April 5, 2010

Strawberry Icebox Pie

strawberry icebox pie

We had a rainy Easter day here in the Bay Area. I can’t remember the last time it rained here on an Easter. It was totally bizarre!  Luckily we had this Strawberry Icebox Pie to channel sunny warm Easter weather. The strawberries were super sweet and tangy!  Such a dream paired with fresh whipped cream on a graham cracker crust. It was like an ice cream combo I would have ordered at Cold Stone Creamery. Think strawberry cheesecake ice cream– but lighter! This recipe says it serves 8, but it only served 5 at my house. Which means REALLY REALLY liked it. I bet it would be great on a hot summer day when you want something sweet that’s a bit cool and refreshing too!  This is definitely going in my dessert rotation.

It’s also pretty simple. Let’s have a go at it!

Start with the graham cracker crust.

Pulse the crackers with a little sugar and add melted butter until crumbs are moistened.

making crust

Press crumbs firmly into a 9 inch pie plate. Bake in the oven for 12 minutes. Cool!

pushing crust into pie plate

Meanwhile, chop up your strawberries.

strawberry chopping

Put them in a medium sauce pan with cornstarch, cranberry juice, sugar & salt.

enter juice, sugar & cornstarch

Mash with a potato masher and bring to a boil on the stove. It will thicken up nicely.

masha masha

Mix the strawberry sludge with reserved strawberries. It tastes like jam! Taste some!

sludgey strawberry

When crust has cooled, spoon in the filling!


Be sure not to cover up that crust!  Now cover up pie and refrigerate for at least 4 hours.


When ready to serve, make your whipped cream. I make mine the sink so it doesn’t splash everywhere.

whipping cream

Spread a layer of whipped cream on the pie. Leave some room to show off that strawberry rim.

Top with the prettiest strawberry you have!

Cut a piece!

strawberry icebox pie

Enjoy the berries and cream!

berries & cream

Try not to eat the whole pie. You just might…

Strawberry Icebox Pie

(Recipe Everyday Food)

  • 10 graham crackers (2 1/2 by 5 inches)
  • 1 cup sugar
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup unsweetened cranberry juice
  • 2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream

Preheat oven to 350 degrees. 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. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.

Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).

In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.

  • Felicity

    Mmmm, scrumptious!

  • Patricia Scarpin

    That looks so good! I love anything strawberries and this pie looks so easy to put together, Tracy!

  • Dana

    Our Easter wasn’t rainy but it was maybe 40 degrees. As we all shivered we kept exclaiming about how lucky we were that it wasn’t raining. Why do I live in Seattle again? 🙂 Anyway, every June I start a hunt for a strawberry pie recipe that will satisfy my husband’s love of strawberries. Everything I find is too fussy or to boring. This is PERFECT. I will report back in June. 🙂

  • Kathleen

    This sounds like it would be the perfect dessert for either Spring or Summer!

  • Maris (In Good Taste)

    I’m practically drooling and it’s not even noon here in Chicago! Strawberry season is the best time of year and this sounds like an amazing spring dessert.

  • Maria

    I made this for Sunday lunch, when we had company over.

    It was super easy to make and a total hit! The entire pie disappeared between seven people. Very, very yummy!

  • Anu

    this looks fresh, easy and wonderful. thanks for posting.

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  • jenny

    I just made this for a potluck! (one of the many recipes I bookmarked during my stroll through your archives.) it was a HUGE hit and was gone in about 30 seconds. my only complaint? my piece was about as wide as my pinky. 🙁 guess I’ll have to make it again!

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  • Becky

    Made this for 4th of July last night!

  • Kris

    Made this last night it it was a huge hit! I love how few ingredients this has. I’ll definitely be making it again.

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