Strawberry Guava Icebox Pie

Learn how to make this amazing strawberry guava icebox pie that is perfect for summer gatherings and backyard BBQs and get ready to be wowed by this fruity and nutty delight! Only a 3-ingredient filling that pairs deliciously with the macadamia nut graham cracker crust for a creamy dairy-free dessert.

Print Recipe

Course Dessert

Cuisine American

Calories 330 kcal

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
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
Store bought or homemade dairy-free whipped cream and fresh strawberries.

Disclaimer:

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.

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.

Nutrition

Calories: 330kcalCarbohydrates: 21gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 23mgSodium: 178mgFiber: 2gSugar: 11g

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