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Nothing says “summer” like strawberries—and nothing satisfies quite like a no-bake dessert. Strawberry Icebox Pie is the ultimate solution for warm-weather cravings. This chilled, creamy treat is the perfect blend of rich textures and fresh, fruity flavor. Made with a nutty graham cracker crust and a luscious strawberry-cream filling, it’s a slice of heaven that’s both simple to prepare and wildly delicious.

Whether you’re hosting a picnic, bringing dessert to a BBQ, or just want something sweet on hand for those hot days, this pie has you covered. The best part? It’s made ahead of time, so it’s always ready when you are. With no oven required and just a handful of ingredients, this dessert feels indulgent without being fussy.

The base combines graham crackers, pecans, and brown sugar for a buttery crunch, while the filling features fresh strawberries, whipped cream, and a touch of cream cheese for that perfect, silky consistency. With the balance of sweet and tart, creamy and crisp, every bite will leave you reaching for another forkful. Get ready to fall in love with this timeless, crowd-pleasing treat.

Why You’ll Love This Recipe

No-Bake Simplicity: No oven means no sweat—literally! Perfect for hot summer days.
Refreshing and Light: Strawberries and whipped cream create a fluffy, fresh, and fruity experience.
Make-Ahead Friendly: Prep it in advance and store it until you’re ready to serve.
Crowd-Pleaser: It’s a hit with both kids and adults at any gathering.
Customizable: Switch up the crust or add different berries for your own spin.

Ingredients

For the crust:

Graham cracker sheets
Pecans
Light brown sugar
Salt
Unsalted butter

For the filling:

Fresh or frozen strawberries
Heavy whipping cream
Sweetened condensed milk
Cream cheese

For serving (optional):

Extra whipped cream
Fresh strawberries

Variations

Berry Blend: Replace some of the strawberries with blueberries or raspberries for a mixed berry version.
Chocolate Twist: Add a drizzle of melted chocolate on top or mix cocoa powder into the crust.
Coconut Crust: Swap pecans for shredded coconut for a tropical take.
Mini Pies: Use muffin tins to create individual servings.
Vegan Version: Use plant-based butter, coconut cream, and dairy-free condensed milk alternatives.

How to Make the Recipe

Step 1: Prepare the Crust

In a food processor, pulse the graham crackers, pecans, brown sugar, and salt until finely ground. Add melted butter and mix until combined. Press the mixture into the bottom and up the sides of a pie dish. Chill in the refrigerator while you prepare the filling.

Step 2: Make the Strawberry Puree

In a blender or food processor, blend the strawberries until smooth. If desired, strain through a sieve to remove seeds.

Step 3: Whip the Cream

In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

Step 4: Mix the Filling

In another bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and strawberry puree, mixing until fully combined.

Step 5: Fold and Fill

Gently fold the whipped cream into the strawberry mixture until evenly incorporated. Pour the filling into the chilled crust and smooth the top.

Step 6: Chill

Cover and refrigerate the pie for at least 6 hours, preferably overnight, until set.

Step 7: Serve

Top with extra whipped cream or fresh strawberries, if desired. Slice and serve cold.

Tips for Making the Recipe

Use cold utensils when whipping cream for the best texture.
Room temperature cream cheese blends more easily and avoids lumps.
Don’t skip the chill time—it’s crucial for a firm, sliceable pie.
Toast the pecans before blending for added flavor depth.
Line the pie pan with parchment paper for easier removal, especially if using a springform pan.

How to Serve

Serve the pie straight from the fridge with a generous dollop of whipped cream and a few sliced strawberries on top. For an elegant touch, dust with powdered sugar or garnish with mint leaves. It pairs beautifully with iced tea or a sparkling rosé for summer entertaining.

Make Ahead and Storage

Storing Leftovers

Store leftovers covered in the fridge for up to 4 days. The crust may soften slightly, but the flavor remains delicious.

Freezing

Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheating

No reheating needed—this dessert is best served cold! Just slice and enjoy straight from the fridge.

FAQs

1. Can I use frozen strawberries?

Yes, just thaw and drain them before blending to avoid excess moisture.

2. Can I make this pie gluten-free?

Absolutely! Use gluten-free graham crackers for the crust.

3. What can I use instead of pecans?

Walnuts or almonds work well, or simply use more graham crackers.

4. Is there a way to make it dairy-free?

Yes, use dairy-free cream cheese, coconut whipped cream, and plant-based condensed milk.

5. Can I make this pie in advance?

Definitely—make it a day or two ahead and keep it chilled until ready to serve.

6. How do I know when the pie is set?

The center should be firm to the touch and hold its shape when sliced.

7. Can I use whipped topping instead of whipping cream?

Yes, though fresh whipped cream gives better flavor and texture.

8. What if my filling is too runny?

It may need more chilling time. Ensure you whip the cream to stiff peaks and don’t overmix.

9. Can I make it without a food processor?

Yes, crush the graham crackers in a zip-top bag and chop the pecans finely with a knife.

10. Is this pie overly sweet?

The sweetness is balanced by the tangy cream cheese and fresh strawberries, but you can reduce the condensed milk slightly if preferred.

Conclusion

Strawberry Icebox Pie is the ultimate summer dessert—easy, elegant, and irresistibly delicious. With minimal effort and no baking required, it’s perfect for any occasion, from casual cookouts to fancy garden parties. Bursting with fresh strawberry flavor and nestled in a crunchy, nutty crust, this pie is destined to become your go-to warm weather treat. Try it once, and you’ll be hooked for life.