This chilled, creamy strawberry icebox pie is the dessert equivalent of a swimming hole—so refreshing you can't help but dive in. It's the kind of pie you hope for during hot summer months; light, refreshing, and fruity, with a salty-sweet balance from the pretzel crust that adds a surprising contrast. Condensed milk and cream cheese pair with fresh strawberries for a dense, tangy filling that highlights the flavor of the ripe fruit.
The fresh whipped cream on top balances the crisp crust and rich strawberry filling, making each bite the perfect combination of flavors and textures. Serve chilled with lightly sweetened, sliced strawberries alongside to accentuate the flavor of fresh summer berries in the pie, and your guests will feel revitalized.
What Is Icebox Pie?
Icebox pies are a classic Southern dessert, typically made with a cookie or blind-baked pastry crust, and filled with custard or gelatin-based fillings. They're often topped with whipped cream for a final creamy flourish.
These pies are named after the place they were stored, the icebox. Before electric refrigerators were introduced to the public in the 1930s, iceboxes were insulated vessels that could store large blocks of ice, along with perishable items like icebox pies. Quick, easy to make, and able to be served cold, icebox pies were and are a popular no-bake summer dessert.
Ingredients for Strawberry-Pretzel Icebox Pie
To make this icebox pie, you'll need:
- Pretzel sticks: For the crust.
- Butter: Helps bind the crushed pretzel pieces.
- Light brown sugar: Adds sweetness to the crust.
- Fresh strawberries: It's not a strawberry icebox pie without fresh strawberries.
- Sweetened condensed milk: Adds richness to the pie filling.
- Cream cheese: Makes up the bulk of the creamy pie filling.
- Strawberry gelatin: Helps set the pie filling and adds strawberry flavor.
- Whipping cream: For the whipped cream in the filling and on top.
- Granulated sugar: Adds sweetness to the whipped cream topping.
Want a substitute for the pretzel crust? Check out our recipe for homemade graham cracker crust, or sub in your favorite crushed crisp cookies.
![strawberry-pretzel icebox pie](https://www.southernliving.com/thmb/L-kZ7knK9ItS2ASsA-zy3ywK8ZU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2081901_SaveR226-8801c4f7636f428ab5a64ac9c6da7360.jpg)
Jennifer Davick
How To Make Strawberry-Pretzel Icebox Pie
The full recipe for this refreshing icebox pie is below, but here's a brief recap to get you started:
- Step 1. Make the crust: Preheat oven 350°F. Stir to combine pretzels, brown sugar, and butter; press into a 10-inch pie plate. Bake 10 to 12 minutes until lightly browned; cool completely.
- Step 2. Puree strawberries: Process strawberries until finely chopped.
- Step 3. Make pie filling: Beat condensed milk, cream cheese, and gelatin until smooth. Add strawberries; beat until blended. Whip 3/4 cup cream to soft peaks and fold into strawberry mixture.
- Step 4. Freeze pie: Spoon pie filling into crust; cover and freeze 8 to 12 hours or until firm.
- Step 5. Top with whipped cream: Make whipped cream by beating remaining whipped cream and adding sugar. Spread over pie. Freeze an additional hour, and serve.
Storing Strawberry-Pretzel Icebox Pie
Store this pie in the freezer, well wrapped, for up to 1 month.
Editorial contributions by Katie Rosenhouse.
Ingredients
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2 cups finely crushed pretzel sticks
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1/4 cup firmly packed light brown sugar
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3/4 cup butter, melted
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2 cups sliced fresh strawberries
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1 (14-oz.) can sweetened condensed milk
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1 (8-oz.) package cream cheese, softened
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4 Tbsp. plus 1 tsp. strawberry gelatin (from 1 [3-oz.] package)
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2 cups whipping cream, divided
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1/3 cup granulated sugar
Directions
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Bake crust:
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).
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Make strawberry puree:
Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
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Mix milk mixture and strawberries:
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.
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Finish icebox filling:
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.
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Add whipped topping to pie:
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.