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Photo: Hector Sanchez; Stylist: Buffy Hargett

Strawberry-Pretzel Ice-Cream Pie

Salty-sweet describes the homemade ice cream that stars in this luscious Strawberry-Pretzel Ice-Cream Pie.

Southern Living JULY 2013

  • Yield: Makes 8 to 10 servings


  • 1 (9-oz.) package chocolate wafer cookies (such as Famous Chocolate Wafers)
  • 1/2 cup butter, melted
  • 1 (11.75-oz.) jar hot fudge topping (such as Smucker's)


THE CRUST: Process chocolate wafer cookies in a food processor until finely ground. Stir together cookie crumbs and melted butter. Press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.

THE FILLING: Spread half of hot fudge topping on bottom of crust; freeze 10 minutes. Spread half of Strawberry-Pretzel Ice Cream over fudge topping; freeze 15 minutes. Spread remaining fudge topping over pie, and sprinkle with chopped pretzels; freeze 10 minutes. Spread with remaining ice cream, and freeze 15 minutes.

THE TOPPING: Top with sweetened whipped cream, strawberry slices, pretzel sticks, and shaved chocolate.


Omit basil in the Strawberry-Pretzel Ice Cream, if desired.


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Strawberry-Pretzel Ice-Cream Pie recipe