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Carla Hall's Strawberry Lemonade Icebox Pie

Strawberry Lemonade Icebox Pie Carla Hall
A down home treat!
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This pie is essential for your next backyard barbecue! It's sweet, easy and most of all a crowd-pleaser!
  • 2 cups Graham Crackers (crushed into crumbs)
  • 1 stick Butter (softened)
  • 1/4 cup Lemon Juice
  • 1/2 cup Water
  • 3/4 cup Sugar
  • 2 pints Fresh Strawberries (1 pint hulled and 1 pint hulled and sliced into coins)
  • 1 pound Cream Cheese (softened)
  • 2 cups Heavy Cream (beat to stiff peaks)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 350F.
  • 2
    2 cups Graham Crackers (crushed into crumbs)
    1 stick Butter (softened)
    To make the crust, combine the graham crackers and butter and press into a cookie sheet. Bake for 10 minutes or until golden and set.
  • 3
    1/4 cup Lemon Juice
    1/2 cup Water
    3/4 cup Sugar
    Combine the lemon juice, water, and sugar in a small saucepot and stir until sugar has dissolved. Remove from heat, allow to cool completely.
  • 4
    1 pint Fresh Strawberries (hulled)
    In a blender, combine the pint of the whole strawberries and the simple syrup. Measure out 3/4ths of a cup of this mixture.
  • 5
    1 pound Cream Cheese (softened)
    In a large bowl, combine the cream cheese and the 3/4ths cup of the strawberry mixture and mix until smooth. 
  • 6
    2 cups Heavy Cream (beat to stiff peaks)
    Fold the whipped cream (reserve some for garnish) into the cream cheese mixture.
  • 7
    1 pint Fresh Strawberries (hulled and sliced)
    Crumble into each mason jar.  Add a layer of this mixture in the graham cracker crust, and then lay a layer of strawberry coins. Add another layer of the cream cheese and repeat until pie is full. Transfer to freezer and freeze until set, at least 2 hours.
  • 8
    Remove from pan to serve, and slice into pieces.  Add a dollop of whipped cream and lemon zest.

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