Best 6 Fruit Icebox Pie Recipes

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Indulge in the delightful simplicity of Fruit Icebox Pie, a classic summer treat that effortlessly combines the vibrant flavors of fresh fruits with the creamy richness of whipped cream and the crumbly texture of a cookie crust. This no-bake dessert is a symphony of tastes and textures, perfect for gatherings, picnics, or a refreshing treat on a hot summer day. Dive into the culinary journey of three delectable recipes, each offering a unique twist on this timeless favorite. From the classic Fruit Icebox Pie, brimming with seasonal berries and citrus, to the tropical delight of Pineapple-Mango Icebox Pie, and the indulgent Chocolate-Peanut Butter Icebox Pie, there's a recipe to satisfy every craving. Get ready to embrace the ease and charm of this dessert, as we guide you through the steps to create a masterpiece that will leave your taste buds tantalized and your heart filled with joy.

Here are our top 6 tried and tested recipes!

ICE BOX FRUITCAKE



Ice Box Fruitcake image

I don't know if this is a regional dish or what ... but NO ONE I talk to seems to have ever heard of it except the people in my family... and most people act like it's sooooo ODD ... but it's really yummy and it's really simple common ingredients ...

Provided by Elaine Harper

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 20m

Yield 14

Number Of Ingredients 6

1 cup chopped pecans
1 cup chopped walnuts
1 cup chopped raisins
1 (4 ounce) jar maraschino cherries, drained and chopped
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package vanilla wafers, crushed

Steps:

  • In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
  • Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.2 g, Cholesterol 9.5 mg, Fat 18.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.7 g, Sodium 110.5 mg, Sugar 22.7 g

PEACHES 'N CREAM ICEBOX PIE



Peaches 'n Cream Icebox Pie image

Lots of peachy flavor in this easy no-bake icebox pie! Best made with fresh peaches but other fresh, frozen or canned fruit is good too. Pie may be refrigerated for at least three hours and then served--but it's firmer and easier to slice if made ahead and frozen, then defrosted for 10 to 15 minutes prior to slicing.

Provided by BecR2400

Categories     Cheesecake

Time 10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

1 premade 9-inch graham cracker crust
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla extract
3 -4 peaches, sliced thin (no need to peel)
1 (8 ounce) jar peach preserves (or sweet orange marmalade)
1/4 teaspoon cinnamon

Steps:

  • In medium mixing bowl, beat cream cheese until smooth.
  • Add condensed milk and blend well.
  • Add lemon juice and the vanilla extract. Blend well to combine.
  • Pour into premade pie shell.
  • Cover and refrigerate pie for at least three hours, or freeze.
  • (Note: The pie will slice best if made ahead then frozen overnight or until serving time. Pie may be frozen with or without the peach topping. Defrost for 10 to 15 minutes prior to slicing).
  • Peach Topping:.
  • In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.

FRUIT ICEBOX PIE



Fruit Icebox Pie image

One could substitute graham cracker crumbs for the vanilla wafers, and fruit cocktail for the fruit called for in this recipe. It's a great dessert and one my mother made when I was a kid, well over 25 years ago! This was one of the recipes I copied from my mom's collection when I left home for the first time! This pie contains raw eggs. We recommend that pregnant women, children, the elderly, and the infirm do not consume raw eggs.

Provided by JLSUNSET

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 10

½ cup butter, softened
1 cup sifted confectioners' sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers, crushed
1 cup heavy cream
1 cup crushed pineapple, drained
3 large bananas, sliced
1 cup chopped dates
1 cup toasted walnuts, chopped

Steps:

  • In a medium bowl, cream together butter and confectioners sugar. mix in eggs and vanilla extract. Spread half of cookie crumbs into bottom of a 9 inch pie pan. Spread creamed mixture evenly over the crumbs.
  • Whip cream until soft peaks form. Gently fold in pineapple, bananas, dates, and nuts. Spread over butter mixture. Top with remaining cookie crumbs.
  • Cover tightly with plastic wrap. Chill 24 hours before serving.

Nutrition Facts : Calories 692.3 calories, Carbohydrate 78.1 g, Cholesterol 117.8 mg, Fat 41.7 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 17.6 g, Sodium 240.7 mg, Sugar 37.6 g

STRAWN'S EAT SHOP'S STRAWBERRY ICEBOX PIE



Strawn's Eat Shop's Strawberry Icebox Pie image

Since opening in 1944, Strawn's has received tons of attention for its signature icebox pie, and you probably won't get out of the place without trying one. Reminders are everywhere: Cream-topped, fruit-filled pies are painted on the walls and plastered on the front of the menu, and the staff shirts say #PIE. The recipe itself isn't complicated. In the 1920s and '30s, icebox pies were a practical choice for home cooks, who could prebake the shell and then keep the whipped filling cool in an icebox until it was time for dessert. Lemon versions are common in the South, but Strawn's made a name for itself with this fresh strawberry one.

Provided by Food Network

Categories     dessert

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour, plus more for dusting
Pinch of salt
1/2 cup cold vegetable shortening
3 tablespoons ice water
2 large eggs
1/2 cup plus 3 tablespoons granulated sugar
3 tablespoons cornstarch
3/4 cup whole milk
1 tablespoon unsalted butter, melted
1 drop red gel food coloring
2 cups sliced strawberries
Confectioners' sugar, for dusting
2 cups cold heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 strawberry half, for topping

Steps:

  • Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes.
  • Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Trim away any excess dough, crimp the edges and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the glaze: Whisk the eggs with the granulated sugar in a medium bowl until smooth. In a separate bowl, whisk the cornstarch with 2 tablespoons milk until smooth, then whisk into the egg mixture. Warm the remaining 1/2 cup plus 2 tablespoons milk and the melted butter in a medium saucepan over medium-high heat until steaming, 2 minutes. Slowly whisk the warm milk mixture into the egg mixture, whisking constantly, then return the entire mixture to the saucepan. Reduce the heat to medium and cook, whisking constantly, until thickened, about 4 minutes. Whisk in the red food coloring.
  • Spoon the glaze into the pie crust and spread over the bottom and up the sides. Cover with plastic wrap and refrigerate until set, 2 hours.
  • Spread the berries in the glazed crust. Dust with confectioners' sugar.
  • Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the strawberry half.

GRILLED CITRUS ICEBOX PIE



Grilled Citrus Icebox Pie image

Provided by Damaris Phillips

Categories     dessert

Time 2h55m

Yield one 9-inch pie (8 servings)

Number Of Ingredients 8

1 lemon, halved
1 lime, halved
1 orange, halved
4 large egg yolks
One 14-ounce can sweetened condensed milk
One 9-inch prepared graham cracker crust
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F.
  • Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice).
  • Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl.
  • Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.

FRUIT COCKTAIL PIE



Fruit Cocktail Pie image

This fruit cocktail recipe makes two pies....one for you & one to share! :)

Provided by Amber Franks

Categories     Fruit Desserts

Number Of Ingredients 6

2 can(s) fruit cocktail, canned
1 can(s) sweetened condensed milk
1 jar(s) maraschino cherries
2 pkg cool whip
6 Tbsp lemon juice concentrate
2 pkg graham cracker pie crust

Steps:

  • 1. Drain fruit cocktail and jar of cherries with all their juices; set aside. (I remove two cherries to put one on top of each pie and cut the remaining cherries in half).
  • 2. In a medium size mixing bowl, mix your can of Eagle Brand condensed milk and lemon juice stirring well. Pour your fruit cocktail and cherries into your mixture and stir gently.
  • 3. Gently fold in approx. 13 oz. of the cool whip (the best way I can explain this to you is one entire container and about ¾ of the 2nd container).
  • 4. Make sure you fold gently enough to mix well...if you stir too hard you will break down the cool whip, so be gentle!
  • 5. Divide your mixture into the 2 graham cracker crusts. Place the two remaining cherries in the center of each pie (if you saved them).
  • 6. Place lids on top, seal edges and refrigerate for at least 2 hours before serving. Can be made the night before. Enjoy!!!

Tips:

  • Choose ripe, seasonal fruit for the best flavor and texture in your pie.
  • Use a variety of fruits to create a colorful and flavorful pie.
  • Don't overfill the pie crust, or the juices may overflow during baking.
  • Bake the pie in a preheated oven to ensure that the crust cooks evenly.
  • Let the pie cool completely before serving, so that the filling has time to set.

Conclusion:

Fruit icebox pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and no-bake crust, this pie is a great option for beginner bakers and experienced bakers alike. Whether you are using fresh or frozen fruit, this pie is sure to be a hit with your family and friends. So next time you are looking for a refreshing and delicious dessert, give fruit icebox pie a try!

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