Celebrate summer with a quick-fix recipe for Strawberry Lemon Icebox Pie made with a pretzel crust and a cool and creamy filling starring Greek yogurt and Florida’s Natural® Lemonade with Strawberry.
If cool and creamy desserts are your sweet of choice, you’ve come to the right place! I’ve let simplicity shine in my new favorite way to deliver maximum flavor with minimum fuss: Strawberry Lemon Icebox Pie.
What Is an Icebox Pie?
Icebox pies are any sort of pie that’s kept cool in the refrigerator (hence the name), with some requiring baking and others heading straight to chill out in the fridge or freezer.
My spin on this Southern-inspired classic marries a crunchy, salty pretzel crust with a silky-smooth and oh-so-tangy filling. Best of all, both the crust and the filling are made with just three ingredients each. Rather than stick to strictly lemon for the filling, I’ve turned to Florida’s Natural Lemonade with Strawberry to deliver the one-two flavor punch.
How to Make Pretzel Pie Crust
While a graham cracker crust is popular among icebox pie enthusiasts, I prefer the savory crunch provided by pretzels. The extra hint of salt helps balance out the sweetness while the tightly-packed crust still maintains shape after being filled, chilled and sliced.
Because this pie is made with just six ingredients, the refreshing taste of Florida’s Natural Lemonade with Lemonade shines bright when swirled with tangy Greek yogurt and sweetened condensed milk. I’ve been cooking and baking with Florida’s Natural lemonades and orange juices for years, and the flavor is unparalleled.
As a mom of three (soon-to-be four!) little ones, I love that Florida’s Natural lemonades are made from real ingredients and steer clear of high fructose corn syrup and preservatives. Bonus points to Florida’s Natural for delivering this goodness in five refreshing flavors, any of which can be whisked into your new go-to summer sweet.
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Make the crust:
Preheat the oven to 350°F.
In a bowl, stir together the finely crushed pretzels, melted butter and sugar until well coated. (If needed, use your fingers to incorporate the mixture and ensure the pretzels are well-moistened.)
Firmly press the mixture into a 9-inch pie plate then bake it for 8 minutes. Remove it from the oven and let it cool slightly while you prepare the filling.
Make the filling:
In a large bowl, whisk together the Florida’s Natural Lemonade with Strawberry, Greek yogurt and sweetened condensed milk. Pour the filling into the pie crust and smooth the top.
Bake the pie until the filling is just barely set, about 15 minutes. Remove the pie from the oven and let it cool completely before tenting it loosely with foil and refrigerating it for a minimum of 3 hours. (See Kelly’s Notes.)
When ready to serve, remove the pie from the fridge, top it with whipped cream and sliced strawberries, and then slice and serve.
Kelly’s Notes:
It’s important that the pretzel crumbs are finely crushed sothat they can pack together tightly to form a cohesive crust.
This pie can be prepped one day in advance if you prep the crust and filling separately. Filling the pie crust too far in advance will cause it to become soggy.
Disclosure: I’ve partnered with Florida’s Natural for an exclusive endorsement of Florida’s Natural® Lemonade. This blog post is sponsored by Florida’s Natural. All opinions are my own.
