Classic Strawberry Icebox Pie

Finding a crowd-pleasing dessert that doesn’t require turning on the oven during those hot summer months can feel like an impossible task. Between backyard BBQs, family reunions, and last-minute dinner invites, having a reliable no-bake treat in your back pocket is essential – especially when the temperature starts climbing and the thought of baking makes you break into a sweat.

That’s where this strawberry icebox pie comes to the rescue: it’s cool and refreshing, takes just minutes to put together, and can be made well ahead of time. Best of all, it uses simple ingredients you probably already have in your kitchen.

What Kind of Strawberries Should I Use?

Fresh or frozen strawberries will both work great in this icebox pie, so use what’s most convenient and in season. If you’re using fresh berries, look for ones that are bright red all the way through with no white or green patches – these will give you the best flavor. When fresh strawberries aren’t in season or are too expensive, frozen berries are a perfectly good alternative and often have better flavor than out-of-season fresh ones. If using frozen strawberries, let them thaw completely and drain off any excess liquid before adding them to your pie to prevent it from becoming too watery. Just remember that frozen berries might release a bit more juice than fresh ones, but this won’t affect the final taste of your pie.

Options for Substitutions

This cool and creamy pie is pretty adaptable! Here are some handy swaps you can try:

• Graham crackers: No graham crackers? Try using vanilla wafers, digestive biscuits, or even Oreos (with the filling scraped out). Just use the same amount by weight.
• Pecans: You can swap pecans with walnuts, almonds, or even leave them out completely – just add an extra graham cracker sheet to keep the crust sturdy.
• Strawberries: Feel free to experiment with other berries like raspberries or a mixed berry blend. If using frozen berries, make sure to thaw and drain them well to avoid excess water.
• Heavy whipping cream: While heavy cream is best for the right texture, you can use whipping cream (30-35% fat). Just don’t substitute with half-and-half or milk as they won’t whip properly.
• Cream cheese: Full-fat cream cheese works best, but you can use Neufchâtel cheese for a lighter option. Just make sure it’s really soft before mixing to avoid lumps.
• Sweetened condensed milk: This is a key ingredient for the right texture and sweetness – there’s no good substitute that will give you the same results, so try to stick with it!

Watch Out for These Mistakes While Making

The biggest challenge when making strawberry icebox pie comes from the crust getting too hard or crumbly – to avoid this, make sure to press the graham cracker mixture firmly and evenly into the pan, but don’t compact it so tightly that it becomes dense and tough. When working with frozen strawberries, a common mistake is not thawing and draining them properly, which can lead to excess moisture and a runny filling – let them thaw completely in a colander to release excess liquid. The cream cheese temperature is crucial – using it straight from the fridge will result in lumpy filling, so remember to let it sit at room temperature for at least an hour before mixing. For the smoothest, creamiest texture, be patient when whipping the cream and fold it gently into the strawberry mixture rather than stirring vigorously, which can deflate all the air you’ve worked to incorporate.

What to Serve With Strawberry Icebox Pie?

This cool and creamy pie is perfect on its own, but there are some simple ways to make it even more special! A dollop of freshly whipped cream is always welcome, and I like to add a few fresh strawberry slices on top for extra color and flavor. If you’re serving this at a summer gathering, consider offering some vanilla ice cream on the side – the combination of cold pie and ice cream is absolutely delicious. For a coffee-lover’s twist, serve each slice with a hot cup of coffee or espresso, which helps balance out the sweetness of the pie.

Storage Instructions

Keep Cool: This strawberry icebox pie needs to stay chilled! Keep it in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. The graham cracker crust might soften slightly over time, but the filling will maintain its creamy texture.

Freeze: Want to plan ahead? This pie freezes really well for up to 2 months. Just wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It’s actually really good served partially frozen – like a strawberry ice cream pie!

Make Ahead: This is a perfect make-ahead dessert! You can prepare it 1-2 days before serving. If you’re adding any fresh strawberry toppings or extra whipped cream, wait to add those until just before serving for the best look and taste.

Preparation Time	30-45 minutes
Cooking Time	0-0 minutes
Total Time	360-720 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 30-35 g
• Fat: 220-240 g
• Carbohydrates: 320-350 g

Ingredients

For the crust:

• 9 sheets graham crackers (140 gm)
• 3/4 cup pecan halves (80 gm)
• 1/4 cup packed light brown sugar (50 gm)
• 1/2 tsp salt
• 6 tbsp unsalted butter, melted (85 gm)

For the filling:

• 16 oz strawberries, hulled, fresh or frozen (450 gm)
• 1-1/4 cup heavy cream (300 gm)
• 1 can sweetened condensed milk (14 oz)
• 4 oz cream cheese, softened (110 gm)

For serving (optional):

• Extra whipped cream
• Additional fresh strawberries

Step 1: Prepare the Graham-Pecan Crust

• 9 sheets graham crackers (140 gm)
• 3/4 cup pecan halves (80 gm)
• 1/4 cup packed light brown sugar (50 gm)
• 1/2 tsp salt
• 6 tbsp unsalted butter, melted (85 gm)

Combine the graham crackers, pecan halves, light brown sugar, and salt in a food processor or blender.

Process the mixture until the graham crackers are reduced to fine crumbs and everything is well combined.

Transfer the crumbs to a large bowl, then stir in the melted butter until it is fully incorporated and the mixture resembles wet sand.

Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.

Set aside while you prepare the filling.

I like to use the bottom of a flat measuring cup to pack the crust tightly and evenly.

Step 2: Prepare the Berry Whipped Cream Filling

• heavy whipping cream
• sweetened condensed milk
• cream cheese
• strawberries (fresh or thawed frozen)

If using frozen strawberries, set them out at room temperature to soften slightly while you make the rest of the filling.

In the bowl of a stand mixer or a large mixing bowl, combine heavy whipping cream, sweetened condensed milk, and cream cheese.

Whip with a whisk attachment on medium-high speed until the mixture becomes thick and cloud-like, with stiff peaks forming.

Meanwhile, place the berries in a food processor or blender and process until they are reduced to a thick puree with some bite-sized chunks remaining.

Carefully fold the berry puree into the whipped cream mixture using a spatula, scraping the sides of the bowl to ensure everything is well incorporated.

Take care not to overmix, so the filling stays light and airy.

Step 3: Assemble and Freeze the Pie

• berry whipped cream filling from Step 2
• graham-pecan crust from Step 1

Pour the berry whipped cream filling onto the prepared graham-pecan crust in the springform pan, spreading the top evenly with a spatula.

Cover the pan tightly with plastic wrap and place it on a flat surface in the freezer.

Allow the pie to freeze until solid, about 6 hours or overnight.

Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly for easy slicing.

For an extra special touch, I like to serve each slice with a dollop of fresh whipped cream or a few berries.