Monday, June 06, 2016

The Pies of Summer: Strawberry Pretzel Icebox Pie

This pie has been on my mind a few years now, ever since coming across it in Southern Living. I finally had all the ingredients in the house at one time, so once we got more fresh local strawberries, I proceeded to make this pie. I'd say the best part is the crust (see notes for a mistake I made!) since I'm not a huge fan of condensed milk-jello concoctions (but wow, these ingredients seem very popular with summer pies.) While this is meant for a summer pie and is likely best with fresh berries, since it is ending up in the freezer, it can't hurt to use frozen fruit thawed. It would save an entire appliance since nothing has to chop up the berries.

Strawberry Pretzel Icebox Pie
(original recipe from


2 cups finely crushed pretzel sticks
3/4 cup butter, melted*
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz.) can sweetened condensed milk
1/2 (8-oz.) package cream cheese, softened
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
2 cups whipping cream, divided
1/3 cup granulated sugar


1. Preheat oven to 350°. 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 3/4 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 1/4 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.

Recipe Notes from JennyBakes
  1. I measured 2 cups of pretzel sticks, which gave me far less than 2 cups of pretzel sticks crumbs. I definitely think the recipe wants 2 cups of the crumbs, so you need more than 2 cups of pretzels. I only used 1/2 cup melted butter, but actual 2 cups of the crumbs may require the full 3/4 cup/ 
  2. I used an immersion blender to chop the berries. I didn't want to have to wash the food processor for that wee task.
  3. The recipe doesn't say how to serve the pie, but letting it sit out at least 30 minutes before serving seems about right. It needs to stay in the freezer otherwise. 
  4. Don't forget to allow for the overnight freezing time! This pie can't be served immediately. 


Emily said...

Thanks for the summer dessert inspiration! This was so good I almost ate it for breakfast today!


Jenny Colvin said...

Oh great!! :)

I think the crust is the best part.