Description
This Strawberry Icebox Pie is a refreshing no-bake dessert that combines a buttery graham cracker crust, a creamy strawberry filling, and fresh strawberry topping. Perfect for summer gatherings or any time you need a light, fruity treat!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the 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
For the Topping:
- 1 cup fresh strawberries, sliced
- Optional: whipped cream for garnish
Instructions
1. Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Refrigerate the crust for 10-15 minutes to set while preparing the filling.
2. Prepare the Filling:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the pureed strawberries and mix until fully incorporated.
- Gently fold the whipped cream into the strawberry mixture until light and fluffy.
3. Assemble the Pie:
- Spread the strawberry filling evenly into the prepared crust.
- Arrange the sliced strawberries on top in a decorative pattern.
4. Chill the Pie:
- Refrigerate for at least 4 hours, or until the filling is firm.
5. Serve:
- Slice and serve chilled. Garnish with whipped cream, if desired.
Notes
- Make Ahead: This pie can be made up to a day in advance, making it perfect for entertaining.
- Variations: Add a drizzle of chocolate sauce or a sprinkle of chopped nuts for extra flavor.
- Storage: Store leftovers in the refrigerator for up to 3 days.