Strawberry Pretzel Icebox Pie

Strawberry cheesecake pie with pretzel crust

Strawberry Pretzel Icebox Pie is a salty-sweet Southern classic. The salty pretzel crust is filled with a cool, creamy strawberry mixture that tastes like summer vacation. Easy to make, impossible to resist, and just retro enough to feel like it came out of your grandma’s favorite Pyrex. Just 10 minutes to prep!

Course Dessert- Pie

Cuisine American - Vintage

Prep Time 10

Chilling time 8

Total Time 8 10

Servings

Calories 649kcal

Author Marye Audet-White

Ingredients

Crust

2 cups finely ground pretzel crumbs
¾ cup butter melted
½ cup light brown sugar

Strawberry filling

2 tablespoons boiling water
1 tablespoon strawberry jell-o
8 ounces cream cheese soft room temperature
1½ cups heavy cream cold
¾ cup powdered sugar
1 cup finely chopped fresh strawberries
8- ounces Cool Whip thawed

Instructions

Preheat oven to 350°.
Spray a 9-inch deep-dish pie plate with cooking spray and set aside.

Crust

Stir together pretzel crumbs, melted butter, and brown sugar until moistened and well combined.
Press mixture firmly and evenly into bottom and up sides of prepared pie pan.
Bake 12-13 minutes, or until firm. Let cool completely before continuing. This may be done a day ahead of time.

Filling

In a small bowl, whisk together 2 tablespoons boiling water and the jell-o; let cool to room temperature but it should still be pourable.
In another bowl beat cream cheese until smooth. Add cold heavy cream and powdered sugar.
Whip at high speed until fluffy, stopping to scrape sides of bowl as needed.
Beat in gelatin mixture until well mixed and no streaks of red remain.
Fold in chopped strawberries.
Spoon filling into prepared crust.
Loosely cover, and refrigerate overnight.
Just before serving top the pie with Cool Whip and garnish with berries and pretzels.

Notes

Make sure you are using a 9-inch deep dish pie plate!

Storage: Cover the pie tightly with plastic wrap or foil and store it in the fridge for up to 4 days.

Nutrition