Nana used to whip up this 4 ingredient treat for every neighborhood picnic. It takes almost no effort but everyone begs for her secret.

This strawberry icebox pie is the kind of simple, sweet thing our Midwestern church basements were built on. My neighbor kids still call it “Nana’s pink picnic pie,” because my mother kept a pan of it ready for every potluck, ballgame supper, and neighborhood picnic. It’s only four ingredients and takes almost no effort—fresh strawberries, sweetened condensed milk, whipped cream, and a graham cracker crust—but it tastes like you fussed all afternoon. The filling sets up creamy and pale pink in a ceramic baking dish, with bright red slices of berries on top, just like the pans that used to sit on our old laminate countertop waiting for the screen door to slam and the kids to come running.

Serve this pie well chilled, straight from the refrigerator, with a good sharp knife for clean slices. It’s lovely all by itself, but a few extra fresh strawberries on the side make it feel special. I like to pour coffee for the grown-ups and lemonade for the kids—both go nicely with the cool, creamy filling. This travels well to picnics or potlucks; just keep it in a cooler with ice packs and slice it once you arrive. It’s a natural ending after grilled burgers, brats, or fried chicken, especially on a hot summer evening when nobody wants to turn on the oven.

Servings: 8

1 (9-inch) prepared graham cracker pie crust

Chill your mixing bowl and beaters in the refrigerator or freezer for about 10 minutes so the cream will whip up nicely. Make sure your strawberries are rinsed, patted dry, hulled, and sliced before you begin.

Pour the cold heavy whipping cream into the chilled bowl. Beat with an electric mixer on medium-high speed until stiff peaks form and the cream holds its shape. Be careful not to overbeat or it will start to turn grainy.

Gently pour the sweetened condensed milk into the whipped cream. Using a spatula, fold it in slowly until the mixture is smooth and fully combined, keeping as much air in the cream as you can so the filling stays light and fluffy.

Measure out about 2 cups of the sliced strawberries and very gently fold them into the creamy mixture, just until they’re evenly distributed. Reserve the remaining 1 cup of sliced strawberries for decorating the top.

Place the prepared graham cracker crust on the counter. Pour the strawberry-cream filling into the crust, smoothing the top with a spatula so it’s even and reaches to the edges.

Arrange the remaining sliced strawberries over the top of the pie in a simple pattern—circles, rows, or just scattered across the surface. Their bright red color should show nicely against the pale pink filling.

Carefully transfer the pie to the refrigerator. Chill, uncovered, for at least 4 hours or until the filling is firm enough to slice cleanly. For best texture and flavor, let it chill 6–8 hours or overnight.

When ready to serve, run a sharp knife under hot water, wipe it dry, and cut the pie into slices. Return any leftovers to the refrigerator promptly, covered, and enjoy within 2–3 days for the best texture.