Strawberry Icebox Pie

Name: Strawberry Icebox Pie
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (300 g) fresh strawberries, hulled and chopped into ¼-inch pieces; 14 oz can (397 g) sweetened condensed milk, chilled; ⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons, strained; 1 tsp (2 g) lemon zest, finely grated; 1 tsp (5 ml) pure vanilla extract; ⅛ tsp (0.8 g) fine salt; 2 cups (150 g) frozen whipped topping, thawed in the refrigerator, cold, from one 8 oz (227 g) tub; 1 9-inch crust (6 oz) (170 g) graham cracker crust, store-bought, ready-made; 6 medium (120 g) fresh strawberries, hulled and sliced lengthwise ¼ inch thick, patted dry; 1 cup (77 g) frozen whipped topping, thawed, cold; the rest of the 8 oz tub (optional)

From the MyKitchenBank Kitchen

A cool, creamy no-bake pie with fresh strawberries folded into a tangy sweetened condensed milk filling, lightened with whipped topping and set in a crisp graham cracker crust. Chill it until sliceable and serve it straight from the fridge.

Prep: 30 min
Cook: —
Wait: 5 hr
Total: 5 hr 30 min
Makes: 1 pie (8 slices)

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Ingredients

8 servings

For the filling
2 cups (300 g) fresh strawberries, hulled and chopped into ¼-inch pieces
14 oz can (397 g) sweetened condensed milk, chilled
⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons, strained
1 tsp (2 g) lemon zest, finely grated
1 tsp (5 ml) pure vanilla extract
⅛ tsp (0.8 g) fine salt
2 cups (150 g) frozen whipped topping, thawed in the refrigerator, cold, from one 8 oz (227 g) tub
For the pie
1 9-inch crust (6 oz) (170 g) graham cracker crust, store-bought, ready-made
For the topping
6 medium (120 g) fresh strawberries, hulled and sliced lengthwise ¼ inch thick, patted dry
1 cup (77 g) frozen whipped topping, thawed, cold; the rest of the 8 oz tub (optional)

Equipment (9)

Large mixing bowl
Medium mixing bowl
Rubber spatula
Fork
Citrus juicer
Microplane or fine grater
Cutting board and paring knife
Measuring cups and spoons
Plastic wrap or pie dome

Steps

Before you start

Thaw the frozen whipped topping in the refrigerator overnight, or for at least 4 hours; it must be soft and spreadable but still cold.
Plan for at least 5 hours of chilling (or overnight) so the pie sets firm enough to slice cleanly.
Use ripe, fragrant strawberries and pat them dry after washing so the filling does not turn watery.
Make room in the refrigerator for a level 9-inch pie plate.

1
Prep the strawberries
- Rinse 2 cups of strawberries and pat completely dry with paper towels.
- Hull and chop into ¼-inch pieces.
- Place in a medium bowl and press gently with a fork to mash about half of them, leaving the rest as small chunks.
- Tip off any pooled juice (about 1–2 tablespoons) before using.
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Ready when: Mixture looks chunky and jammy, not soupy.
Tip: Excess juice thins the filling and keeps it from setting, so drain it.
2
Zest and juice lemons
- Finely grate 1 teaspoon zest from the lemons, then juice them to get ⅓ cup (80 ml).
- Strain out the seeds and pulp.
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Ready when: You have 1 tsp zest and ⅓ cup juice.
Tip: Zest before juicing; a squeezed lemon is nearly impossible to zest.
3
Mix the base
- In a large bowl, whisk the condensed milk, lemon juice, zest, vanilla and salt for about 1 minute.
- The acid will thicken the mixture noticeably as you whisk.
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Ready when: Mixture is smooth, slightly thickened and pale yellow.
4
Add the strawberries
- Fold the drained, mashed strawberries into the condensed milk mixture with a rubber spatula until evenly pink with no white streaks.
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Ready when: Evenly pink and thick, like a loose pudding.
5
Fold in topping
- Add the 2 cups (150 g) of thawed whipped topping in two additions, keeping the remaining 1 cup in the fridge for decorating.
- Fold gently, scooping from the bottom and turning over, until no white streaks remain, about 30 seconds per addition.
- Do not stir vigorously or the filling will deflate.
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Ready when: Light, fluffy, uniformly pink and mounding on the spatula.
Tip: Gentle folding keeps the filling airy, which gives a creamy, sliceable texture.
6
Fill the crust
- Set the crust on a small baking sheet.
- Spoon the filling into it, mounding slightly in the center, then spread to the edges with the back of a spoon, pushing it against the crust to avoid gaps.
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Ready when: Filling is level or gently domed and touches the crust edge all around.
Tip: The baking sheet makes it easy to move the pie to the fridge without spills.
7
Chill until set
- Cover loosely with plastic wrap or a pie dome, tented so it does not touch the surface.
- Refrigerate for at least 5 hours, or overnight, until completely firm.
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Ready when: The center feels firm, not wobbly, when the plate is gently nudged.
Tip: Don't rush it; a pie chilled under 4 hours will slump when cut.
8
Decorate and serve
- Just before serving, pat the sliced strawberries dry.
- If using, pipe or dollop the reserved 1 cup whipped topping around the edge.
- Arrange the sliced strawberries over the top in overlapping circles.
- To slice, dip a sharp knife in hot water, wipe it dry, and cut 8 wedges, wiping the blade between cuts.
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Ready when: Clean, upright slices with neat edges.
Tip: Add fresh strawberries on top no more than 1 hour before serving so they don't bleed juice into the filling.

Good to know

Tips

Drain and pat the strawberries dry; excess moisture is the main cause of a loose filling.
Fold, don't stir, the whipped topping to keep the filling light and airy.
Use fresh lemon juice rather than bottled, as the acidity is what thickens the condensed milk.
A hot, wiped knife blade gives clean slices.

Make ahead

"Make the pie (through step 7) up to 2 days ahead and keep it covered in the fridge. Add the sliced strawberries and whipped topping on the day of serving."

Storage & reheating

"Room temperature: no more than 1 hour. Refrigerator: covered, up to 3 days (the crust softens over time). Freezer: freeze the undecorated pie solid, wrapped well, up to 1 month; thaw in the fridge 3–4 hours before topping and serving, or serve semi-frozen. Serve cold; no reheating."

Substitutions

frozen whipped topping → Homemade whipped cream (¾ cup / 180 ml cold heavy cream whipped to stiff peaks). Whip to stiff peaks so the pie holds its shape; it will be slightly softer when sliced.
graham cracker crust → Homemade crust: 1½ cups (150 g) graham crumbs mixed with 6 tbsp (85 g) melted butter and 2 tbsp sugar. Press into a 9-inch plate and chill 30 minutes before filling.
fresh strawberries → Frozen strawberries, thawed and thoroughly drained. Pat very dry with paper towels; the filling will be slightly softer and less vibrant.
fresh lemon juice → Fresh lime juice. Gives a slightly sharper, more floral tang; use the same amount.