Strawberry Icebox Pie — No-Bake, Creamy, and Fruity

Directions

1. Make the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Stir until evenly coated and the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer for 15–20 minutes while preparing the filling.
2. Blend the filling: Puree the sliced strawberries in a blender or food processor until smooth. Set aside. In a large bowl, whisk together sweetened condensed milk, lemon juice, and vanilla extract. Fold in the strawberry puree, then gently mix in the whipped topping until smooth and creamy.
3. Assemble the pie: Pour the strawberry filling into the prepared crust, smoothing the top with a spatula. Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
4. Garnish and serve: Before serving, top with fresh strawberry slices, dollops of whipped cream, or a sprinkle of crushed graham crackers. Slice and enjoy!

Recipe Details

Prep time: 20 minutes
Chill time: 4 hours (or overnight)
Total time: 4 hours 20 minutes
Servings: 8
Difficulty: Easy

Variations & Substitutions

• Frozen Strawberries: Thaw and drain before pureeing if fresh berries aren’t available.
• Gluten-Free: Use gluten-free graham crackers for the crust.
• Extra Flavor: Add a teaspoon of strawberry or raspberry extract to the filling for enhanced fruitiness.
• Citrus Twist: Replace lemon juice with lime juice for a tangy variation.

Serving Suggestions