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Easy No-Bake Strawberry Pie

Here's what this Easy No-Bake Strawberry Pie is: "This cool light pink pie couldn't be much simpler nor much more lovely on a hot summer evening," said Nancie McDermott  when she described this pie she called a Strawberry Icebox Pie. Whether strawberries are in season from spring to late summer or available all year round, this is a luscious, elegant dessert to make when you don't want to bake. The crisp graham cracker crumbs make up the crust, a great contrast to the silky, luscious creamy strawberry pie. This recipe was inspired by author Nancie McDermott from her cookbook "Southern Pies" (Chronicle Books). Serves 4 to 6 for dessert.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Easy No-Bake Strawberry Pie
Servings: 4 people
Calories: 434kcal
Author: Asian in America - Elizabeth Ann Quirino

Ingredients

  • 1 1/4 cup graham cracker crumbs about one sleeve, 9 crackers
  • 2 Tablespoons granulated sugar, for pie crust
  • 1/3 cup unsalted melted butter for crust
  • 1/3 cup cornstarch, for strawberries
  • 4 cups fresh strawberries (or use frozen) hulled, sliced in halves
  • 1 cup granulated sugar, for pie filling;
  • 1/8 teaspoon fine salt
  • 2 teaspoons butter unsalted
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups heavy cream
  • 1/2 to 1 cup strawberries hulled, sliced in halves, for garnish

Instructions

  • To make the graham cracker crust: In a medium-sized bowl combine together the graham cracker crumbs, 2 tablespoons sugar and melted butter. Press the crumbs against the bottom of a 9-inch pie plate. If desired bake at 350 F for 8 to 10 minutes. Cool completely on counter. (*Note: when I made this pie, there was a heat wave so I decided not to pre-bake the crust and instead put it in the freezer for 30 minutes to firm up. Set aside till ready to fill with pie filling).
  • Prepare the strawberries: In a medium-sized bowl mix together the cornstarch and 1/3 cup water. Stir well till there are no more lumps. Put this aside. Using a medium saucepan, combine the strawberries, 1 cup sugar and salt. Stir and cook till mixture boils in about 5 minutes. Stir and add the cornstarch mix to thicken the sauce. Continue cooking for 3 to 4 minutes more till the strawberries and syrup thicken. Remove from heat. Add the butter and vanilla. Cool on counter till berries are room temperature.
  • Using a stand mixer, beat the heavy cream till thick and peaks form and the cream looks like clouds.
  • Slowly fold in the strawberry and syrup mixture which has cooled to room temperature. Use a wide spatula to gently fold in the berries to the cream. You do not want the light, high peaks of the cream to collapse to a flat liquid.
  • Gently pile the filling into the graham cracker pie crust. Garnish with fresh strawberries on top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Keep refrigerated till ready to serve. Pie should always be chilled.
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Nutrition

Serving: 1g | Calories: 434kcal | Carbohydrates: 33g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 107mg | Sodium: 293mg | Potassium: 130mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1156IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 1mg