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Strawberry Chiffon Icebox Pie

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes active + 3 hours inactive

Servings: Makes 1 (9-inch) pie


  • 1½ cups vanilla wafer crumbs
  • ½ cup unsalted butter, melted
  • pinch of Kosher salt
  • 1 pound fresh strawberries, hulled and haved
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons hot water
  • 1 tablespoon unflavored gelatin
  • ½ cup frozen whipped topping, thawed
  • frozen whipped topping, thawed, for garnish
  • fresh strawberries, for garnish


In a medium bowl, stir together wafer crumbs, 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, about 15 minutes.

In a large bowl, stir together strawberries, sugar, and lemon juice. Using a potato masher, crush berries. Refrigerate for 30 minutes.

In a small bowl, whisk together 2 tablespoons hot water and gelatin until smooth. Whisk gelatin mixture into strawberry mixture. Refrigerate until partially set, about 20 minutes.

Fold whipped topping into strawberry mixture; spoon into prepared crust. Refrigerate until firm, about 2 hours. Serve with whipped topping and strawberries.