Food and Recipes Desserts Pies Strawberry-Pretzel Icebox Pie Recipe 4.0 (2) 2 Reviews Summer's favorite pie. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on December 18, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 10 hrs 20 mins Yield: 8 serves Jump to recipe 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. 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 ⅓ cup granulated sugar Directions 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). Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed. 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. 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. 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. Rate it Print