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+ servings

No Bake Strawberry Pie

Enjoy our easy No Bake Strawberry Pretzel Pie for a fabulous dessert filled with strawberries and in a homemade crunchy pretzel crust. The combination of the sweet fruit and salt crust is just perfect for a summer dessert. The pie is topped with a creamy and smooth whipped cream topping. What is even better is that this pie is a no-bake treat everyone loves.
Course Dessert
Cuisine American
Keyword no bake strawberry pie, strawberry pie with pretzel crust, strawberry pretzel pie
Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 16 servings
Calories 418kcal
Author Eileen Kelly

Ingredients

Pretzel Crust

  • 4 cups miniature pretzels                
  • 8 Tablespoons unsalted butter, melted
  • ¼ cup granulated white sugar

No Bake Strawberry Pie

  • ¾ cup boiling water
  • 1 (6) ounce box, strawberry gelatin
  • ¼ cup fresh lemon juice
  • 1 pound fresh strawberries divided
  • 2 cups heavy whipping cream divided
  • 1 (7) ounce jar, marshmallow creme
  • cup whipped cream cheese
  • cup sweetened condensed milk
  • 1 Tablespoon granulated white sugar

Instructions

How to make Pretzel Crust

  • Crush the pretzels either in a food processor or use a sealable plastic bag and use a rolling pin to crush the pretzel.
  • To the pretzel mixture, mix in butter and sugar until combined.
  • Press the pretzel mixture into a 9-inch springform pan to form a crust. Refrigerate for 30 minutes.

How to make No Bake Strawberry Pie

  • While the crust is being refrigerated, in a large mixing bowl combine the boiling water, gelatin, and lemon juice. Whisk until all dissolved.
  • Refrigerate the gelatin mixture for 30 minutes, stirring once or twice.
  • Meanwhile dice up half the strawberries and slice the other half. Set aside.
  • In another medium-sized mixing bowl, use a hand beater with beaters attached to whip 1 cup heavy cream to form stiff peaks, about 4 minutes. Set aside.
  • To the refrigerated gelatin mixture, using a hand mixer with beaters attached, beat the marshmallow creme, cream cheese, and sweetened condensed milk into the gelatin mixture until wel blended.
  • Gently fold in the diced strawberries and whipped cream to the gelatin mixture.
  • Pour the mixture into the prepared pretzel crust. Refrigerate 4-6 hours to set the pie.
  • When ready to serve, make the whipped cream topping by again using a hand mixer with beaters attached, and in a medium-sized mixing bowl, whip the remaining 1 cup of whipping cream with the 1 Tablespoon sugar until soft peaks form, about 3 to 4 minutes.
  • Spread the whipped topping over the pie.
  • Garnish with sliced strawberries and more pretzels.
  • Slice and serve

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe
Storage: Store leftovers in an airtight covered container in the refrigerator for up to 3 days.
Freezer friendly: This pie is a great one to make ahead and freeze in a freezer-safe bag for up to 3 months. Add the whipped cream topping when ready to serve. 
Variations: You can switch up the flavor and try raspberry jello.
  • I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition

Serving: 1serving | Calories: 418kcal | Carbohydrates: 54g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 361mg | Potassium: 183mg | Fiber: 1g | Sugar: 33g | Vitamin A: 777IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 1mg