There’s something magical about a no-bake dessert that delivers big flavor with minimal effort. Enter Strawberry Icebox Pie—a creamy, dreamy, refreshingly cool pie that’s as easy to make as it is to devour.
With a buttery graham cracker and pecan crust and a silky, berry-packed filling, this pie is the ultimate summer indulgence (or honestly, an anytime indulgence). The best part? No oven is required. Whether it’s a scorching hot day or you’re just craving a fuss-free dessert, this pie keeps things simple.
The strawberries bring a vibrant, naturally sweet flavor, while the cream cheese and condensed milk create an ultra-lush texture. It’s the kind of treat that feels nostalgic yet totally irresistible.
For the ultimate dessert spread, pair this pie with Sweet Alabama Pecan Bread for a rich, nutty contrast or serve it alongside Fried Strawberry Cheesecake Sandwiches for a double dose of strawberry bliss.
This pie has been trending for a reason—it’s a no-fail crowd-pleaser that looks as stunning as it tastes. Whether you’re hosting a summer BBQ, a cozy family gathering, or just treating yourself (because why not?), this cool and creamy delight deserves a spot on your table.
Why does This Recipe Stand Out?
- It’s ridiculously easy: No fancy techniques, no oven time—just blend, pour, chill, and enjoy.
- The texture is perfection: Light, creamy, and just the right amount of tang from the cream cheese.
- It’s endlessly customizable: Swap strawberries for raspberries, add a chocolate drizzle, or mix in some citrus zest for a twist.
- It’s the ultimate make-ahead dessert: Prep it the night before, and let the freezer do the work.
- It’s a guaranteed showstopper: The gorgeous pink hue and velvety texture make it as Instagrammable as it is delicious.
Strawberry Icebox Pie Recipe
Equipment
- Food processor or blender
- Mixing bowls
- Hand or stand mixer
- Spatula
- 9-inch pie dish
- Plastic wrap or foil
Ingredients
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 fresh or frozen strawberries, stemmed
- 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
Instructions
- Make the crust: Blend graham crackers, pecans, brown sugar, and salt in a food processor. Mix with melted butter and press into a 9-inch pie dish. Chill for 10 minutes.
- Prepare the filling: Puree strawberries in a blender. Set aside.
- Whip the cream: In a bowl, beat heavy whipping cream until stiff peaks form.
- Combine ingredients: In another bowl, beat cream cheese and condensed milk until smooth. Fold in the strawberry puree and whipped cream.
- Assemble: Pour the filling over the chilled crust and spread evenly.
- Chill: Cover with plastic wrap and freeze for at least 6 hours or overnight.
- Serve: Garnish with extra whipped cream and fresh strawberries before serving.
- Enjoy! Slice and serve chilled for the best taste and texture.
Nutrition Info:
| Nutrition | Value |
| Calories | 350kcal |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 21g |
| Sugar | 28g |
| Sodium | 200mg |
Clever Tips For Your Perfect Strawberry Icebox Pie!
- Toast the pecans for extra flavor: A quick 5-minute toast in a dry pan enhances their nutty richness, making your crust even more irresistible.
- Use slightly softened cream cheese: Too cold, and it won’t blend smoothly; too soft, and the filling won’t hold as well. Aim for that sweet spot!
- Don’t rush the chilling process: Freezing the pie overnight gives the best texture. If you cut it too soon, it won’t hold its shape.
- For a firmer crust, pre-bake it: While this is a no-bake recipe, a quick 8-minute bake at 350°F can give the crust a more solid structure.
- Go for peak-season strawberries: If using fresh strawberries, make sure they’re at their ripest for the best natural sweetness and vibrant color.
- For a smoother texture, strain the strawberry puree: This removes any seeds or fibrous bits, giving your pie an ultra-creamy finish.
- Upgrade with a white chocolate drizzle: A touch of melted white chocolate on top pairs beautifully with the strawberry flavor and makes it look extra fancy.
- Serve it semi-frozen for a dreamy texture: Let the pie sit at room temperature for about 10 minutes before slicing for a creamy yet firm bite.
- Add a citrus twist: A teaspoon of lemon or orange zest enhances the strawberry flavor and keeps the pie from tasting overly sweet.
- Make mini versions for easy serving – Instead of a whole pie, press the crust into cupcake liners or mini tart pans for cute, individual portions.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
