This Strawberry-Pretzel Icebox Pie is crunchy and creamy and promises a taste of nostalgia with every bite. Vine-ripe berries and fluffy whipped cream sweeten the deal.
Strawberry-Pretzel Icebox Pie
MAKES 1 (9-INCH) DEEP-DISH PIE
Ingredients
- 2 cups finely ground pretzel crumbs
- ¾ cup unsalted butter, melted
- ½ cup light brown sugar
- 2 tablespoons boiling water
- 1 tablespoon strawberry gelatin
- 1 (8-ounce) package cream cheese, softened
- 1½ cups cold heavy whipping cream
- ¾ cup confectioners’ sugar
- 1 cup finely chopped fresh strawberries
- 1 (8-ounce) container frozen whipped topping, thawed
- Garnish: halved fresh strawberries, whole and crushed pretzels
Instructions
- Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with cooking spray.
- In a large bowl, stir together pretzel crumbs, melted butter, and brown sugar until moistened and well combined. Press mixture into bottom and up sides of prepared plate.
- Bake until firm, about 13 minutes. Let cool completely on a wire rack.
- In a small bowl, whisk together 2 tablespoons boiling water and gelatin; let cool to room temperature but still pourable.
- In a large bowl, beat cream cheese with a mixer at medium speed until smooth. Add cold cream and confectioners’ sugar; beat at high speed until fluffy, stopping to scrape sides of bowl. (Do not overbeat.) Beat in gelatin mixture. Fold in chopped strawberries. Spread filling into prepared crust. Loosely cover, and refrigerate until firm, about 6 hours.
- To serve, top pie with whipped topping. Garnish with strawberries and pretzels, if desired.
Discover seasonal recipes, inspiring style ideas, and more by ordering your Southern Lady print subscription and digital subscription today!
