Rating: 4 stars
22 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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.

Mary Allen Perry
Recipe by Southern Living June 2012

Gallery

Credit: Jennifer Davick; Prop Styling: Heather Chadduck

Recipe Summary

hands-on:
30 mins
total:
10 hrs 20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

  • 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.

  • 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.

  • 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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