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Strawberry Pretzel Icebox Pie
Melissa Hart

Strawberry Pretzel Icebox Pie

Salty pretzels, a tangy cream-cheese layer and fresh berries make a diner-potluck pie that earns the sweet-and-salty label. Keep the pretzel crumbs coarse enough to crunch. The cream layer has to cover the crust edge to edge so strawberry juice cannot soak underneath.
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cups crushed small salted pretzels
  • 3/4 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 2 cups heavy cream divided
  • 1 tsp vanilla extract
  • 4 cups hulled strawberries sliced
  • 3 oz strawberry gelatin powder
  • 1 cup boiling water
  • 1 cup cold water

Method
 

  1. Mix the pretzel crumbs, melted butter and granulated sugar and press them firmly into a 9-inch pie plate; refrigerate for 20 minutes.
  2. Beat the cream cheese and powdered sugar until smooth, beat 1 cup cream with the vanilla to stiff peaks, and fold it into the cream cheese.
  3. Spread the cream mixture over the crust all the way to the edge and refrigerate for 20 minutes.
  4. Dissolve the gelatin in the boiling water, stir in the cold water, and refrigerate for 25 minutes until cool and slightly thickened.
  5. Arrange the strawberries over the cream layer, pour over the gelatin, and refrigerate for at least 5 hours.
  6. Beat the remaining 1 cup cream to soft peaks and spoon a modest layer over the set pie before slicing.