Description
Strawberry Icebox Pie is a delightful no-bake dessert featuring a creamy strawberry filling made with fresh strawberries, cream cheese, and whipped cream in a graham cracker crust. Perfect for warm weather, this pie is light, fruity, and easy to prepare with just a few simple steps.
Ingredients
Scale
Strawberry Filling
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Filling
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
Crust and Topping
- 1 prepared graham cracker crust (9-inch)
- Additional strawberries for topping (optional)
Instructions
- Prepare the Strawberry Mixture: In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens, about 8–10 minutes. Remove from heat and let cool completely.
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Prepare the Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth.
- Combine Mixtures: Fold the cooled strawberry mixture into the cream cheese until well combined. Then fold in the whipped cream until the filling is light and fully blended.
- Assemble the Pie: Pour the filling into the prepared graham cracker crust and smooth the top.
- Chill: Cover and refrigerate for at least 4 hours or overnight until set.
- Add Toppings: Top with additional fresh strawberries before serving if desired.
Notes
- For a firmer set, freeze the pie for 1 hour before serving.
- You can also use frozen strawberries (thawed and drained) instead of fresh if needed.
