Photo: Jennifer Davick; Prop Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
10 Hours 20 Mins
Yield
Makes 8 servings

This chilled, creamy strawberry icebox pie is the dessert equivalent of a swimming hole--so refreshing you can't help but dive in. Serve with lightly sweetened, sliced strawberries.

How to Make It

Step 1

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Step 2

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

Step 3

Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

Step 4

Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.

Step 5

Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

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