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A frozen strawberry icebox pie on a decorative serving plate, garnished with dollops of whipped cream and fresh strawberry slices. A slice is cut, revealing the creamy pink filling against the golden crust. The background is softly blurred with fresh berries and mint leaves.

Strawberry Icebox Pie Recipe

This Strawberry Icebox Pie is a no-bake, creamy delight with a crunchy pecan-graham crust and a silky strawberry filling. It’s light, refreshing, and perfect for warm-weather indulgence!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method

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

Equipment

  • Food processor or blender
  • Mixing bowls
  • Hand or stand mixer
  • Spatula
  • 9-inch pie dish
  • Plastic wrap or foil

Method
 

  1. 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.
    A food processor on a wooden countertop, filled with graham crackers, pecans, light brown sugar, and salt. The crumbs are finely ground, ready for mixing with melted butter. Soft natural lighting highlights the texture of the ingredients.
  2. Prepare the filling: Puree strawberries in a blender. Set aside.
    A high-speed blender on a white marble countertop, blending fresh strawberries into a smooth, vibrant red puree. A small glass bowl of whole strawberries and a spoon rest nearby, ready for tasting.
  3. Whip the cream: In a bowl, beat heavy whipping cream until stiff peaks form.
    A stand mixer on a white marble countertop, whipping heavy cream to stiff peaks in a stainless steel mixing bowl. The peaks stand tall and fluffy as the beater is lifted, showing perfect consistency.
  4. Combine ingredients: In another bowl, beat cream cheese and condensed milk until smooth. Fold in the strawberry puree and whipped cream.
    A large glass mixing bowl on a white marble countertop, as the bright strawberry puree and airy whipped cream are carefully folded into the cream cheese mixture. The filling looks light, fluffy, and beautifully pink.
  5. Assemble: Pour the filling over the chilled crust and spread evenly.
    9-inch pie dish on a white marble countertop, as the velvety pink strawberry filling is poured over the chilled graham cracker crust and spread evenly with a spatula. The layers look smooth and inviting.
  6. Chill: Cover with plastic wrap and freeze for at least 6 hours or overnight.
  7. Serve: Garnish with extra whipped cream and fresh strawberries before serving.
    A frozen strawberry icebox pie on a decorative serving plate, garnished with dollops of whipped cream and fresh strawberry slices. A slice is cut, revealing the creamy pink filling against the golden crust. The background is softly blurred with fresh berries and mint leaves.
  8. Enjoy! Slice and serve chilled for the best taste and texture.