This chilled, creamy strawberry icebox pie is the dessert equivalent of a swimming hole--so refreshing you can't help but dive in. Serve with lightly sweetened, sliced strawberries.
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
How to Make It
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).
Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
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.
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.
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.
The filling (taste, consistency, ease of preparation) is amazing! Unfortunately, despite using cooking spray, the pretzel crust is cemented on to the bottom of my pie pan. The next time I make this I will opt for a graham cracker crust.
I cheated in an effort to save time and calories. Instead of the whipping cream and sugar, I folded in an 8 ounce container of Cool Whip. My family loved the pie! It did not need additional whipped topping on top. I also used gluten free pretzels to make the pie gluten free. It turned out great! We put the pie on the counter during dinner so that it could thaw a little. It was a perfect summer dessert! Will make again.
Wonderful flavor! The filling tasted like a smoothie. The crust was a little thick, but tasted great. I used a 9 inch pie plate and had extra filling left over so maybe next time I will use a jelly roll dish so the crust is thinner and I can use all the filling. I also pureed the strawberries and think that added to the smooth creamy texture.
I made this pie about a week ago...very good with GREAT flavor! The only thing I would change is the crust...it was too thick, I will use a little less next time or make it in a 13X9 pan si the crust will be thinner.
Very labor intensive! Nice flavor but too hard frozen. Since it is an "icebox" pie I left it in the refrigerator overnight after cutting the night before frozen. Frozen it was extremely hard to cut through the pretzel crust. In the morning the filling had oozed out from under the whipped cream. Too runny to eat just refrigerated. Will definitely not make again.