Strawberry Icebox Pie Recipe

Strawberry Icebox Pie Recipe
Staff Writer
Strawberry Icebox Pie

Johnny Miller and Others

Strawberry Icebox Pie

Strawberries are America’s favorite summer fruit, hands down. Here, a graham-cracker crust holds a luscious strawberry filling topped with swells of sweetened whipped cream. To make the filling sliceable, some of the berries are briefly cooked with a small amount of cornstarch (and cranberry juice, to enhance the color); the rest are stirred in off heat. The result is a pie with a fresh, true strawberry flavor — and all the crumbly, creamy qualities of the best icebox desserts. 


For the crust:

  • 12 graham cracker sheets (6 ounces), broken into pieces, or 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter, melted and cooled, plus more for pie plate
  • 3 tablespoons sugar
  • Pinch of salt

For the filling:

  • ¾ cup plus 2 tablespoons sugar
  • ½ cup unsweetened cranberry juice
  • 2 quarts fresh strawberries, hulled and thinly sliced (reserve a few whole berries for garnish)
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ½ cup heavy cream


For the crust:

Preheat oven to 375 degrees. Lightly butter a 9-inch pie plate. In a food processor, pulse graham crackers until finely ground. In a bowl, combine crumbs, butter, sugar, and salt. Press mixture firmly and evenly into bottom and up sides of pie plate. Bake until lightly browned, about 12 minutes. Let cool completely on a wire rack. (Crust can be stored up to 1 day, loosely covered with foil, at room temperature.)

For the filling:

In a medium saucepan over medium-high heat, combine ¾ cup sugar, the cranberry juice, 2 cups strawberries, the 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 sliced strawberries. Pour into baked, cooled crust. Refrigerate until set, 4 hours or, covered with plastic, up to 1 day.

In a large chilled bowl, beat cream until soft peaks form. Sprinkle remaining 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 ½-inch border around edge. Garnish with reserved whole berries.

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.