Recipe: Strawberry Icebox Pie

Recipe: Strawberry Icebox Pie
This pie is completely no-bake and can be made in less than 30 minutes. (Kate Wood/Wood and Spoon)

With no end to the sweltering Alabama temperatures in sight, this strawberry icebox pie is just the treat to cool you down. Here, a simple crust is complimented by a fruity filling that firms up in the freezer to create a dessert that is creamy yet refreshing.

The pecan graham cracker crust is delightful, but if you’re not able to enjoy nuts, feel free to sub in additional crackers. I’d also recommend making whipped cream or a simple strawberry sauce to really make this pie over the top. Either way, you should definitely consider this make-ahead recipe for your end-of-summer sweet tooth.

Take this dessert over the top with whipped cream or a strawberry sauce. (Kate Wood/Wood and Spoon)

Strawberry Icebox Pie

Prep time: 30 minutes


For the crust:

  • 9 (140 gm) graham cracker sheets
  • ¾ cup (80 gm) pecans
  • ¼ cup (50 gm) light brown sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 16 ounces (450 gm) frozen strawberries
  • 1-1/4 cup (300 gm) heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 4 ounces (110 gm) cream cheese, at room temperature
  • Extra whipped cream or fresh strawberries for serving, if desired


To prepare the crust:

Combine the graham crackers, pecans, light brown sugar and salt in a food processor or blender and process until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture into the bottom of a 9-inch springform pan and set aside while you prepare the filling.

To prepare the filling:

  1. Set the strawberries out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk/whisk attachment to whip the 1-1/4 cup of heavy whipping cream until stiff peaks have formed. Set aside.
  2. Process the frozen berries in a food processor or a blender until they have been reduced to a thick, icy slush. Some larger (1/8″-1/4”) chunks will still exist.
  3. In a large bowl or the bowl of a stand mixer, cream the cream cheese and sweetened condensed milk until smooth. If the cream cheese will not incorporate, it could be that it is too cold, so set it out at room temp until you can cream the two together.
  4. Beat the berries into the cream cheese mixture. Scrape the sides of the bowl and then fold in the whipped cream. The mixture will still be a little loose, but be sure to not overwork it.
  5. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap and place on an even surface in the freezer until solid, about 6 hours or overnight.
  6. Once frozen, set out 10 minutes at room temperature prior to slicing. Serve with additional whipped cream or fresh berries, if desired.

Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.

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