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Strawberry Pretzel Pie

Strawberry Pretzel Pie

Fresh strawberries and a creamy filling get poured over a crunchy pretzel crust to make Strawberry Pretzel Pie, a delicious old-fashioned icebox dessert.
Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 8 hours
Total Time: 8 hours 42 minutes

Ingredients

  • 1 1/2 cups pretzels, crushed
  • 10 tablespoons butter, melted
  • ¼ cup brown sugar
  • 3 ounces strawberry Jell-O
  • ¾ cup boiling water
  • 1 ½ cups strawberries, chopped small
  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 8 ounces heavy whipping cream, divided
  • 2 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • ½ cup strawberries, sliced for garnish

Instructions

  • In a food processor, pulse pretzels to crush and measure crumbs to make 1 1/2 cups. Add the pretzel crumbs to a medium bowl. Stir in the melted butter and brown sugar until combined.
  • Preheat the oven to 350 degrees. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 12-13 minutes. Remove from the oven and allow the crust to cool completely.
    Pretzel Crust
  • In a small bowl, add 3/4 cup of boiling water to the strawberry Jello and stir until dissolved completely. Add the chopped strawberries and stir. Refrigerate the Jello mixture for 10 minutes.
  • In a separate bowl, blend the cream cheese with sweetened condensed milk until combined and smooth. Add the strawberry Jello mixture, scraping the sides of the bowl with a spatula, and beat just until smooth.
  • In a medium bowl, beat the heavy whipping cream, sugar and vanilla with an electric hand mixer until stiff peaks form.
  • Fold half of the whipped cream into the Jello mixture and pour it over the cooled pretzel crust. Smooth the top of the pie with a spatula. Garnish with sliced strawberries and refrigerate for at least 8 hours.
    Strawberry Pretzel Pie
  • Refrigerate the other half of the whipped cream and use for garnish and for serving with the pie. Recipe makes 12 servings.
    Strawberry Pretzel Pie

Equipment

  • 1 9-inch pie plate
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 food processor
  • 1 electric hand mixer

Notes

How to store Strawberry Pretzel Pie
It is not likely that you will have leftovers of this dessert. If you do, cover the remaining pie and keep it in the refrigerator for up to 3 days. The pretzel crust will get soggy if kept longer in the refrigerator.
I like to freeze this pie for use later. I make the crust in a disposable foil pie pan, then add the filling. Cover and freeze the pie before adding fresh berries to the top. When ready to serve this creamy pie, remove it from the freezer and allow it to sit on the counter for 20 minutes. Add fresh berries and whipped cream to the top of the pie to garnish. It is such a dreamy summer treat.

Nutrition

Calories: 419kcalCarbohydrates: 42gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 77mgSodium: 340mgPotassium: 235mgFiber: 1gSugar: 33gVitamin A: 914IUVitamin C: 15mgCalcium: 138mgIron: 1mg