Strawberry Lemonade Ice-Box Pie

 Strawberry Lemonade Ice-Box Pie

Sharing my super easy no-bake recipe, plus tips for getting gorgeous slices!

Make this pie in either a 9-10 inch pie plate or a spring-form pan. (A spring-form pan offers easier slicing)

Crust Recipe:

1 1/2 cups graham cracker crumbs

2 Tablespoons sugar

1/2 teaspoon salt

6 Tablespoons melted butter

Lemon Filling:

3/4 cup fresh lemon juice

1 teaspoon lemon zest

2 8-ounce packages cream cheese

1 can sweetened condensed milk

Strawberry topping:

1-2 cups fresh strawberries cleaned and sliced

1/4 cup strawberry jam-heated for 10-20 seconds in the microwave until spreadable. *Add 1-2 teaspoons of lemon juice to get a thinner glaze.

Directions:

For the crust, combine the graham cracker crumbs, sugar, salt and melted butter.  Press into a 10-inch pie plate or springform pan. Set aside

For the filling:

Using a food processor or hand mixer, beat the cream cheese until light and fluffy-scrape down the sides of bowl if necessary to make sure there are no lumps. Add the sweetened condensed milk, continue mixing. Add the zest and lemon juice, continue mixing until smooth. Pour into the prepared crust.  

Allow the pie to rest 5 minutes before adding the sliced strawberries.  (Sliced berries can be added now, or just before serving.)

Heat the strawberry jam for 10-20 seconds in the microwave-stir to loosen. Using a pastry brush, gently glaze the berries. *For thinner glaze a little lemon juice and stir—then glaze berries.

Refrigerate the pie for at least 4 hours-overnight is best.

Tips:  if you are short on time, purchase graham cracker crumbs in a box-already crumbled, or a pre-made graham cracker crust.

Tamp the crust into place with the bottom of a measuring cup or glass. This helps get an even crust—even along the edges-and it keeps your hands clean.

Pick the prettiest berries for the best results. 

This pie sets up better and slices beautifully after a good chill—refrigerate overnight for best results.

For pretty slices, use a large knife and dip the blade into warm water between each slice, and wipe with a paper towel.  Cutting through the pie with a clean knife will yield the prettiest slices.