Strawberry Icebox Pie Recipe
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Strawberries are America’s favorite summer fruit, hands down. The result is a pie with a fresh, true strawberry flavor — and all the crumbly, creamy qualities of the best icebox desserts.
For the crust:
- 12 graham cracker sheets (6 ounces), broken into pieces, or 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted and cooled, plus more for pie plate
- 3 tablespoons sugar
- Pinch of salt
For the filling:
- ¾ cup plus 2 tablespoons sugar
- ½ cup unsweetened cranberry juice
- 2 quarts fresh strawberries, hulled and thinly sliced (reserve a few whole berries for garnish)
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ cup heavy cream
For the crust:
Preheat oven to 375 degrees. Lightly butter a 9-inch pie plate. In a food processor, pulse graham crackers until finely ground. In a bowl, combine crumbs, butter, sugar, and salt. Press mixture firmly and evenly into bottom and up sides of pie plate. Bake until lightly browned, about 12 minutes. Let cool completely on a wire rack. (Crust can be stored up to 1 day, loosely covered with foil, at room temperature.)
For the filling:
In a medium saucepan over medium-high heat, combine ¾ cup sugar, the cranberry juice, 2 cups strawberries, the cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute.Remove from heat and let cool slightly. Stir in remaining sliced strawberries. Pour into baked, cooled crust. Refrigerate until set, 4 hours or, covered with plastic, up to 1 day.
In a large chilled bowl, beat cream until soft peaks form. Sprinkle remaining 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 ½-inch border around edge. Garnish with reserved whole berries.
- Vegetable oil cooking spray
- 9 to 10 graham crackers, broken into pieces
- 1/4 cup sugar
- Coarse salt
- 5 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 2/3 cup strained fresh lemon juice (from 4 lemons)
- 2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten
- Coarse salt
- 12 ounces strawberries, sliced (2 cups)
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 3 large egg whites, room temperature (2 reserved from filling)
Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.
Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.
Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.
Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.
Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.
Summer Recipes: Icebox Strawberry Pie
Berry season has arrived in SoCal! Strawberries are perfect plain, but if you want to dress them up a bit, we recommend this pie from America's Test Kitchen. The recipe actually calls mainly for frozen strawberries, which is a great cost-cutter, along with fresh berries for the nice punch of flavor they bring.
Be sure to get exactly two cups of filling, and we recommend making the whipped cream and pie crust at home, rather than buying store bought. After all, the recipes here call for cream cheese. Perfectly indulgent.
Icebox Strawberry Pie
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
1 pound fresh strawberries, hulled and sliced thin
1 (9-inch) pie shell, baked and cooled (see below)
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).
Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.
To make your own crust (highly recommended)
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened but still cool
2 ounces cream cheese , softened but still cool
Lightly coat 9-inch Pyrex pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl.
With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogenous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 tablespoons of dough. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.
Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed. With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
On floured surface, roll reserved dough into 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge. Wrap in plastic and refrigerate at least 1 hour.
Adjust oven rack to middle position and heat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35 to 40 minutes. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.)
Roasted Strawberry Icebox Pie
When I was in treatment, I had this fantasy of having a garden. I wanted to focus on what it was like to foster life, to feel strong. The problem in this lovely wish from a dying person is that I was still me, someone who is terrible with plants. My best friend, Sarah, is a farmer’s daughter and is someone I love so endlessly yet this one piece is something I admire in her with little shared understanding. This is why, when I opened a package from her a few days before my radiation treatment ended to find strawberry plants with their roots enrobed in layers of damp newspaper and plastic wrap, I just put them in the ground in a sunny spot and hoped for the best.
Over the next three years, the plants grew almost entirely without my help and blossomed the sweetest berries when the earliest thought of summer sprouted in my mind. I watched the plants sprawl and spread across the lawn, determined and driven by sunshine. Having a part of my best friend in my front yard and watching it take root in the ground where my boys play made me immeasurably happy.
It became a summer activity to harvest them. I’d remind Henry and Theodore to check the berries as we returned from the nearby playground or a scoot around the block, and they would scramble up the hill where the berries roamed freely, plucking the garnet jewels among them from among the leaves. Confiscating their loot, whether stealing a berry to eat or promising to use them in the kitchen somehow, was impossible at first. After the first few weeks, when the other distractions of summer took hold, I could climb the little hill myself and harvest all I wanted.
Sarah and I began texting about how they were doing, whether the berries had ripened yet. We had never lived in the same place before, yet were comforted by the fact that our sibling strawberry plants grew under the same sun. That was enough for us.
Sarah’s is a friendship that humbles me daily as it has for years. Her kind of thoughtfulness—acute, sensitive, easily expressed and always at the exact needed moment—is one of the greatest gifts in my life. We’ve been tethered to each other for years, since the summer of 1999 at art camp the frequency of our connection has grown with the rise in technology, but the bond has never wavered.
Now we text almost daily about little things that make us happy or mad, the little things that we understand in each other but might be invisible to others. When I was first diagnosed, she was my first visitor. She stayed for a few days, met all my doctors, put together a binder of all the information I needed to track my medications, helped me figure out my diet changes, sat by me as a mold was made of my face to be bolted to a table for my radiation treatment. She believed in what I believed in to make me stronger and cried with me when I needed to cry. We made plans of what I was going to do. Then she left. Yet, even at home far away from mine, she still woke when I did to practice yoga while I had my radiation treatment. Sometimes I feel as though I’ve never not felt her with me, that’s how friendship with her feels: like endless summer.
Roasted Strawberry Icebox Pie
Makes 1 (9-inch) pie
I made this pie in the summer as a treat for my future self to enjoy after my Kickstarter campaign was over. I made it with the hope it would be eaten in celebration, yet in a place of not knowing the outcome and making it anyway.
3/4 cup rolled oats
1/4 cup arrowroot flour
1/4 cup coconut sugar
1/4 cup pecans
1/2 teaspoon cinnamon
1/4 cup Kosher salt
1/4 cup melted butter
2 pints fresh strawberries, hulled
1/2 cup maple syrup, divided
1 cup heavy cream
1 teaspoon pure vanilla extract
½ (8-ounce) bar cream cheese, at room temperature
1 / Preheat oven to 350°F. In the bowl of a food processor, combine oats, arrowroot, coconut sugar, pecans, cinnamon and salt pulse until finely ground. Add butter and pulse until it holds together in moist crumbs. Press crust into bottom and up the sides of a 9-inch pie plate. Place pie plate in freezer until crust is chilled, about 10 minutes. (While crust chills, wipe out and reserve food processor.) Transfer pie plate to center rack of oven until golden brown (about 15 minutes). Let crust cool completely on a wire rack. When cool, transfer crust to freezer to chill thoroughly.
2 / While crust bakes, line a large rimmed baking sheet with parchment. Scatter strawberries on parchment-lined sheet and drizzle with 1/4 cup syrup. Roast strawberries, tossing once, until they are browned at the edges and syrup has caramelized, about 30 minutes. Set aside until just warm (about 15 minutes), then scrape half of contents (about 3/4 cup) into a blender jar with cream cheese. (Reserve remaining whole strawberries in syrup separately.) Blend until smooth. Transfer both smooth and whole strawberries to containers and refrigerate until ready to use.
3 / Whip cream in a large bowl until stiff peaks form add vanilla and remaining 1/4 cup syrup. Set aside 1 cup whipped cream in a small bowl fold in smooth berries and cream mixture into remaining whipped cream. Spoon filling mixture into chilled crust. Spoon reserved whipped cream over top, then roasted strawberries and syrup. Transfer pie to the freezer to freeze until solid, about 3 hours. Wrap pie entirely in plastic and store up to 3 months.
Strawberry Icebox Pie with Almond Crust
Position rack in center of oven preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar process until finely ground. Add butter process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
Bake crust until set, about 12 minutes. Cool completely on rack.
Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.
Strawberry Icebox Pie
This cool pink pie couldn’t be much simpler, nor much more lovely on a hot summer evening when you hanker for something luscious. You cook up a quick strawberry jam, and stir it into whipped cream for a plush expansion on the glories of each-bright color and flavor from the berries rich cool texture from the cream. Icebox pies often utilize gelatin or stiffly beaten egg whites for their firm texture this pie calls on cornstarch and cream, like a substantially anchored version of the English treat known as a “fool.” You can make this with blackberries or raspberries as well, and frozen berries will work nicely if you can’t make it home from the farm stand without eating most of the berries you bought fresh.
Occasion Buffet, Family Get-together
Dietary Consideration egg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texture creamy, fruity, sweet
- One 9-inch graham cracker crust (or store-bought)
- 1/3 cup cornstarch
- 6 cups hulled, coarsely chopped strawberries , fresh or frozen (about 1½ pounds)
- 1 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons butter
- ½ teaspoon vanilla extract or almond extract
- 1¼ cups heavy cream
- 2 cups fresh strawberries , sliced (about 8 ounces optional)
Line a 9-inch pie pan with crust and then pinch edge to form a lip. Bake the crust as directed in the recipe.
In a small bowl, combine the cornstarch and 1/3 cup cold water. Stir with a spoon to combine them well, dissolving any lumps.
In a medium saucepan, combine the chopped strawberries, sugar, and salt. Stir to combine the fruit and sugar, and then cook over medium heat until the mixture comes to a gentle boil. Cook, stirring often, until the berries create a pool of sauce, about 5 minutes.
Stir up the cornstarch-water mixture, and add it to the pan. Cook, stirring often, until the strawberry sauce boils again, thickens up, and the berries are soft, 3 to 4 minutes more.
Remove from the heat, stir in the butter and vanilla, and set aside to cool to room temperature.
Beat the cream in a large bowl until it is very thick and luscious, holding its shape in round medium peaks that are not cottony-stiff. Stir in the strawberry jam mixture and gently fold the cream and jam together to make an even, rich mixture.
Pile the filling into the graham cracker crust and refrigerate for 3 to 4 hours, until very cold and fairly firm. Serve cold, and if you have sliced strawberries, spoon a small pile of them alongside each piece of pie. Refrigerate any remaining pie for up to 1 day.
Easy Strawberry Jello Pie Recipe
This cool and refreshing Strawberry pie with Jello is super simple to make. If you can make gelatin from a box, you can make this easy no-bake pie.
The recipe only requires 4 ingredients &mdash plus some water and ice.
Honestly, the hardest part is waiting for the Jello to set.
I like to prepare the pie in the evening so that it has plenty of time to set up overnight while we sleep. That way I am not watching the clock and counting down the minutes until I can enjoy it.
Likewise, if I am making no-bake Jello pie for a summer party or barbecue, I make sure to prepare it the night before so that I know it will be good to go on the day of the event. Although it can set in as little as 3 hours, sometimes it can take as many as 6. What gives? Make up your mind, pie!
I hope that you enjoy this quick and easy strawberry pie. Not only is it perfect for satisfying your sweet tooth in the summer without having to turn on the oven, but the beautiful pink pie makes an amazing dessert any time of year.
Have leftover strawberries after making your no-bake pie? Use them to make these strawberry shortcake trifles, these strawberry muffins or this strawberry yogurt pound cake.
No Bake Strawberry Icebox Cake
A high three layered chocolate cake is filled with rich chocolate cream. Pulse for five seconds. It is surrounded by chocolate glaze appointed with an elegant chocolate border and decorated with Happy Birthday6 Three Layer Chocolate Cake with Happy BirthdayServes 8 -.
Strawberry Icebox Cake No Bake Chew Out Loud
Place a very thin layer of cream on the bottom of a 99 square.
No Bake Strawberry Icebox Cake. No-Bake Strawberry Icebox Cake. Strawberry Icebox Cake is an easy no-bake refrigerator cake made with fresh strawberries and layers of graham crackers softened by whipped cream and vanilla pudding. The red white and blue dessert is festive and easy to make.
The red white and blue dessert is festive and easy to make. No-Bake Blueberry Oatmeal Bars Recipe For An On-The-Go. Guaranteed to be a hit for guests.
Add de-stemmed strawberries to food processor along with lime juice and SPLENDA Naturals Stevia Sweetener. This no bake strawberry ice box cake is made with vanilla wafers and screams SUMMER. Juicy strawberries and graham crackers layered in a cloud of sweetened.
This Strawberry Icebox Cake is no-bake and incredibly delicious. 19 oz graham crackers 2 pounds fresh strawberries 3½ cups heavy cream 1 banana sliced thin ½ cup powdered sugar 2 tsp vanilla ¼ tsp salt. 4th of July icebox cake is the perfect no bake treat with delicious layers of cream cheese fruit and more.
This Strawberry Shortcake Icebox Cake is the perfect dessert for summer and is pretty much no bake. The Best Strawberry Icebox Cake Recipe If you are looking for a quick and easy summer dessert recipe it doesnt get any easier than this no-bake strawberry cake. In a stand mixer or with a hand-held mixer beat the cream powdered sugar and vanilla until stiff peaks form.
Stir strawberry mixture well and set aside. So easy to make with layers of strawberries cool whip and graham crackers. This strawberry icebox cake is made with a graham cracker whipped cream cheese filling and sliced strawberries.
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I’m having a great day. I’m talking extra whipped cream on your frappacino kind of day. An accidental sale at Madewell kind of day. A find a twenty dollar bill in the pocket of your old jeans kind of day. Listen, we don’t need a reason to celebrate around here, but darnit, if we did we would have it.
So what are we celebrating? For starters, Brett and I are celebrating 5 years of marriage! True, 5 years of marriage is nothing compared to 10, 20, or 50 years, but if you’re already married you know that most days it’s a miracle you made it past the first 12 months. Little victories, people, little victories!
Next, it’s my Mom’s birthday! This is the same lady who gave me life! The one who took care of me when I had the stomach bug and loved me through that whole year I had a big wart on my foot. My beautiful Mama is the most joyful, kind, servant-hearted human I know, and I love her so much that I could weep. (I’m not crying, you’re crying!) This year she celebrates that really special birthday that comes right after 49 and right before 51. I don’t feel bad about telling you her age because she’s a mega-babe and most of my guys friends from high school would confirm that. (You guys are gross, BTW.)
Finally, we’re celebrating my half birthday! Yes, I know it’s a bit narcissistic of me to celebrate something so insignificant, but for all the shade people typically throw at turning 30, I’d say it deserves a little love. The past 6 months have been nothing short of a learning experience, and I feel like I want to drop some knowledge on the cool things I learned in my newest decade. So here’s a short list of the very important (and not-so important) things that 30 has taught me:
- It’s okay to lie about your age. Your babysitter, the shoe salesman, or that cute guy at the bar will not have a clue. BUT! If you’re 30 and rocking it, shout it from the rooftops. If you feel like 25, dance like you’re 24. And if you’re sexy and you know it, let everyone else buy in too.
- Eating fast is a normal thing. Admittedly, this is not something I’m proud of. I’m actively working to slow down and enjoy my food instead of inhaling it like a Dyson Super-Vac. But if 30 (and motherhood) has taught me anything it’s that angry toddlers will wait for no one. That plate of leftovers will not eat itself. You dig?
- Trends are weird. I’m not sure if it’s because I have a nosebleed section view of the fashion world or if I just have so little time to care, but what I do know is this: I recently saw a photo of Kim Kardashain wearing a pair of orthotic sneakers that are most commonly sported by the elderly population. Apparently these are cool. Thus, I know nothing.
- Botox is your friend. It is not just for people who are dying to look like Joan Rivers or Carrot Top. It is not strictly reserved for desperate housewives who spend their weekends drinking chardonnay and seducing cabana boys. Botox will make you look like you, but with less wrinkles. I have been doing small treatments for almost year now, and is it worth every penny.
- It’s not too late. This is my new motto for pretty much everything. As in, it’s not too late to learn a new language. It’s not too late to be a tennis player. It’s not too late to teach your husband how to load the dishwasher. There’s a first time for everything, and this old dog plans on learning lots of new tricks.
- With that being said, it’s not too late. As in, it’s not to late to say you’re sorry. It’s not too late to make things right. It’s not too late to be joyful! Peaceful! Humble! Graceful! When the world tells you you’re someone you don’t want to be, prove them wrong. It’s not too late to be a new creation it’s not too late to be the person you want to be.
- Day drinking is totally acceptable. At 30, you’ve passed the college-age threshold where drinking beer instead of going to class is worrisome. If people judge you for cocktailing at noon, remind them that you’re a grown up. Do what you want.
- As you get older, so do other people. This is hard. Watching the people you love age and struggle feels so unnatural. It feels unjust, out of place. I don’t really have any wisdom to shed on this, but sometimes things aren’t okay and that’s okay. If you’re hurting in this area, know that you’re not alone.
- Be teachable. For example, when my husband tells me I’m wrong, my instincts tell me to yell back, “SHUT UP, YOU’RE WRONG. YOUR MOM IS WRONG. YOUR FIRST NAME IS WRONG!” Instead, 30-1/2 years are telling me to respond by listening with patience and kindness. Something along the lines of, “You’re probably wrong, but feel free to explain your point of view.” Like I said, be teachable. I have a lot of room for growth in this area, but I’m told that acknowledgement is the first step.
- Life is short. Eat dessert first. I learned this early on in life, but at 30, I’m embracing it. Let’s start living this truth with a slice of strawberry icebox pie.
This strawberry icebox pie is the bomb.com for about a hundred reasons. It’s completely no-bake also, it can be made ahead in less that 30 minutes. and it tastes like a fluffy, frozen heavenly cloud. If that’s not reason enough to make this strawberry icebox pie forevermore, then 30 has taught me nothing.
To make your own strawberry icebox pie, we start with the crust! Graham crackers, pecans, brown sugar, and butter get a quick whiz in the food processor until a wet sand consistency comes together. Pat the mixture into the bottom of a 9″ springform pan and set it aside while you prep the rest of the pie.
For the filling, frozen strawberries are pulsed to icy slush and added to a smooth mixture made of whipped cream cheese and sweetened condensed milk. Once the berries have been added, fresh whipped cream is folded in to give the mixture some body. Essentially, we’re making thin no-churn ice cream here, one that will take on the semblance of an ice cream pie once frozen. Pour the mixture over top of the prepared crust and place the whole thing in the freezer to set up completely.
Covered with a piece of foil, this strawberry icebox pie will keep for several weeks, but I can promise you’ll want to dive in sooner than that. This is a really simple frozen treat to make, but it’s also highly adaptable too! You can sub in frozen raspberries, blueberries, or even peaches for the strawberries. Just pick your poison and enjoy.
I’m sharing this strawberry icebox pie with a number of other bloggers who think #strawberriesarethejam. Thanks to Becca, Ruth, Annie, and Joy for making this a fun collaboration. Please check out their sites to get links to a number of other strawberry-filled recipes! Thanks for celebrating with me today, and I hope you enjoy this strawberry icebox pie!