Here’s a simple and delicious recipe for Strawberry Icebox Pie!
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 graham crackers crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced (reserve a few whole for garnish)
- 1 tablespoon fresh lemon juice
- 1 tablespoon sugar
Instructions:
- Make the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the mixture into the bottom of a 9-inch pie dish, covering the bottom evenly. You can press it up the sides if you’d like a full crust.
- Bake for about 8-10 minutes, or until the crust is lightly golden. Let it cool completely before adding the filling.
- Prepare the filling:
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth.
- In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Assemble the pie:
- Spread the cream cheese filling evenly over the cooled crust.
- In a small bowl, toss the sliced strawberries with the lemon juice and sugar, then layer them over the top of the pie.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set and chill.
- Serve:
- Garnish the pie with whole strawberries, or if you have extra, you can blend them into a fresh strawberry sauce to drizzle on top.
- Slice and serve chilled!
Enjoy your creamy, fruity Strawberry Icebox Pie! It’s a perfect treat for any season but especially refreshing in the summer.
