Dear Strawberry Frozen Yogurt Pie with Pretzel Crust: it’s a good thing you are so delicious. It’s not every dessert that can necessitate three trips to the grocery store, melt all over my freezer, wake me up in the middle of the night to monitor its progress, and be completely worth the effort in the end, but you have done it, you tasty frozen pie you.
If you like salty-sweet combos, cool creamy desserts, and fresh summer fruit, this Strawberry Frozen Yogurt Pie with Pretzel Crust is for you.
If you like EASY desserts that take approximately zero culinary skill, won’t heat up your whole house, and are guaranteed to earn you the loving admiration of everyone at the BBQ, this Strawberry Frozen Yogurt Pie with Pretzel Crust is for you too.
This mishap-turned-miracle recipe is five ingredients, takes less than 15 minutes to prep, and is one of the best summer desserts to come out of my kitchen.
I also pinky promise it won’t melt all over your freezer. I took care of that for us already.
Strawberries and pretzels are a classic combo here in the Midwest, most notably in a little dish we call strawberry pretzel “salad,” which is a rather liberal use of the term, considering its core components. It has a buttery pretzel crust, a sweetened cream cheese center, and strawberry topping. Cool Whip and Jell-O tend to be involved. Actual salad ingredients do not.
As I kid, I loved it.
As an adult? I’ll take this Strawberry Frozen Yogurt Pie with Pretzel Crust. Every. Single. Time.
If you’ve never tasted strawberries and pretzels together, I’m asking you to trust me and whichever church ladies first introduced it to the Midwest potluck scene—it WORKS. The strawberries are juicy and sweet, the pretzels are salty and crunchy, and the two combined with creamy frozen yogurt is absolutely addictive.
This super summer pie has two basic components: the pretzel crust and the frozen strawberry pie filling.
Tips to Make the Best Pretzel Crust
- For the pretzel crust: it’s super simple to make, but you must MUST let the crust cool COMPLETELY before adding the frozen yogurt filling.
- Let’s revisit that again. Let the crust cool completely before you add the frozen yogurt filling.
Remember when I told you how an early iteration of this frozen yogurt pie melted all over my freezer? This was my mistake.
I scooped the strawberry frozen yogurt mixture into a still-warm crust, and the residual heat from the crust caused the frozen yogurt to melt right on out of the pie dish and all over my freezer. Oy vey.
Tips to Make the Best Frozen Pie Filling
- Only three ingredients here! Store-bought strawberry frozen yogurt, chopped pretzels for extra crunch, and sliced fresh strawberries.
- Be sure to pick a brand of frozen yogurt you really love, since it is the most prominent ingredient and the heart of the frozen yogurt pie’s flavor. I wanted to keep this a somewhat healthy yogurt pie (as much as it can be, anyway) so I opted for a light frozen yogurt, but you can certainly use regular strawberry ice cream if you prefer.
For serving, I piled my slice high with extra fresh strawberries, which I now have in abundance thanks to a recent trip to a local strawberry farm. I came away with this epic haul, another check on my summer bucket list, and a very compelling reason to make this Strawberry Pretzel Frozen Yogurt Pie one more time.
One more reason to make it: the Fourth of July!
For a festive red, white, and blue, you can serve this frozen yogurt with fresh strawberries and blueberries on top (delicious) and a cloud of homemade whipped cream (mandatory).
How to Store Strawberry Frozen Yogurt Pie
- To Store. Store leftover frozen yogurt pie in the freezer, tightly covered, for up to 2 weeks. Let sit at room temperature to soften for a few minutes before serving.
Strawberry Frozen Yogurt Pie with Pretzel Crust
- 4 1/2 cups whole mini pretzels or thin pretzel sticks
- 1/2 cup unsalted butter, melted (1 stick)
- 3 tablespoons light brown sugar
- 1 1/2 quarts strawberry frozen yogurt light strawberry ice cream, or regular strawberry ice cream (I used low-fat strawberry frozen yogurt)
- 1 cup small diced strawberries
- For serving: sliced strawberries additional chopped pretzels, whipped cream
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a steel blade, pulse the pretzels until they form mostly fine crumbs with a few more textured pieces remaining throughout. If you do not have or prefer not to use a food processor, place the pretzels in a ziptop bag and crush them with a rolling pin (you may need to double up the bag if it gets any small holes).
- Melt the butter in a large, heatproof bowl in the microwave. Set 1/2 cup of the crushed pretzels aside, then add the remaining crumbs (about 1 3/4 cups) to the bowl with the melted butter. Add the brown sugar, then stir until evenly moist and combined. Press the crumbs into the bottom and up the sizes of a 9-inch pie dish. Bake for 8 minutes, until golden and fragrant. Set aside to cool slightly, then place in the freezer to cool quickly and completely. Do not proceed with the recipe until your crust and pie dish are at or below room temperature.
- Set out the frozen yogurt and let it soften. DO NOT let the frozen yogurt get too liquidy or melty. It should be easily scoopable and soft but still retain some texture. Once it is ready, scoop the ice cream in a large mixing bowl (I used the same bowl I used for the crust—no need to wash in between). Fold in the reserved 1/2 cup crushed pretzels and diced strawberries. Spoon the mixture into the cooled crust and smooth the top with the back of a spoon or spatula. Place in the freezer for at least 4 hours or overnight to firm.
- To serve: remove from the freezer and let stand at room temperature for 10 minutes to soften (may be longer or shorter depending upon the brand of ice cream you purchased and the temperature of your freezer and kitchen). Slice and serve topped with sliced strawberries, additional chopped pretzels, and whipped cream.
- Store leftover frozen yogurt pie in the freezer, tightly covered, for up to 2 weeks. Let sit at room temperature to soften for a few minutes before serving.
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