Strawberry Icebox Pie
Strawberry Icebox Pie
Strawberry Icebox Pie

Strawberry Icebox Pie

David Venable

I think we all want the same thing from a summer recipe…it’s got to include seasonal fruit, whipped cream, and it needn’t be baked. Foodies, I give you my Strawberry Icebox Pie.

Graham cracker crust

  • 1-2/3 cups (11 graham crackers), crushed
  • 1/3 cup sugar
  • 6 Tbsp butter, melted
  • 1/2 tsp cinnamon

Directions

Preheat oven to 375°F.
Prepare the crust by mixing all the ingredients and pressing into a large pie plate or round baking pan. Bake for 7-10 minutes. Chill for an hour.
Whip together cream cheese, sugar, and vanilla. Fold in 12 oz of whipped topping and 1 qt of sliced strawberries. Pour into the prepared crust. Refrigerate for 3 hours or overnight. Decorate the top with the remaining whipped topping and remaining strawberries before serving.

Pie Filling

  • 1 lb cream cheese, room temperature
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 16-oz container whipped topping
  • 1-1/2 qt strawberries, sliced

Cook's Notes

Too hot to bake the crust? Buy a premade crust. Or, whip up the filling in a large bowl and sprinkle the top with crushed graham crackers.

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