Strawberry Icebox Pie

Instructions

1. Make the Crust:

• Combine graham cracker crumbs, melted butter, and sugar (if using) in a bowl.

• Press the mixture into the bottom and sides of a 9-inch pie dish.

• Chill the crust in the freezer for 15–20 minutes while making the filling.

2. Blend the Filling:

• Puree the strawberries in a blender or food processor until smooth.

• In a large bowl, whisk together sweetened condensed milk, lemon juice, and vanilla.

• Fold in the strawberry puree and then gently mix in the whipped topping until smooth.

3. Assemble the Pie:

• Pour the filling into the prepared crust and smooth the top.

• Cover and refrigerate for at least 4 hours, preferably overnight, until set.

4. Garnish and Serve:

• Top with strawberry slices, whipped cream, mint leaves, or crushed graham crackers just before serving.

• Slice and enjoy!

🍓 Tips for Success

• Fresh or Frozen Berries: Thawed and drained frozen strawberries work if fresh aren’t available.

• Gluten-Free Option: Substitute gluten-free graham crackers.

• Storage: Keep in the refrigerator for up to 3 days or freeze for a firmer texture.

🍓 Why You’ll Love It

• No-Bake: Keeps the kitchen cool.

• Fresh & Light: Sweet, tangy, and creamy.

• Fuss-Free: Quick steps with minimal ingredients.