Strawberry Icebox Pie
This no-bake strawberry icebox pie features a creamy berry filling in a buttery graham cracker crust, topped with fresh sliced strawberries and chilled to perfection. It’s the ultimate easy summer dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 2 cups fresh strawberries, pureed
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced for topping
- Whipped cream, for serving
Instructions
- Mix graham cracker crumbs and melted butter until combined. Press into a 9-inch pie dish. Chill for 20 minutes or bake at 350°F for 8 minutes for a firmer crust.
- Blend 2 cups of strawberries into a smooth puree.
- In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, vanilla extract, and strawberry puree. Mix until fully combined.
- Pour filling into chilled crust and smooth the top with a spatula.
- Arrange sliced strawberries neatly on top of the pie.
- Chill for at least 4 hours, or overnight, until fully set.
- Serve cold with a dollop of whipped cream.
Notes
- Use ripe strawberries for best flavor.
- Chill overnight for the cleanest slices.
- Top with berries just before serving to keep them fresh.
Find it online: https://dishmio.com/strawberry-icebox-pie/