There’s something magical about a dessert that requires no oven—especially when it’s as dreamy as this Strawberry Icebox Pie. Whether you’re battling a summer heatwave or just in the mood for a fuss-free sweet, this cool classic hits the spot. Made with fresh strawberries, a creamy filling, and a buttery crust, it’s a nostalgic treat that brings back memories of grandma’s kitchen. You don’t need to be a seasoned baker to pull this off—just a love for strawberries and something cold and creamy on your fork.

Why You’ll Adore This

Strawberry Icebox Pie isn’t just easy—it’s crave-worthy. Here’s why it deserves a spot in your dessert lineup:

No baking required – Just mix, layer, and chill!
Fresh, fruity flavor – Juicy strawberries bring brightness to every bite.
Perfect make-ahead dessert – Set it and forget it until it’s time to serve.
Affordable ingredients – Pantry staples and fresh fruit come together beautifully.

This Strawberry Icebox Pie is all about big flavor with minimal effort—just the way you like it.

Sweet Origins: The Story of Strawberry Icebox Pie

Strawberry Icebox Pie has its roots in mid-20th century America when refrigerators (then called iceboxes) became common in homes. Here are a few tasty facts:

Icebox pies became popular during the 1920s–1950s as an easy, cool alternative to baked desserts.
The use of gelatin or whipped cream helped stabilize the filling without heat.
This pie is a Southern favorite, often seen at potlucks, family reunions, and Easter gatherings.

Strawberry Icebox Pie is a delicious snapshot of retro kitchen charm.

Key Ingredients in Strawberry Icebox Pie

Fresh strawberries – The juicy stars of the show, providing sweetness and a pop of color.
Graham cracker crust – A buttery, crumbly base that holds it all together.
Sweetened condensed milk – Adds richness and a silky texture to the filling.
Whipped topping or whipped cream – Lightens the texture and adds creaminess.
Lemon juice – A splash brings out the brightness in the berries.

Follow These Easy Steps for a Perfect Strawberry Icebox Pie

Prep the crust: Crush graham crackers and mix with melted butter. Press the mixture into a pie dish. Chill to firm it up.
Make the filling: In a large bowl, combine condensed milk, lemon juice, and whipped topping. Gently fold in sliced strawberries.
Assemble the pie: Pour the creamy strawberry filling into the chilled crust. Spread evenly with a spatula.
Chill thoroughly: Cover and refrigerate for at least 4 hours (or overnight) to allow the pie to set completely.
Top with extras: Just before serving, add more whipped cream, strawberry slices, or crushed graham crackers for garnish.
Slice and serve: Run a knife under warm water for cleaner cuts. Serve chilled.
Pro tip: Don’t skip the lemon juice—it helps the filling firm up and enhances the strawberry flavor.
Bonus tip: Use a springform pan for easy slicing and an elegant presentation.

Tips and Twists

Top 5 Tips:

Always use ripe, sweet strawberries.
Chill the crust before adding the filling for better structure.
Fold strawberries gently to avoid breaking them.
Let the pie set at least 4 hours for a clean slice.
Use full-fat ingredients for the creamiest result.

Easy Variations:

Chocolate crust – Swap graham crackers for chocolate cookies.
Berry blend – Mix in raspberries or blueberries with the strawberries.
Mini pies – Use muffin tins for personal-size servings.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep the pie covered in the fridge for up to 4 days.
Reheating: Not necessary—this dessert is served chilled.
Make-Ahead: Perfect for prepping a day in advance. Just add toppings before serving for the freshest look.

Serving Suggestions

Strawberry Icebox Pie shines as a summertime treat, but you can pair it with:

Iced coffee or lemonade – Refreshing sips for sunny days.
Grilled Chicken Wraps – Balance a light lunch with this fruity dessert (try this recipe).
Mint sprig garnish – Add a hint of green for visual flair.
Whipped cream swirl – A classic finishing touch.
Chocolate drizzle – For a decadent twist.

FAQ

Can I use frozen strawberries?
Fresh is best, but thawed frozen berries work if drained well.

Can I make it dairy-free?
Yes! Use coconut condensed milk and dairy-free whipped topping.

Can I freeze Strawberry Icebox Pie?
You can! Wrap tightly and freeze for up to 1 month.

Can I use a store-bought crust?
Absolutely—it’s a great time-saver.

What if my filling is too runny?
Make sure to chill long enough and use lemon juice to help it set.

Enjoy Your Strawberry Icebox Pie

Strawberry Icebox Pie is the kind of dessert that reminds you how little effort it takes to make something truly special. With its cool, creamy texture and fresh berry flavor, it’s the perfect ending to any meal—whether you’re entertaining guests or just treating yourself. So grab a fork, dig in, and savor a bite of this no-bake beauty.

Explore More Recipes You’ll Love

Loved this pie? Check out more sweet ideas at Abby’s Recipes. Pair your pie with strawberry cream cake for a double-dose of berry bliss. Craving more no-bake treats? Try the no-bake cherry cheesecake for another easy win. For a fruity breakfast, whip up blueberry muffins. Or, complement your dessert with watermelon feta salad for a refreshing side.

Strawberry Icebox Pie Recipe

This Strawberry Icebox Pie is the ultimate summer dessert—fresh, creamy, and no baking required. With juicy berries and a buttery crust, it’s perfect for beginner home cooks looking for a sweet win.

Course Dessert

Cuisine American

Keyword creamy berry pie, easy strawberry dessert, easy summer dessert, no-bake pie, strawberry icebox pie

Prep Time 15

Total Time 15

Servings 8 servings

Calories 310kcal

Author Abby Marlow

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar

For the filling:

1 can (14 oz) sweetened condensed milk
1 tsp lemon juice
2 cups fresh strawberries, chopped
1 container (8 oz) whipped topping, thawed

Toppings:

Extra whipped topping
Fresh strawberry slices optional

Instructions

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie pan. Chill for 10 minutes.
In a separate bowl, mix sweetened condensed milk with lemon juice until well blended.
Fold in the whipped topping gently until the mixture is smooth and airy.
Add chopped strawberries and fold to combine evenly.
Pour the filling into the chilled crust and smooth the top with a spatula.
Cover and refrigerate for at least 4 hours, or overnight, to set.
Before serving, top with extra whipped topping and fresh strawberries if desired.
Slice using a warm knife for cleaner cuts and serve chilled.

Notes

To keep the strawberry icebox pie firm, let it chill overnight before slicing. Try swapping strawberries for mixed berries for a fruity twist.