Strawberry Guava Icebox Pie
strawberry pie with macadamia graham cracker crust
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(Discloser: I received free product from Nature’s Flavors; However, all opinions and thoughts are my own. I may earn a small commission on any links that a purchase is made. Thank you for supporting the brands that keep Inspiration Apron running!)
Summer dessert idea
Are you looking for a creamy and delicious dairy-free summer dessert that won't take up too much of your time? Look no further than this recipe for strawberry guava ice box pie with a macadamia graham cracker crust. The surprisingly simple method combines a strawberry Jell-o mix with coconut milk and guava syrup for a delicious and creamy no-bake filling that is chilled for a refreshingly sweet dessert served in a salty/sweet macadamia nut graham cracker crust that is totally dairy-free and easy to prepare. Learn how to make this amazing ice box pie that is perfect for summer gatherings and backyard BBQs and get ready to be wowed by this fruity and nutty delight! Although no strawberries are needed for this dessert, I like to top it with dairy-free whipped cream and fresh strawberries.
What is an icebox pie?
Icebox pies get there name from the place they are stored, the icebox…or freezer! This southern classic dessert is usually no-bake, although the crust is sometimes prebaked in the oven and then completely cooled before filling to chill in freezer. A few common ingredients used to make icebox pie is condensed milk, whipped cream, Jell-O or pudding. The filling is typically added in a graham cracker crust, but sometimes in a prebaked pastry pie crust, nut crust or cookie (wafer) crust are some other variations.
A creamy dessert for people who are lactose intolerant
My recipe uses dairy-free alternatives such as sweetened condensed coconut milk, whipped full-fat coconut milk (for topping) and plant butter in the crust. I choose to create a dairy-free recipe for people that are lactose intolerant, like me, but want to enjoy some creamy summertime desserts. Just in case you are worried about the coconut milk adding a coconut flavor, I want to note that the coconut milk flavor does not come through, you taste the strawberry and guava, which are the stars of this dessert.
Let’s begin!
Ingredients for strawberry guava icebox pie
Crust ingredients:
8 full sheets graham crackers
1 tbsp milled flax seeds
1/2 cup roasted macadamia nuts
3 tbsp granulated sugar
6 tbsp plant butter, melted
Note: If you don’t have milled flax seeds, just use two more sheets of graham crackers. (I just like to sneak in some healthy stuff every now and then!)
Filling ingredients:
1/2 cup water
3 tbsp strawberry Jell-O mix (which is a little less than a 3 oz package of Jell-O.)
1/2 cup guava flavor syrup (I used Nature’s Flavors organic flavor syrup)
1 can (11.25oz) sweetened condensed coconut milk
Optional garnish: store bought or homemade dairy-free whipped cream and fresh strawberries.
Note: Guava syrup can be found at most grocery stores in the fruit juice or cocktail isle, but you can choose to substitute with another flavor, like vanilla syrup for a strawberries n’ cream flavored pie.
Instructions:
How to make icebox pie
Begin by making the crust:
Preheat oven to 350℉ / 176℃ and add all crust ingredients to a food processor or blender. Process by pulsing a 3-4 times, then scrap down sides and repeat until a fine crumb consistency is achieved.
Transfer crust mixture into a 9-inch pie dish and press evenly into bottom and sides.
Bake in center of oven for 12-14 minutes, until slight darker brown and fragrant. Remove and cool completely on rack before filling.
How to make filling:
In a medium sauce pot, heat water and Jell-O mix over medium heat and stir until gelatin mix in dissolved. Remove from heat and let cool for 4-5 minutes.
In a large bowl, add Jell-O mixture, guava syrup, and sweetened condensed coconut milk. Whisk together until thoroughly combined.
Pour filling into prepared crust and freeze overnight or at least 5-6 hours before slicing.
For garnish:
You can find dairy-free whipped topping in the freezer section of some grocery stores, but I made my own by whipping 1 cup of canned, full-fat coconut milk, then slowly adding 1/4 cup powdered sugar and 1/2 tsp vanilla extract.
I added to a piping bag and used a Wilton 6B tip to pipe out a scalloped design on top, but you can also dollop or spread on the whipped topping.
Even though this strawberry freezer pie is made without using fresh strawberries, it doesn’t hurt to add a few sliced strawberries on top for a delicious and garnish! (Note: Do not add fresh strawberries until ready to serve.)
How to store an icebox pie
You can safely store an icebox pie in the freezer for up to 3 months, although the flavor and consistency are best if consumed within 6 weeks.
After pie filling initially freezes, cover with plastic wrap (double) or place into an airtight container. Wait to garnish until right before serving, although it will freeze and keep for 3 months also (it just might not look as pretty after unwrapping.)
Enjoy!
💜Julie
Strawberry Guava Icebox Pie
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and add all crust ingredients to a food processor or blender. Process by pulsing a 3-4 times, then scrap down sides and repeat until a fine crumb consistency is achieved.
- Transfer crust mixture into a 9-inch pie dish and press evenly into bottom and sides.
- Bake in center of oven for 12-14 minutes, until slight darker brown and fragrant. Remove and cool completely on rack before filling.
- In a medium sauce pot, heat water and Jell-O mix over medium heat and stir until gelatin mix in dissolved. Remove from heat and let cool for 4-5 minutes.
- In a large bowl, add Jell-O mixture, guava syrup, and sweetened condensed coconut milk. Whisk together until thoroughly combined.
- Pour filling into prepared crust and freeze overnight or at least 5-6 hours before slicing.
Notes
Garnish note: You can find dairy-free whipped topping in the freezer section of some grocery stores, but I made my own by whipping 1 cup of canned, full-fat coconut milk, then slowly adding 1/4 cup powdered sugar and 1/2 tsp vanilla extract.
I added to a piping bag and used a Wilton 6B tip to pipe out a scalloped design on top, but you can also dollop or spread on the whipped topping. If using fresh strawberry slices for garnish, add just before serving.
Storage: How long will an icebox pie last in the freezer? You can safely store an icebox pie in the freezer for up to 3 months, although the flavor and consistency are best if consumed within 6 weeks. After pie filling initially freezes, cover with plastic wrap (double) or place into an airtight container. Wait to garnish until right before serving, although it will freeze and keep for 3 months also (it just might not look as pretty after unwrapping.)
Can you make this using a store-bought graham cracker or nut crust? Absolutely! For a super simple icebox buy, purchase a ready-made crust from the grocery store to fill and freeze.
Nutrition Facts
Calories
330Fat (grams)
25 gSat. Fat (grams)
15 gCarbs (grams)
21 gFiber (grams)
2 gNet carbs
19 gSugar (grams)
11 gProtein (grams)
4 gSodium (milligrams)
178 mgCholesterol (grams)
23 mgNutritional disclaimer: Nutritional values are based on one slice and may vary with brands used. Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
