Spare Spoons Kitchen
Strawberry Pies
Aunt Betty’s Comfort Kitchen · Entertaining

Strawberry Pies

A no-bake icebox pie — sweetened condensed milk and whipped topping set with lemon juice, folded with fresh strawberries, and spooned into graham crusts. The recipe makes two, so there's one to share.

15 min prep 2–3 hr chill
Spoon cost
Time ●●○○○ Anytime
Vegetarian
Slicesamounts scale to match
16
Units

Ingredients

The lemon juice sets it — no cooking. The acid in the lemon firms the sweetened condensed milk against the whipped topping into a sliceable, no-bake filling. Fold in the strawberries, fill the crusts, and chill until set.

Easier, if you like

  • It's already no-bake — a stir-and-chill dessert.
  • Store-bought crusts: use two Keebler Ready Crust Graham Cracker Crusts (9-inch, baking aisle, about $2.50 each — sold individually, so grab two). They're pre-baked and ready to fill straight from the box. No need to make your own. See Graham Cracker Crust if you'd like to make them from scratch.
  • Other fruit: the same filling works with raspberries, blueberries, or a mix.

Method

    Cook's notes

    Don't skip the lemon — it's the only thing setting the filling; without it you get a soft, slumpy pie.

    Makes two pies — serve one and freeze the other, or halve everything for a single pie.

    Fresh berries are best; frozen (thawed and well drained) work, but pat them dry so the filling isn't watery.

    Garnish with extra sliced strawberries and a little whipped topping just before serving.

    Vegetarian as written; gluten-free with a crust swap

    Gluten-free: use gluten-free graham-style crusts.

    Dairy-free: use a non-dairy condensed milk and whipped topping (it sets a little softer).