The short version
Icebox pie is a no-bake pie that sets in the refrigerator. Crust (often cookie or graham), a creamy filling, chill until sliceable. Our version is a strawberry cheesecake icebox pie — cream cheese, Cool Whip fold-in, strawberry top — the weeknight dessert that still feels like you planned ahead.
Named for the appliance
“Icebox” was the literal cold box — ice delivery, drip pan, and all — before electric refrigerators took over American kitchens in the early-to-mid 20th century. Cooks built desserts that needed cold, not heat: gelatin, whipped cream, condensed milk, cookie crusts.
As fridges became standard, the name stuck. Icebox cake, icebox pie, icebox cookies — same idea. Southern tables especially kept strawberry, lemon, and chocolate versions in the rotation for summer and church socials.
Family tree: Related to chiffon and refrigerator cheesecakes, distinct from baked custard pies. The oven stays off. The clock does the work.
Cook it
Mix, fold, chill, top with strawberries. Overnight is best. Three hours works if you’re impatient.