There’s something undeniably nostalgic about an icebox pie—cool, creamy, and served straight from the fridge on a hot day. This Strawberry Icebox Pie brings all the classic charm of a retro dessert with a fresh, modern twist. A buttery graham cracker and pecan crust lays the foundation for a smooth, strawberry-packed filling made with whipped cream, condensed milk, and cream cheese. It’s a dreamy dessert that tastes like summer in every bite.

Perfect for warm-weather entertaining or a no-bake dessert craving, this pie is as simple to make as it is satisfying. The texture is light and fluffy, yet rich enough to feel indulgent. It’s sweet but not overpowering, and the natural flavor of the strawberries shines through. Whether you use fresh berries at peak season or frozen ones year-round, this recipe delivers. Best of all? No oven required—just a little blending, a quick mix, and a few hours of chill time. It’s a dessert that’s as effortless as it is elegant.

Why You’ll Love This Recipe

No-Bake Dessert – Perfect for summer days when you don’t want to turn on the oven.
Fresh Strawberry Flavor – Bursting with real strawberries in every creamy bite.
Beautiful Presentation – Looks impressive with minimal effort—great for guests.
Make-Ahead Friendly – Ideal for preparing the night before an event or gathering.
Simple, Real Ingredients – Uses everyday pantry staples and fresh produce.

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

Optional Toppings

Extra whipped cream
Fresh strawberries

Variations

Gluten-Free: Use gluten-free graham crackers in the crust.
Nut-Free: Omit pecans and use extra graham crackers instead.
Berry Blend: Mix in raspberries or blueberries for a mixed berry version.
Chocolate Crust: Swap graham crackers for chocolate wafers for a richer base.
Mini Pies: Make individual pies using a muffin tin or small tart pans.

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 pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer while you prepare the filling.

Step 2: Blend the Strawberries

In a blender or food processor, puree the strawberries until smooth. Set aside.

Step 3: Whip the Cream

In a mixing bowl, beat the heavy whipping cream until soft 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 well combined. Gently fold in the whipped cream until the mixture is smooth and fluffy.

Step 5: Fill and Chill

Pour the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight, until set.

Step 6: Garnish and Serve

Top with extra whipped cream and fresh strawberries if desired. Slice and serve chilled.

Tips for Making the Recipe

Use room-temperature cream cheese for a smooth filling.
Don’t overbeat the whipped cream—soft peaks are perfect for folding.
Chill thoroughly for clean slices and the best texture.
Toast the pecans before blending for deeper flavor.
Line the pie dish with parchment if you plan to lift it out before serving.

How to Serve

Chilled and sliced: Serve straight from the fridge for the best texture.
With fresh berries: Top with strawberries or a berry mix for a fruity finish.
Whipped cream dollop: Adds a touch of luxury to each serving.
As minis: Make in ramekins or tart pans for individual desserts.
With a drizzle: Try a light strawberry syrup or white chocolate drizzle.

Make Ahead and Storage

Storing Leftovers

Store the pie in the fridge, covered, for up to 4 days. It may soften slightly over time but will remain delicious.

Freezing

Freeze the assembled pie (without toppings) for up to 1 month. Thaw in the refrigerator for several hours before serving.

Reheating

Not applicable—this pie should be served cold or slightly thawed from frozen.

FAQs

1. Can I use frozen strawberries?

Yes! Just thaw and drain any excess liquid before blending.

2. Do I need to bake the crust?

Nope—this is a true no-bake recipe. Just chill the crust to set it.

3. Can I use a store-bought crust?

Yes, though homemade adds extra flavor and texture.

4. How long does the pie need to chill?

At least 6 hours, or overnight for best results.

5. Can I make this pie ahead of time?

Yes, it’s perfect for making a day in advance.

6. What’s the texture like?

Creamy, fluffy, and mousse-like with a crunchy, nutty crust.

7. Can I use light cream cheese or condensed milk?

Yes, but it may slightly affect the richness and texture.

8. Is this pie overly sweet?

It’s sweet but balanced by the tartness of the strawberries and cream cheese.

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

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

10. What can I serve this pie with?

A cup of coffee, iced tea, or a glass of bubbly all pair well.

Conclusion

This Strawberry Icebox Pie is the perfect make-ahead dessert that brings cool comfort and sweet satisfaction to any occasion. With a nutty graham cracker crust and a light, creamy strawberry filling, it’s a slice of sunshine you can enjoy all summer long. Whether you’re making it for a picnic, dinner party, or simply to enjoy at home, this pie is easy, elegant, and guaranteed to please. Keep it chilled, and enjoy every refreshing bite.