American🍰 Sweets & drinks

Berry Icebox Pie

Name: Berry Icebox Pie
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1½ cups fresh berries (blackberries, raspberries, or any variety); 1 tbsp granulated sugar; 1 lemon; 20 Biscoff or speculo cookies; 2 tsp brown sugar; ½ cup sliced almonds; 6 tbsp unsalted butter, melted; ¼ tsp salt; 1 cup whole milk ricotta; 8 oz cream cheese, room temperature; ¾ cups powdered sugar; ½ cup cold heavy whipping cream; ¾ cups heavy cream, for topping; ¼ cups powdered sugar, for topping; 1 tsp vanilla extract (optional)

⏱ 195 min

This easy no-bake berry icebox pie is perfect for warm weather, featuring a light and creamy filling packed with fresh berries in a crunchy, sweet and salty pretzel cookie crust. Make it days ahead and store in the freezer, then add toppings just before serving for a refreshing, impressive dessert.

Adapted from a video by Preppy Kitchen

The BEST Berry Icebox Pie

Watch on YouTube

Ingredients

fresh berries (blackberries, raspberries, or any variety)1½ cups
granulated sugar1 tbsp
lemon1
Biscoff or speculo cookies20
brown sugar2 tsp
sliced almonds½ cup
unsalted butter, melted6 tbsp
salt¼ tsp
whole milk ricotta1 cup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Combine 1 cup of fresh berries and 1 tablespoon of granulated sugar in a medium bowl. Taste and add up to 1 more teaspoon of sugar if desired.
2
Zest the lemon using a microplane, setting the zest aside for later. Cut the lemon and juice it, making sure to remove any seeds.
3
Mash the berries together with the lemon juice and sugar until well combined but still chunky.
4
Gently stir in the remaining half cup of berries, coating them in the mixture. Set aside.
5
Add 20 Biscoff or speculo cookies to a food processor and pulse until fine crumbs form.
6
Add 2 teaspoons of brown sugar, half cup of sliced almonds, 6 tablespoons of melted unsalted butter, and a quarter teaspoon of salt. Pulse until combined while keeping some nice almond pieces throughout.
7
Pour the crust mixture into a pie pan and press evenly and firmly using the bottom of a measuring cup. Freeze for 15 minutes.
8
For the filling, combine 1 cup of whole milk ricotta and one 8 oz package of room-temperature cream cheese in a bowl. Mix on medium speed until creamy and uniform.
9
Add the reserved lemon zest and three-quarters cup of powdered sugar. Mix on medium speed for a few seconds until smooth and well blended.
10
In a separate bowl, whip half cup of cold heavy cream with an electric mixer until soft peaks form.
11
Gently fold the whipped cream into the cheese mixture, retaining some of the air bubbles to create a lighter texture.
12
Strain the berry mixture to separate the berries from the juice, reserving the juice in the refrigerator. Gently fold the berries into the cream mixture, keeping them whole and chunky.
13
Spoon the filling into the frozen crust and smooth the top gently. Freeze for about 3 hours or until solid.
14
Before serving, combine three-quarters cup of heavy cream with a quarter cup of powdered sugar (and optional vanilla) and whip on high speed until soft peaks form.
15
Top the pie with the whipped cream, sprinkle with fresh berries, and drizzle with the reserved berry juice. Serve immediately.

Berry Icebox Pie

Ingredients

Steps

More like this