Once you’ve tried this Strawberry Icebox Pie, you’ll never need to try any other version. Both cooked and fresh berries are combined for a pie bursting with flavor.
I don’t say this too often, but strawberry icebox pie really is the BEST strawberry pie I’ve ever had. I found the recipe an old Cooks Illustrated that I had saved form 2014. The color is a gorgeous red, the texture is not too watery, but it’s the flavor that makes this sensational. The deep rich flavor comes from cooking two pounds of strawberries down to a concentrated jam.
What is an icebox pie
An Icebox pie is a Southern classic named for the icebox they were kept cool in. They are generally no bake pies that can be made without turning on the oven.
This technically is an icebox pie because it needs to be kept refrigerated and is not baked. However, it does require some cooking as you start by cooking down some frozen strawberries. By cooking down the strawberries it concentrates the strawberry flavor.
How do you make a strawberry icebox pie
Step 1: Start by cooking down the frozen strawberries until they have thickened. This will take about 25-30 minutes.
Step 2: To the cooked strawberries you will add gelatin softened in lemon juice and sugar and cook this for a couple of minutes and then let it cool for 30 minutes.
Step 3: Once cooled fold in fresh sliced strawberries and pour it into either a cooked pie shell or a pretzel crust. You could also use a graham cracker crust.
This only has a cup of sugar for the whole pie so it’s not too sweet. For the topping, I added a little cream cheese to the whipped cream. What a great idea! It gives the topping a little more substance and it tastes perfect with the strawberries. A dollop is all you need to make the most amazing strawberry pie.
Our strawberry season will be over soon, so grab a basket and give this a try. Since it uses frozen and fresh strawberries, if your strawberries are only so-so, the pies is still amazing. It’s also a good excuse to freeze some of your extra berries for later in the summer.
The first time I made this pie, I used a traditional cooked pie crust, like what I use for banana cream pie. However, after making strawberry pretzel salad, I tried it with a pretzel crust and like it even better. If you’re planning on eating it the same day, then a pretzel crust works great and adds a nice salty touch. It will get soggy after a day or so though, so if you are planning on letting it sit around a bit, a traditional pie crust might be better.
More STRAWBERRY recipes you’ll love
- Strawberry pancakes
- Strawberry biscuits
- Strawberry scones
- Strawberry spinach salad
- Strawberry cream cheese salad
- Strawberry pie
- Strawberry pastry
- Strawberry crisp
- Strawberry lemon cake
- Strawberry shortcake
- Strawberry skillet cake
- Strawberry cupcakes
- Strawberry muffins
- Strawberry crostini
Strawberry Icebox Pie
- 2 lbs frozen strawberries
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon unflavored gelatin
- 1 cup sugar
- pinch salt
- 1 lb fresh strawberries hulled and sliced thinly
- 3 tablespoons sugar
- 4 ounces cream cheese
- ½ teaspoon vanilla
- 1 cup heavy cream
- 1 ¼ cups crushed pretzels
- ¼ cup sugar
- ½ cup butter melted
- Cook frozen strawberries in large saucepan over medium-low heat until they begin to release their juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until mixture is thick and jam like and measures 2 cups, about 25 minutes. Make sure you have 2 cups, if not, continue to cook until reduced to 2 cups.
- Combine lemon juice and water in small bowl. Sprinkle gelatin over lemon juice mixture and let sit until gelatin softens, about 5 minutes. Stir 1 cup sugar, salt, and gelatin mixture into cooked strawberry mixture and return to simmer, about 2 minutes. Transfer to bowl and let cool for 30 minutes.
- Fold fresh strawberries into filling and spread evenly in cooled cooked pie shell. Cover pie with plastic and refrigerate until set, at least 4 hours or up to 24 hours.
- With a hand held mixer, beat the cream cheese, vanilla, and remaining 3 tablespoons sugar until smooth. Add cream and whip until stiff peaks form, about 2 minutes. Dollop individual slices of pie with topping and serve.