Description

A creamy, no‑bake dessert bursting with strawberry flavor. A crunchy pecan‑graham crust meets a rich filling made with condensed milk, cream cheese, whipped cream, and blended strawberries—perfectly chilled and ideal for warm days.

Ingredients

Scale

For the crust:

9 graham cracker sheets (~140 g)
¾ cup pecans (~80 g)
¼ cup light brown sugar (~50 g)
½ tsp salt
6 Tbsp unsalted butter (~85 g), melted

For the filling:

16 oz (450 g) fresh or frozen strawberries, stemmed
1¼ cup (300 g) heavy whipping cream
1 14‑oz (396 g) can sweetened condensed milk
4 oz (110 g) cream cheese, at room temperature
Extra whipped cream or fresh strawberries for serving (optional)

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Instructions

Crust: Combine graham crackers, pecans, brown sugar, and salt in a food processor until finely ground. Stir in melted butter, press into bottom of a 9-inch (springform) pan; set aside .
Filling: Whip heavy cream to stiff peaks and set aside. Process strawberries until a thick icy slush remains (some small chunks fine).
In another bowl, cream together cream cheese and condensed milk until smooth. Gently beat in processed strawberries, scrape down bowl sides.
Fold whipped cream into that mixture until combined (do not overmix).
Pour filling over crust, cover firmly with plastic wrap. Freeze until solid—about 6 hours or overnight.
Allow pie to rest at room temperature ~10 minutes before slicing. Serve with extra whipped cream or fresh berries if desired .

Notes

Use frozen strawberries if fresh aren’t available; process into slush and drain excess juice as desired. Frozen berries may produce slightly softer texture .

Ensure cream cheese is at room temperature to avoid lumps

If using fresh strawberries, hull and rinse beforehand.

Prep Time: ~30 minutes
Cook Time: ~6 hours (or overnight)
Category: Dessert · Pie
Method: No-Bake; Freezing
Cuisine: American / Southern