Strawberry Icebox Pie Recipe

Strawberry Icebox Pie Recipe

How To Make Strawberry Icebox Pie

Satisfy your sweet tooth craving with this tart and creamy strawberry icebox pie, made with a graham crust, mashed strawberry filling, and whipped topping.

Preparation: 30 minutes
Cooking: 15 minutes
Chill Time: 4 hours
Total: 4 hours 45 minutes



  • 10graham crackers
  • 1cupsugar
  • 5tbspunsalted butter
  • ½cupcranberry juice,unsweetened
  • 4cupsstrawberries
  • ¼cupcornstarch
  • ¼tspsalt
  • ½cupheavy cream


  1. Preheat oven to 350 degrees F.

  2. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate.

  3. Bake for 12 to 14 minutes until crust is lightly browned. Transfer to a wire rack and let cool completely.

  4. Meanwhile, in a medium saucepan, combine ¾ cup of sugar, cranberry juice, 2 cups of strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.

  5. Bring to a boil; reduce to a simmer and cook, stirring frequently, for about 1 minute until very thick. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate for at least 4 hours or up to 1 day until set.

  6. In a large bowl, beat cream until soft peaks form. Sprinkle remaining sugar over cream and continue to beat until soft peaks return. Spread whipped cream over pie, leaving a 1½-inch border around the edge. Garnish with whole berries.

  7. Serve and enjoy.


  • Calories: 335.05kcal
  • Fat: 14.80g
  • Saturated Fat: 8.28g
  • Trans Fat: 0.30g
  • Monounsaturated Fat: 3.93g
  • Polyunsaturated Fat: 1.55g
  • Carbohydrates: 50.63g
  • Fiber: 2.15g
  • Sugar: 35.31g
  • Protein: 2.07g
  • Cholesterol: 39.46mg
  • Sodium: 161.31mg
  • Calcium: 38.28mg
  • Potassium: 162.16mg
  • Iron: 1.03mg
  • Vitamin A: 122.60µg
  • Vitamin C: 51.47mg
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