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Strawberry Pretzel Pie
Strawberry Pretzel Pie
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
165 minutes
Strawberry pretzel pie with cream cheese topping - a sweet and salty twist on a classic American favorite.
Ingredients:
  • For the pretzel crust
  • 1 cup (115g) pretzel crumbs (from about 2 cups of mini pretzels)
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the strawberry filling
  • 2 pounds strawberries, hulled and quartered, divided
  • 4 tablespoons (50g) granulated sugar, plus more to taste
  • 3 tablespoons (30g) cornstarch
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste
  • 2 tablespoons water
  • 1 teaspoon finely grated orange zest
  • For the whipped cream cheese topping
  • 4 ounces (113g) full fat cream cheese, room temperature
  • 1/3 cup (40g) powdered sugar
  • 1 cup cold heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • For garnishing
  • Crushed mini pretzels
Instructions:
  • Heat your oven to 350°F.
  • Create the pretzel crust by blending pretzel crumbs, sugar, and melted butter in a medium mixing bowl. Mix until the mixture resembles wet sand and sticks together when squeezed between your fingers.
  • Spread the crumb mixture into a 9-inch pie dish, using a small measuring cup or flat-bottomed glass to firmly press the crumbs into the bottom and up the sides of the dish.
  • Bake and cool the crust: Bake the crust for 18 to 20 minutes until slightly darkened and fragrant. Allow it to cool completely on a rack.
  • Prepare the strawberry filling: In a medium saucepan, combine 2 cups of quartered strawberries and 4 tablespoons of sugar. Mash the strawberries using a potato masher until they release their juices. Stir in cornstarch, 1 tablespoon of lemon juice, water, salt, and orange zest. Cook over medium heat, stirring and breaking apart the strawberries against the pan, until it boils. Adjust sweetness and acidity with more sugar or lemon juice. Cook for 3 to 4 minutes until slightly thickened. Remove from heat and let it cool for 5 minutes before gently adding the rest of the sliced strawberries.
  • Fill the cooled pie crust with the strawberry filling, spreading it evenly using a spatula. Allow the filling to cool completely, cover with plastic wrap, and refrigerate until set, around 2 hours.
  • Prepare the whipped cream cheese topping: In the stand mixer with the whisk attachment, blend cream cheese and powdered sugar until light and fluffy in about 3 minutes. Remember to scrape the bowl's sides. Now, reduce speed, gradually add heavy cream, then vanilla and salt. Whip until stiff peaks form.
  • For an elegant finish, dollop the whipped topping in the middle of the pie and skillfully spread it outwards, ensuring a delightful 1-inch gap around the edges to reveal the luscious strawberry filling underneath. Sprinkle with crushed pretzels for a delightful crunch.
  • Serve immediately: Slice and enjoy. This pie is best enjoyed right after assembly, but can be stored covered in the fridge for up to 1 day. Remember, the crust may become a bit soggy after that. If you enjoyed this recipe, please consider leaving a rating below!

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