Some desserts just belong to summer, and Strawberry Icebox Pie is one of them. A chilled, no-bake beauty with a buttery graham cracker crust and a cloud-like strawberry filling, it’s the kind of treat you’d find at a Southern picnic or a Parisian pâtisserie in peak berry season.
The concept of an icebox pie has deep roots in American home cooking—simple, refreshing, and made for warm-weather indulgence. But the technique? That’s universal. From semifreddo in Italy to frozen mousse cakes in France, cultures around the world embrace the magic of chilled desserts.
One key to mastering this pie is balancing texture. The crust should be crisp, the filling airy but structured, and the flavor fresh and bright. Using macerated strawberries intensifies their sweetness, while a touch of citrus keeps the richness in check.
A professional tip? Whip the cream to soft peaks before folding it into the filling—this keeps it light yet stable, preventing any dreaded deflation.
Perfect For Summer Celebrations!
- Backyard barbecues just got sweeter – This pie is the ultimate make-ahead dessert, so you can focus on grilling while it chills to perfection. Serve it straight from the fridge for a refreshing finish to a smoky, savory meal.
- A star at Fourth of July gatherings – With its bright red berries and creamy filling, it fits right into a patriotic spread. Pair it with blueberry desserts for a festive red, white, and blue table.
- A cool treat for hot afternoons – No one wants to turn on the oven in the summer heat. This pie is all about blending, whipping, and chilling—zero baking required.
- Perfect for potlucks and picnics – Easy to transport and serve, it holds up well in a cooler and makes a show-stopping addition to any summer table.
- A slice of sunshine, anytime – Whether it’s a celebration or just a quiet evening on the porch, this pie captures the bright, fresh flavors of summer in every bite.
Strawberry Icebox Pie Recipe
Equipment
- Pie dish
- Whisk
- Mixing bowls
- Fine-mesh strainer
- Hand or stand mixer
- Saucepan
Ingredients
- 1 egg, beaten (optional)
- 1 graham cracker pie crust (9″ preferred)
Whipped Topping
- 1 tsp pure vanilla extract
- 55 g powdered sugar
- 1 strawberry half
- 16 oz cold heavy cream
Glaze
- 1 lb strawberries
- 130 g granulated sugar
- 2 eggs
- 2 drops red gel food coloring
- 55 g powdered sugar
- 25 g fresh strawberries
- 6 oz whole milk
- 21 g cornstarch
Instructions
- Brush egg wash over a store-bought crust and bake according to package instructions or at 375°F for 8-12 minutes until golden brown.
- Let it cool completely.
- In a medium bowl, whisk eggs and granulated sugar together until smooth.
- In a separate bowl, mix 2 tablespoons of milk with cornstarch until fully dissolved, then add this to the egg mixture.
- Warm the remaining milk and butter over medium heat until steaming, being careful not to let it simmer.
- Slowly pour the warm milk into the egg mixture while whisking continuously to prevent the eggs from cooking.
- Transfer the entire mixture to a saucepan over medium heat, stirring constantly until it thickens, about 5-10 minutes.
- Strain the glaze through a fine-mesh sieve into a heat-safe bowl to remove any lumps, then whisk in red food coloring and powdered freeze-dried strawberries.
- Refrigerate for at least an hour, ideally overnight.
- Using a hand or stand mixer, beat heavy cream, confectioners' sugar, and vanilla until stiff peaks form, being careful not to overbeat
- Spoon half of the chilled strawberry glaze into the cooled pie crust, spreading it evenly across the bottom and up the sides.
- Arrange fresh quartered strawberries over the glaze, then sprinkle powdered sugar on top.
- Generously add whipped cream over the strawberries, shaping it into a dome, and garnish with a halved strawberry.
- Serve cold and keep refrigerated until ready to eat to maintain freshness and texture.
Notes
- The glaze thickens as it cools, so don’t worry if it seems slightly thin while warm.
- For a more intense strawberry flavor, double the amount of freeze-dried strawberries in the glaze.
- If using a homemade crust, make sure it’s completely cool before assembling.
| Nutrition | Value |
| Calories | 340kcal |
| Carbohydrates | 38g |
| Fibre | 2g |
| Fat | 20g |
| Protein | 5g |
| Cholesterol | 110g |
