Celebrate summer with a quick-fix recipe for Strawberry Lemon Icebox Pie starring a pretzel crust and a cool, creamy Greek yogurt filling.
5 from 1 vote
Prep Time 20 minutesmins
Cook Time 23 minutesmins
Servings 8servings
Ingredients
For the crust:
1 1/4cupsfinely crushed pretzels
6Tablespoonsunsalted butter, melted
2Tablespoonssugar
For the filling:
1/2cupFlorida's Natural® Lemonade with Strawberry
1 1/4cupsplain Greek yogurt (whole or 2%)
1 (14-oz.)can sweetened condensed milk
Homemade or store-bought whipped cream, for topping
Sliced strawberries, for topping
Instructions
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.