Strawberry Icebox Pie
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter melted
- For the filling:
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries chopped
- 2 tbsp lemon juice
- 1 tbsp gelatin optional, for a firmer filling
Instructions
- Make the Crust
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a pie dish to form the crust. Chill while you make the filling.
- Whip the Filling
- In one bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. In another bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture. Add chopped strawberries. (Optional: Add dissolved gelatin now for a firmer filling.)
- Assemble the Pie
- Pour the filling into the chilled crust. Smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Garnish & Serve
- Top with whipped cream and extra strawberries if desired. Slice and serve chilled!
Notes
- No gelatin? It’s optional! The pie sets fine without it, just a bit softer.
- Gluten-free? Use gluten-free cookies or graham crackers for the crust.
- Make it your own: Try raspberries, blueberries, or a berry blend!