Description
A refreshing no-bake strawberry icebox pie with a creamy, smooth filling, sweet strawberry flavor, and a buttery graham cracker crust.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 200 g cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pre-made graham cracker crust (9-inch)
- 2 tablespoons powdered sugar
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
Instructions
- Blend strawberries until smooth and set aside.
- Bloom gelatin in cold water for 5 minutes, then heat gently until dissolved.
- Beat cream cheese and sugar until smooth.
- Add vanilla extract and lemon juice, mixing well.
- Stir in strawberry puree until fully combined.
- Whip heavy cream with powdered sugar until soft peaks form.
- Gently fold whipped cream into strawberry mixture.
- Slowly stir in dissolved gelatin.
- Pour filling into graham cracker crust and smooth top.
- Refrigerate for at least 4 hours or overnight until set.
- Garnish with fresh strawberries or whipped cream before serving.
Notes
- Use ripe strawberries for best flavor.
- Do not overwhip the cream to maintain a light texture.
- Chill overnight for best results.
- Can substitute gelatin with agar-agar.
- Store refrigerated up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
