An easy icebox pie made with fresh strawberry compote, tart and smooth cream cheese flavored with creamy vanilla paste, all atop a sweet and salty pretzel crust.

  • Medium
  • 45 mins
  • 10 servings

For the Strawberry Compote

  • 1 pound (454g) fresh or frozen strawberries, halved or quartered
  • 1/2 c water (120mL)
  • 3 Tablespoons (38g) granulated sugar
  • 1 and ½ Tablespoons lemon juice
  • 1 and ½ Tablespoons (15g) cornstarch

For the Pretzel Crust

  • 2 cups crushed pretzels (about 5 cups of whole mini pretzels)
  • ½ cup (113g) unsalted butter melted
  • ¼ cup (50g) firmly packed light brown sugar

For the Pie Filling

  • 1 cup (240mL) heavy cream
  • 8 ounces (227g) full-fat block cream cheese softened to room temperature
  • 1 cup (120g) powdered sugar
  • 2 teaspoons Rodelle vanilla paste




  1. Combine the strawberries, water, sugar, lemon juice, and cornstarch in a small saucepan.
  2. Heat over medium heat, bring to a low boil, then reduce heat and simmer for 10-12 minutes until liquid thickens. Set aside to cool.


  1. Preheat the oven to 350ºF (177ºC). Spray a 9" springform pan (this is my preference) or traditional pie plate with non-stick spray. Set aside.
  2. Place the crushed pretzels in a medium size bowl, drizzle the melted butter evenly over the pretzels, add the brown sugar, then stir to mix completely.
  3. Press the pretzel evenly into the bottom and up the sides of the prepared pan, then bake for 15 minutes. Remove from the oven and allow to cool before you add the prepared filling.


  1. In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until medium-stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
  2. In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla paste and continue beating until smooth. Scrape down the sides as necessary.
  3. Turn off the mixer and fold in the cold whipped cream with a large spatula until mostly incorporated. Add the cooled strawberry compote and fold again with the spatula until white swirls disappear and filling is evenly pink.
  4. Pour the filling onto the baked pretzel crust and spread evenly with the spatula. Cover with foil or plastic wrap and chill in the refrigerator or freezer at least 4 hours before serving. Store leftovers covered tightly in the refrigerator up to 5 days or the freezer up to 2 weeks.

This recipe was created for Rodelle by Lynn at Fresh April Flours. Click here for the original post and some very helpful hints and tips!