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Summer desserts should be easy, refreshing, and full of flavor—and this Strawberry Icebox Pie checks every box. It’s a no-bake delight that brings together a buttery graham cracker and pecan crust with a creamy strawberry filling that’s both light and luscious. The contrast of textures—the nutty crunch of the crust against the silky filling—makes each bite unforgettable. Made with real strawberries, whipped cream, cream cheese, and sweetened condensed milk, this pie is a celebration of fresh flavor. Whether you’re hosting a backyard gathering or just craving a cool treat, this dessert is the perfect make-ahead option. The best part? No oven required. Simply blend, chill, and enjoy. Its nostalgic, old-fashioned appeal pairs beautifully with its modern ease, making it a timeless treat for all ages. Serve it as the grand finale to your summer barbecue, or enjoy a slice as a midday indulgence. However you choose to serve it, this Strawberry Icebox Pie is guaranteed to impress without the stress.

Why You’ll Love This Recipe

No-Bake Convenience – Perfect for warm days when you want a dessert without turning on the oven.
Fresh Strawberry Flavor – Uses real strawberries for a naturally sweet and fruity filling.
Creamy and Crunchy Combo – A smooth, fluffy filling paired with a pecan graham crust offers amazing texture.
Easy to Prepare Ahead – Can be made a day or two in advance and kept in the fridge.
Beautiful Presentation – Topped with whipped cream or strawberries, it’s a showstopper dessert.

Ingredients

For the crust:

Graham cracker sheets
Pecans
Light brown sugar
Salt
Unsalted butter, melted

For the filling:

Fresh or frozen strawberries
Heavy whipping cream
Sweetened condensed milk
Cream cheese, at room temperature
Extra whipped cream or fresh strawberries for serving (optional)

Variations

Nut-Free Crust: Omit the pecans and use additional graham crackers instead.
Berry Mix: Mix in raspberries or blueberries for a mixed-berry twist.
Chocolate Crust: Use chocolate graham crackers or add cocoa powder to the crust mixture.
Citrus Kick: Add a splash of lemon juice or zest to the filling for a bright, tangy layer.
Mini Pies: Make individual servings in muffin tins or ramekins for a fun, portable dessert.

How to Make the Recipe

Step 1: Make the Crust

In a food processor, combine graham crackers, pecans, brown sugar, and salt. Pulse until finely ground. Add melted butter and pulse until the mixture is moistened and crumbly.

Step 2: Press the Crust

Press the crust mixture into the bottom and up the sides of a pie dish. Use the back of a spoon or a measuring cup to compact it. Chill in the fridge while preparing the filling.

Step 3: Blend the Strawberries

In a blender or food processor, puree the strawberries until smooth.

Step 4: Whip the Cream

In a large bowl, whip the heavy cream until stiff peaks form. Set aside.

Step 5: Mix the Filling

In another bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and strawberry puree, mixing until fully combined and creamy.

Step 6: Fold in Whipped Cream

Gently fold the whipped cream into the strawberry mixture until fully incorporated.

Step 7: Fill the Pie

Pour the filling into the prepared crust and smooth the top with a spatula.

Step 8: Chill

Refrigerate the pie for at least 6 hours or overnight until firm and set.

Step 9: Garnish and Serve

Top with additional whipped cream or fresh strawberries before serving, if desired.

Tips for Making the Recipe

Make sure your cream cheese is at room temperature for a smooth, lump-free filling.
For extra stability, chill your mixing bowl and beaters before whipping the cream.
Use fresh strawberries for the brightest flavor, but frozen ones work well too.
Let the pie chill overnight for best texture and flavor.
Use a springform pan if you want cleaner slices and easier removal.

How to Serve

Serve this pie chilled, straight from the refrigerator. It’s perfect on its own but even more delightful with a dollop of whipped cream or a few sliced strawberries on top. Pair it with iced tea or coffee for a refreshing afternoon treat. For special occasions, garnish with mint leaves or a drizzle of strawberry sauce for added elegance.

Make Ahead and Storage

Storing Leftovers

Cover the pie tightly with plastic wrap or foil and store in the refrigerator for up to 4 days.

Freezing

This pie freezes beautifully. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Reheating

No reheating needed. This is a cold dessert best served straight from the fridge or slightly softened after freezing.

FAQs

1. Can I use frozen strawberries for the filling?

Yes, just thaw and drain them before pureeing to avoid excess liquid.

2. Can I make this pie ahead of time?

Absolutely! It’s actually best when chilled overnight.

3. What can I use instead of pecans in the crust?

You can leave them out or substitute with walnuts, almonds, or more graham crackers.

4. How long does the pie need to chill?

At least 6 hours, but overnight is ideal for a firm texture.

5. Can I make this dairy-free?

Yes, use coconut cream for whipping, dairy-free cream cheese, and sweetened condensed coconut milk.

6. Can I use store-bought whipped topping instead of whipped cream?

Yes, though homemade whipped cream offers better flavor and texture.

7. How do I prevent a soggy crust?

Be sure the crust is well packed and chilled before adding the filling.

8. Is this pie overly sweet?

The sweetened condensed milk adds richness, but the tartness of strawberries balances it nicely.

9. Can I add gelatin to firm up the pie?

It’s not necessary, but you can dissolve unflavored gelatin in a bit of warm water and add it to the filling for extra stability.

10. What size pie dish should I use?

A standard 9-inch pie dish works perfectly for this recipe.

Conclusion

Strawberry Icebox Pie is the ultimate no-fuss dessert for warm weather or any time you need something sweet, fruity, and refreshing. With its creamy filling, nutty crust, and bright strawberry flavor, this pie is a delightful crowd-pleaser that looks as good as it tastes. Whether you’re making it for a party or a quiet night in, it’s a cool, creamy slice of summer that’s easy to make and even easier to love.