Strawberry Chiffon Icebox Pie


This icebox pie features fresh strawberries and an easy no-bake vanilla wafer crust.

Strawberry Chiffon Icebox Pie
Yield: 1 (9-inch) pie
Write a review
  1. 11⁄2 cups vanilla wafer crumbs
  2. 1⁄2 cup unsalted butter, melted
  3. Pinch kosher salt
  4. 1 pound fresh strawberries
  5. 1 cup sugar
  6. 1 tablespoon fresh lemon juice
  7. 2 tablespoons hot water
  8. 1 tablespoon unflavored gelatin
  9. 1⁄2 cup frozen whipped topping, thawed
  10. Garnish: whipped topping, fresh strawberries, fresh mint
  1. In a medium bowl, stir together crushed vanilla wafers, melted butter, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze until firm, approximately 15 minutes.
  2. In a large bowl, stir together strawberries, sugar, and lemon juice. Using a potato masher, crush berries. Refrigerate 30 minutes.
  3. In a small bowl, whisk together 2 tablespoons hot water and gelatin until smooth. Whisk gelatin mixture into strawberry mixture. Refrigerate until partially set, approximately 20 minutes. Fold whipped topping into strawberry mixture; spoon into prepared crust. Refrigerate until firm, approximately 2 hours. Garnish with whipped topping, strawberries, and mint, if desired.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.