Strawberry-Pretzel Icebox Pie Recipe

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Summer's favorite pie.

Active Time:
30 mins
Total Time:
10 hrs 20 mins
Yield:
8 serves

This chilled, creamy strawberry icebox pie is the dessert equivalent of a swimming hole—so refreshing you can't help but dive in. Serve with lightly sweetened, sliced strawberries.

Strawberry-Pretzel Icebox Pie
Jennifer Davick

Ingredients

  • 2 cups finely crushed pretzel sticks

  • ¾ cup butter, melted

  • ¼ cup firmly packed light brown sugar

  • 2 cups sliced fresh strawberries

  • 1 (14-oz.) can sweetened condensed milk

  • ½ (8-oz.) package cream cheese, softened

  • 4 tablespoons plus 1 tsp. strawberry gelatin (½ [3-oz.] package)

  • 2 cups whipping cream, divided

  • cup granulated sugar

Directions

  1. Preheat oven to 350°F. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

  2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

  3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

  4. Beat ¾ cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.

  5. Beat remaining 1 ¼ cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

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