Fresh strawberries and a creamy filling get poured over a crunchy pretzel crust to make Strawberry Pretzel Pie, a delicious old-fashioned icebox dessert. Add more sliced berries to the top to make it luscious and beautiful.
Late spring and early summer is the best time to pick fresh strawberries. Most communities have U-Pick farms that offer juicy, ripe strawberries. They are perfect for making salads and desserts. We make it an annual tradition to head to the berry farm to pick fresh strawberries each year.
I use fresh berries in this recipe for Strawberry Pretzel Pie, a creamy icebox pie that your family will love. Fresh berries and strawberry Jell-O are blended with sweetened condensed milk, cream cheese and whipped cream to make a luscious, fruity dessert.
Make this easy Strawberry Pretzel Pie recipe in about 40 minutes and put it in the refrigerator overnight to chill. It’s the best make-ahead summer dessert you’ll serve all season.
More of the Best Strawberry Recipes
- Fruit Pizza
- Strawberry Feta Salad
- Mixed Berry Pretzel Dessert
- Strawberry Smoothie
- Strawberry Rhubarb Crumble
- Strawberry Lemonade
Strawberry Pretzel Pie Recipe
What’s needed:
- 1 1/2 cups crushed pretzels
- 10 tablespoons melted butter
- ¼ cup brown sugar
- 3-ounce package strawberry Jell-O
- ¾ cup boiling water
- 1 ½ cups of fresh strawberries, chopped small
- 14-ounce can sweetened condensed milk
- 8-ounce block of cream cheese, softened
- 8-ounces heavy whipping cream, divided
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla
- ½ cup fresh strawberries, sliced for garnish
How to make Strawberry Pretzel Pie
Step-by-Step Instructions:
- In a food processor, pulse pretzels to crush and measure crumbs to make 1 1/2 cups. Add the pretzel crumbs to a medium bowl. Stir in the melted butter and brown sugar until combined.
- Preheat the oven to 350 degrees. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 12-13 minutes. Remove from the oven and allow the crust to cool completely.
- In a small bowl, add 3/4 cup of boiling water to the strawberry Jell-O and stir until dissolved completely. Add the chopped strawberries and stir. Refrigerate the Jell-O mixture for 10 minutes.
- In a separate bowl, blend the cream cheese with sweetened condensed milk until combined and smooth. Add the strawberry Jello mixture, scraping the sides of the bowl with a spatula, and beat just until smooth.
- In a medium bowl, beat the heavy whipping cream, sugar and vanilla with an electric hand mixer until stiff peaks form.
- Fold half of the whipped cream into the Jello mixture and pour it over the cooled pretzel crust. Smooth the top of the pie with a spatula. Garnish with sliced strawberries and refrigerate for at least 8 hours.
- Refrigerate the other half of the whipped cream and use for garnish and for serving with the pie. Recipe makes 12 servings.
How to store Strawberry Pretzel Pie
It is not likely that you will have leftovers of this yummy dessert. If you do, cover the remaining pie and keep it in the refrigerator for up to 3 days. The pretzel crust will get soggy if kept longer than that in the refrigerator.
I like to make this pie and freeze it for serving later. I make the crust in a disposable foil pie pan, then add the filling. Cover and freeze the pie before adding fresh berries to the top. When ready to serve this creamy pie, remove it from the freezer and allow it to sit on the counter for 20 minutes. Add fresh berries and whipped cream to the top of the pie to garnish. It is such a dreamy summer treat.
More of the Best Pie Recipes
- French Silk Pie
- Peanut Butter Pie
- Peach Melba Ice Cream Pie
- Root Beer Float Pie
- German Chocolate Pie
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Strawberry Pretzel Pie
Ingredients
- 1 1/2 cups pretzels, crushed
- 10 tablespoons butter, melted
- ¼ cup brown sugar
- 3 ounces strawberry Jell-O
- ¾ cup boiling water
- 1 ½ cups strawberries, chopped small
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese, softened
- 8 ounces heavy whipping cream, divided
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla
- ½ cup strawberries, sliced for garnish
Instructions
- In a food processor, pulse pretzels to crush and measure crumbs to make 1 1/2 cups. Add the pretzel crumbs to a medium bowl. Stir in the melted butter and brown sugar until combined.
- Preheat the oven to 350 degrees. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 12-13 minutes. Remove from the oven and allow the crust to cool completely.
- In a small bowl, add 3/4 cup of boiling water to the strawberry Jello and stir until dissolved completely. Add the chopped strawberries and stir. Refrigerate the Jello mixture for 10 minutes.
- In a separate bowl, blend the cream cheese with sweetened condensed milk until combined and smooth. Add the strawberry Jello mixture, scraping the sides of the bowl with a spatula, and beat just until smooth.
- In a medium bowl, beat the heavy whipping cream, sugar and vanilla with an electric hand mixer until stiff peaks form.
- Fold half of the whipped cream into the Jello mixture and pour it over the cooled pretzel crust. Smooth the top of the pie with a spatula. Garnish with sliced strawberries and refrigerate for at least 8 hours.
- Refrigerate the other half of the whipped cream and use for garnish and for serving with the pie. Recipe makes 12 servings.
Equipment
- 1 9-inch pie plate
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 food processor
- 1 electric hand mixer
