeing.
- The pie benefits from chilling overnight to enhance the flavors and ensure a firm texture.
- Storage: Keep the pie refrigerated and consume within 2-3 days for optimal freshness.
- To make it dairy-free, substitute cream cheese and heavy cream with suitable plant-based alternatives, though texture and flavor may vary.
