Strawberry Icebox Pie with a Twist

Strawberry Icebox Pie with a Twist

Strawberries are one of the best things about summer. With shortcakes, in ice-cream or straight from the garden still warm from the sun, childhood memories would be poorer without strawberries. One of the most nostalgic strawberry desserts is strawberry icebox pie. Cool and refreshing, icebox pie is the perfect way to use an abundance of berries when they are at their peak. Our recipe adds a delicious twist to the classic with a hint of orange that makes strawberries taste even more memorable—if that’s possible! If you prefer gluten-free desserts, try our Coconut Flour and Pecan Pie Crust instead of the graham cracker crust described below.

Course Dessert
Prep Time 4 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 8
Calories 371 kcal


It’s not Summer without Strawberry Icebox Pie


  1. Preheat oven to 350 degrees. Place graham crackers in a sealed bag. Roll and smash with a rolling pin until fine crumbs or pulse them in a food processor. Stir 2 tablespoons of the coconut sugar and all of the melted coconut oil into the graham crumbs.

  2. Press the graham cracker mixture into the bottom and sides of a standard 9-inch pie plate.
  3. Bake the crust approximately 13 minutes or until it just begins to brown. Transfer to a cooking rack. Crust should be completely cool before pouring in the filling.
  4. Combine the remaining sugar, orange juice, 2 cups of strawberries, cornstarch and salt in a medium-sized saucepan. Bring to a boil. Reduce heat to a simmer. Stir frequently, gently mashing the berries with the back of a spoon as they cook. Cook about 1 minute or until the mixture becomes very thick. Remove from heat and cool 3-5 minutes.
  5. Stir the remaining strawberries and the orange zest into the cooked berries. Pour the mixture into the cooled pie crust. Refrigerate at least 4 hours and up to 24 hours.
  6. Before serving, whip the cream until soft peaks just begin to form. Add the sugar and vanilla, continue beating until soft peaks are completely formed.
  7. Spread whipped cream over the top of the pie, leaving a neat 1-inch border around the edge. Garnish with thin slices of orange peel and whole berries if desired.

Nutrition Facts

Nutrition Facts
Strawberry Icebox Pie with a Twist
Amount Per Serving
Calories 371 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 11g 55%
Cholesterol 20mg 7%
Sodium 235mg 10%
Potassium 435mg 12%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 31g
Protein 3g 6%
Vitamin A 5.6%
Vitamin C 178.4%
Calcium 6.3%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

Tammie Burnsed

View posts by Tammie Burnsed
Tammie is a freelance and creative writer who usually disparages the term “super food” but makes an exception for coconut oil. Her research for Coco Treasure has turned her into a verified coco-nut, and she’s made peace with that. Tammie lives in sunny California where she enjoys painting, writing and sharing all things beachy with her husband and two dogs.
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