This frozen strawberry pie is so fresh and delicious! It tastes just like ice cream, but without all those artificial ingredients. It's the perfect no-bake pie for when you need dessert in a snap.
This frozen strawberry pie, also known as strawberry icebox pie, is perfect for the summer for 3 reasons:
- It's light, creamy, cold and refreshing;
- Since it's a no-bake pie, you won't warm up your kitchen turning on the oven.
- Because it's made with fresh strawberries, whipped cream and sweetened condensed milk, and then frozen, this pie tastes a lot like strawberry ice cream pie, but without all those artificial ingredients.
It's also a great dessert for a busy day or when you're hosting a party. Since it's a frozen dessert you can make it ahead of time, and just keep it in the freezer until it's time to serve.
Ingredients and Substitutions
This recipe requires just a few ingredients:
- Strawberries - I like using fresh strawberries. Frozen might work as well, but I haven't tried it yet.
- Sweetened condensed milk - Don't get confused with evaporated milk. They're not the same thing.
- Lemon (3 tablespoons of lemon juice) - It's important because it helps to accentuate the strawberry taste and thicken the mixture.
- Heavy whipping cream + powdered sugar - To make whipped cream, but you can also use a 8oz. container of Cool whip, if available where you live.
- Graham cracker pie crust - You can buy it at a store or make it yourself. I'll explain here how to make it.
How to make the pie
How to make the crust
If you can't find Graham cracker pie crust where you live, or if you prefer homemade crust, in my post "No-bake graham cracker crust" you can find all the information you need, including step by step photos. Check it out! But here is a brief explanation.
- Add 1 ½ cups of graham cracker crumbs to a bowl. (You can make the crumbs by using a food processor or putting the crackers inside a self-sealing bag and crushing with a rolling pin);
- Add 7 tablespoons of melted butter and 2 tablespoons of sugar (if you like a sweeter crust);
- Mix everything until it resembles wet sand;
- Pour over a pie dish and spread it, pressing the crumbs against the bottom and sides of the dish, with your fingers, spoon or the bottom of a cup.
- Refrigerate at least 30 minutes before filling it.
*The amount listed above is for 1 9"(23cm) crust. So you can either double it to make 2 pies or refrigerate the leftover filling and eat it as a mousse.
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Frozen Strawberry pie
- 12 oz strawberries (350 grams)
- 14 oz can of sweetened condensed milk (396g)
- 3 tablespoons lemon juice
- 1 cup heavy whipping cream (237ml)
- 2 tablespoon powdered sugar
- 2 graham cracker pie crusts (Please, read notes)
- ½ cup heavy whipping cream (or thawed Cool whip)
- 2 tablespoon powdered sugar
- Inside a blender add the strawberries, sweetened condensed milk and lemon juice. Blend it until no big pieces of strawberries are left. Set aside.
- With the help of a mixer, whip together the heavy whipping cream and powdered sugar, until stiff peaks start to form.
- Slowly pour the strawberry mixture into the whipped cream, and delicately mix everything until well combined.
- Pour the creamy mixture into 2 - 9"(6 oz.) pie shells or use just one pie shell and refrigerate the leftover to eat as a mousse.
- Freeze pie for at least 4 hours before serving.
- Let it sit at room temperature for about 5 to 10 minutes before serving.
- If you would like some whipped cream on top of your pie, just beat the heavy whipping cream with the powdered sugar until medium/firm peaks are formed.
- Spread the whipped cream on your pie as desired, and add some strawberries on top.
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