Strawberry Icebox Pie
A heavenly no-bake dessert featuring a buttery graham cracker crust filled with creamy strawberry filling and topped with fresh whipped cream. This refreshing icebox pie is perfect for summer gatherings and makes an elegant dessert that can be prepared ahead of time.
Ingredients
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 4 cups fresh strawberries divided
- 8 oz cream cheese softened
- 1 14 oz can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- 1 cup fresh strawberries sliced
- Fresh mint leaves
- Additional whipped cream
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until crumbs are evenly moistened.
- Press mixture firmly into a 9-inch pie dish, creating an even layer on bottom and sides.
- Hull and slice 2 cups strawberries, puree in food processor until smooth.
- Beat cream cheese until fluffy (about 2-3 minutes).
- Gradually add condensed milk and lemon juice to cream cheese, beating until smooth.
- Fold strawberry puree into cream cheese mixture.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold half the whipped cream into strawberry mixture.
- Pour filling into prepared crust.
- Refrigerate for minimum 6 hours or overnight.
- Before serving, garnish with remaining whipped cream, fresh strawberries, and mint.