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This image shows a creamy Strawberry Icebox Cake served in a round white bowl, topped with a half-cut strawberry for an extra burst of fruity flavor.

Strawberry Icebox Pie Recipe

Strawberry Icebox Pie is a luscious, chilled dessert with a buttery crust, a vibrant strawberry glaze, fresh strawberries, and a fluffy whipped cream topping. The glaze, made with eggs, sugar, milk, and freeze-dried strawberries, creates a rich berry flavor, while the creamy topping adds an airy contrast.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 340 kcal

Equipment

  • Pie dish
  • Whisk
  • Mixing bowls
  • Fine-mesh strainer
  • Hand or stand mixer
  • Saucepan

Ingredients
  

  • 1 egg, beaten (optional)
  • 1 graham cracker pie crust (9″ preferred)

Whipped Topping

  • 1 tsp pure vanilla extract
  • 55 g powdered sugar
  • 1 strawberry half
  • 16 oz cold heavy cream

Glaze

  • 1 lb strawberries
  • 130 g granulated sugar
  • 2 eggs
  • 2 drops red gel food coloring
  • 55 g powdered sugar
  • 25 g fresh strawberries
  • 6 oz whole milk
  • 21 g cornstarch

Instructions
 

  • Brush egg wash over a store-bought crust and bake according to package instructions or at 375°F for 8-12 minutes until golden brown.
    This image shows a pastry brush applying an egg wash to a pie crust, ensuring a golden and glossy finish when baked.
  • Let it cool completely.
    This image shows a golden-brown baked pie crust resting on a wire rack, cooling to achieve a crisp texture.
  • In a medium bowl, whisk eggs and granulated sugar together until smooth.
    This image shows eggs and sugar being whisked together in a mixing bowl until light and smooth, an essential step for a creamy custard.
  • In a separate bowl, mix 2 tablespoons of milk with cornstarch until fully dissolved, then add this to the egg mixture.
    This image shows a bowl of milk with cornstarch being stirred in to create a smooth, lump-free mixture for thickening the filling.
  • Warm the remaining milk and butter over medium heat until steaming, being careful not to let it simmer.
  • Slowly pour the warm milk into the egg mixture while whisking continuously to prevent the eggs from cooking.
    This image shows warm milk being gradually poured into a whisked egg mixture, tempering the eggs to prevent curdling.
  • Transfer the entire mixture to a saucepan over medium heat, stirring constantly until it thickens, about 5-10 minutes.
    This image shows a saucepan with glaze being stirred over heat until thickened to a silky consistency.
  • Strain the glaze through a fine-mesh sieve into a heat-safe bowl to remove any lumps, then whisk in red food coloring and powdered freeze-dried strawberries.
    This image shows a thickened glaze being strained through a fine-mesh sieve to remove any lumps, ensuring a smooth texture.
  • Refrigerate for at least an hour, ideally overnight.
  • Using a hand or stand mixer, beat heavy cream, confectioners' sugar, and vanilla until stiff peaks form, being careful not to overbeat
  • Spoon half of the chilled strawberry glaze into the cooled pie crust, spreading it evenly across the bottom and up the sides.
    This image shows a spatula spreading a thick layer of glaze inside the baked pie crust, creating a rich and flavorful base.
  • Arrange fresh quartered strawberries over the glaze, then sprinkle powdered sugar on top.
    This image shows freshly sliced strawberries being arranged over the glaze, adding a vibrant and juicy layer to the dessert.
  • Generously add whipped cream over the strawberries, shaping it into a dome, and garnish with a halved strawberry.
    This image shows a thick layer of fluffy whipped cream being spread over fresh strawberries, creating a creamy and airy topping.
  • Serve cold and keep refrigerated until ready to eat to maintain freshness and texture.
    This image shows a half-cut strawberry delicately placed on top of the whipped cream, adding a decorative and flavorful finishing touch.

Notes

  • The glaze thickens as it cools, so don't worry if it seems slightly thin while warm.
  • For a more intense strawberry flavor, double the amount of freeze-dried strawberries in the glaze.
  • If using a homemade crust, make sure it's completely cool before assembling.