Best 8 Strawberry Icebox Pie Recipes

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Indulge in a delightful culinary experience with our tantalizing Strawberry Icebox Pie, a symphony of flavors that will leave your taste buds dancing. This no-bake dessert combines the vibrant sweetness of fresh strawberries with a creamy filling and a flaky crust, resulting in a refreshing and satisfying treat. Discover the art of creating this delectable pie, along with variations that cater to diverse preferences, including a vegan-friendly option and a delectable gluten-free version. Embark on a journey of culinary delights as we unveil the secrets behind this classic summer dessert, ensuring a perfect balance of flavors and textures with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

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.

STRAWBERRY ICEBOX PIE



Strawberry Icebox Pie image

Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 376 g, Fat 15 g, Fiber 4 g, Protein 3 g

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST



Strawberry Icebox Pie with Almond Crust image

Categories     Milk/Cream     Dessert     Strawberry     Almond     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel
1 1/2 cups chilled whipping cream

Steps:

  • For crust:
  • Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
  • Bake crust until set, about 12 minutes. Cool completely on rack.
  • For filling:
  • Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
  • Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

ICEBOX STRAWBERRY PIE



Icebox Strawberry Pie image

Adapted froms Cooks Country magazine. Be sure that the reduced berries measure 2 cups exactly; if the mixture measures any more, the filling will be loose.

Provided by Boo Chef in West Te

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

2 lbs frozen strawberries (see related tasting)
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
1 pinch salt
1 lb fresh strawberries, hulled and sliced thin
1 (9 inch) pie crusts, baked and cooled (see note)
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Steps:

  • COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam-like, about 25 minutes (mixture should measure 2 cups).
  • ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
  • ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
  • MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

STRAWBERRY-BANANA ICEBOX PIE



Strawberry-Banana Icebox Pie image

Make and share this Strawberry-Banana Icebox Pie recipe from Food.com.

Provided by Sheryl L.

Categories     Frozen Desserts

Time 10m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 9

1 (3 ounce) box strawberry-banana gelatin
1 (8 ounce) container Cool Whip
1 teaspoon banana extract
1 mashed slightly overripe banana
2/3 cup boiling water
1/2 cup ice
1 graham cracker crust
1 (8 ounce) container Cool Whip, for topping (divided)
8 halved strawberries (to garnish) or 8 bananas, slices (to garnish)

Steps:

  • 1.In a medium bowl, combine Jello powder with 2/3 cup boiling water. Stir until powder is completely dissolved. Place 1/2 cup ice into.
  • a measuring cup and top to 1 cup with cold water. Add to the Jello mixture and stir until ice is almost melted. Discard ice.
  • 2 With a spoon,mix Jello mixture, Banana extract, mashed banana and 2/3 tub of Cool Whip .Use a whip after mixed,to make a.
  • smooth mixture. Pour the mixture into the pie crust and refrigerate 4 hours or overnight. Top with 1/2 remaining tub cool whip and.
  • halved strawberries . If using Banana slices for garnish,dip each slice in lemon juice,first,to avoid discoloration.

STRAWBERRY ICEBOX PIE



Strawberry Icebox Pie image

This no-bake strawberry pie is so simple to make! The filling is creamy and fluffy with a tart and sweet flavor. There are bits of strawberry in every bite! The graham cracker crust is the perfect vessel for the filling. When ready to serve, watch everyone's eyes light up at their first bite. A delicious summertime dessert.

Provided by Lisa Johnson

Categories     Pies

Time 15m

Number Of Ingredients 5

1 graham cracker pie crust
1 pkg cream cheese, 8 oz
1 box strawberry Jell-O, 3 oz.
1 box frozen strawberries, 10 oz, thawed, drained, sliced (1 cup needed)
1 pkg Cool Whip, 8 oz

Steps:

  • 1. Mix cream cheese until smooth.
  • 2. Add in a package of Jell-O.
  • 3. Mix in sliced strawberries.
  • 4. Fold in Cool Whip until completely incorporated.
  • 5. Pour into pie crust. Keep refrigerated until ready to serve.

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST



Strawberry Icebox Pie With Almond Crust image

Make and share this Strawberry Icebox Pie With Almond Crust recipe from Food.com.

Provided by Bev I Am

Categories     Pie

Time 2h45m

Yield 1 9inch pie

Number Of Ingredients 10

1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
5 cups quarered hulled strawberries (about 24 oz)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange juice
1 1/2 cups chilled whipping cream

Steps:

  • For Crust: Position rack in center of oven; preheat to 350.
  • Butter 9" diameter glass pie dish.
  • Coarsely chop almonds in processor.
  • Add graham cracker crumbs, sugar and butter; process until evenly moistened.
  • Press crumb mixture onto bottom and up sides of prepared pie dish.
  • Bake crust until set, about 12 minutes.
  • Cool completely on rack.
  • For Filling: Place 2 cups strawberries in medium saucepan.
  • Mash strawberries with potato masher until chunky.
  • Add sugar, cornstarch and lemon juice.
  • Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
  • Transfer mixture to bowl.
  • Cool to room temperature.
  • Stir in remaining 3 cups of strawberries and grated orange peel.
  • Mound filling in crust.
  • Chill pie until cold and set, at least 2 hours and up to 6 hours.
  • Makes 1-9" pie- serves 6.
  • Using elelctric mixer, beat cream in large bowl until peaks form.
  • Spread whipped cream decoratively over filling.
  • Cut pie into wedges and serve.

ICEBOX STRAWBERRY PIE



ICEBOX STRAWBERRY PIE image

Categories     Berry     Dessert

Yield 1 pie

Number Of Ingredients 14

Filling
2 pounds frozen strawberries (see related tasting)
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
Pinch salt
1 pound fresh strawberries , hulled and sliced thin
1 (9-inch) pie shell , baked and cooled (see note)
Topping
4 ounces cream cheese , softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Steps:

  • 1. COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups). 2. ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes. 3. ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.) 4. MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

Tips:

  • Choose perfectly ripe strawberries: The best strawberry icebox pie starts with perfectly ripe, juicy strawberries. Look for strawberries that are deep red in color, plump, and have a sweet aroma.
  • Macerate the strawberries: To enhance the flavor of the strawberries, macerate them with sugar before assembling the pie. This will help draw out their juices and make them even more delicious.
  • Use a variety of graham crackers: For a more complex flavor and texture, use a variety of graham crackers. Chocolate graham crackers, honey graham crackers, or even cinnamon graham crackers can all add a unique flavor to the pie.
  • Don't overmix the filling: The filling for the strawberry icebox pie should be thick and creamy, but not too stiff. Overmixing the filling will make it rubbery.
  • Chill the pie before serving: The strawberry icebox pie needs to be chilled for at least 4 hours before serving. This will help the pie set and the flavors to meld together.

Conclusion:

The strawberry icebox pie is a classic summer dessert that is easy to make and always a crowd-pleaser. With its creamy filling, fresh strawberries, and graham cracker crust, this pie is the perfect way to cool down on a hot day. So next time you're looking for a delicious and refreshing dessert, give the strawberry icebox pie a try. You won't be disappointed!

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