The Ultimate Strawberry Pretzel Pie Recipe You Need to Try!
Welcome to the sweet and savory world of Strawberry Pretzel Pie, a delightful twist on the traditional strawberry pretzel salad that has captured hearts. Or at least the hearts of my family. I don’t think we have had a family get-together in the last 37 years of my life where Strawberry Pretzel Salad wasn’t featured on the dessert table. I’m pretty certain my Grandma Jean started the tradition, it was handed down to my Aunt Becky and in recent years my little sister Taylor has taken it upon herself to continue the custom. This Strawberry Pretzel Pie is a close cousin and if you’re in search of a dessert that perfectly balances sweet, salty, and creamy textures, look no further. This Strawberry Pretzel Pie recipe is about to become your new go-to for gatherings, celebrations, or whenever you need a little pick-me-up. And just in time for Easter too!
The Magic of Spring Strawberries:
Strawberries, the first fruit to ripen in spring, symbolize the renewal and abundance of the season. Their vibrant color and sweet fragrance not only tantalize the senses but also offer a host of nutritional benefits. Rich in vitamins, antioxidants, and fiber, strawberries are as healthy as they are delicious. Integrating these seasonal gems into your desserts not only elevates the flavor but also allows you to make the most of their nutritional peak.
Although sweetening them up with sugar and adding them to a decadent whipped cream cheese filling might take away some of the healthiness, they’re still gorgeous and delicious!
Did you know…
- Strawberries are not true berries: Unlike typical berries, strawberries are actually considered aggregate fruits because they form from a flower with multiple ovaries. The “seeds” on the outside are actually individual fruits themselves, called achenes.
- Strawberries have more Vitamin C than oranges: Gram for gram, strawberries contain more Vitamin C than oranges. Just one serving of strawberries (about eight berries) provides more than 100% of the recommended daily intake of Vitamin C for an average adult.
- Strawberries are members of the rose family: Strawberries belong to the Rosaceae family, which also includes roses, apples, cherries, and pears. This is why their fragrance is often as captivating as their taste.
- Ancient Romans valued strawberries for medicinal purposes: The Romans used strawberries to alleviate symptoms of melancholy, fainting, inflammation, fevers, throat infections, kidney stones, bad breath, attacks of gout, and diseases of the blood, liver, and spleen.
- The first garden strawberry was grown in France: The garden strawberry that we know and love today was first cultivated in Brittany, France, in the 1750s. It was developed from a cross of Fragaria virginiana from North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.
This Recipe Includes Homemade Whipped Cream – here’s why it’s worth the extra effort:
Cool Whip and homemade stabilized whipped cream serve similar purposes as toppings or ingredients in desserts, but they have notable differences in composition, taste, texture, and how they’re made. Here are some of the key distinctions:
Composition
- Cool Whip: It’s a branded whipped topping product made with water, hydrogenated vegetable oils, high fructose corn syrup, skim milk, and light cream, among other ingredients. It also contains stabilizers, emulsifiers, flavorings, and preservatives to maintain its stability, texture, and flavor.
- Homemade Stabilized Whipped Cream: This is made from heavy cream often stabilized with ingredients like gelatin or powdered sugar and sometimes vanilla extract for flavoring. The stabilization process helps the whipped cream hold its shape for a longer period than regular whipped cream, making it similar in function to Cool Whip but without artificial additives.
Taste and Texture
- Cool Whip: It has a light, fluffy texture and a sweet taste, but it can also have a slightly artificial flavor due to its ingredients. The texture is consistent and holds up well over time, even when not refrigerated for short periods.
- Homemade Stabilized Whipped Cream: It tends to have a richer, creamier taste and a more natural flavor profile, especially if made with pure vanilla extract. The texture is smooth and can be made as light or as stiff as desired, depending on the amount of stabilizer used.
You are more than welcome to substitute Coolwhip to save time, but there truly is nothing better than homemade whipped cream!
Spring and Fall are seasons of transition – but I think they are the best.
As humans, we tend to shy away from change. We like predictability. I think though, that I love Spring and Fall because they equal change. They are seasons that welcome in and bid adieu.
The Strawberry Pretzel Pie is more than just a dessert; it’s a celebration of spring. It reminds us to appreciate the simpler things in life: the change of seasons, the joy of baking, and the pleasure of enjoying fresh, seasonal produce. As you savor each bite of this delicious pie, let it be a reminder of the beauty of spring and the bounty it brings. So, embrace this season of change with open arms and a slice of Strawberry Pretzel Pie that’s as fresh and vibrant as spring itself.
Strawberry Pretzel Pie
Equipment
- 1 9″ Pie plate
- 1 Food Processor
- Measuring Cups and Spoons
- Rubber Spatula
- Knife
- Cutting board
- Kitchenaid Mixer or Whisk
Ingredients
Pretzel Crust
- 1 1/4 Cup Pretzels Crushed
- 1/4 Cup Brown Sugar Packed
- 1/3 Cup Coconut Oil Heaping Cup
- 2 tbsp Water
Strawberry Jam Filling
- 1 1/4 Cup Strawberry Jam divided
Cream Cheese Filling
- 1 8oz pkg Cream Cheese room-temperature
- 1 Cup Heavy Whipping Cream
- 1/3 Cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tsp Unflavored Gelatin dissolved in 1 tbsp of hot water
Strawberry Topping
- 1 16oz Container of Fresh Strawberries rinsed and sliced
Instructions
Pretzel Crust
- Preheat the oven to 350° and lightly grease a 9" pie plate.
- Add the 1 1/4 cup Pretzels + 1/4 cup brown sugar to the food processor. Run it until the pretzels are fine crumbs.
- In a separate bowl, melt the coconut oil in the microwave for 30 seconds, then add the 2 tbsp of water. Mix in the pretzel + brown sugar crumbs until combined
- Pour the crust into the pie plate and press it down to the bottom and up the sides. Bake at 350° for 15 minutes.
Strawberry Filling
- Once the crust has finished baking, pour 1 cup of strawberry jam into the hot crust and carefully smooth it evenly over the bottom of the pie. Place the crust on a cooling wrack and allow to cool.
Cream Cheese Filling
- In your Kitchenaid mixer, fitted with a whisk attachment, whip 8oz of room-temperature cream cheese until fluffy. Scoop into a medium-sized bowl and set to the side.
- In the same Kitchenaid mixing bowl (no need to wash out) add the cup of heavy cream, tsp of vanilla, and 1/3 cup powdered sugar. Start mixing on medium speed.
- *** Mix 1 tsp of unflavored gelatin with 1 tbsp of hot water. Stir until the gelatin is fully dissolved and no lumps remain. Immediately add this to the heavy whipping cream mixture.
- Turn the mixer up to high and whip until the whip cream is fluffy and has stiff peaks.
- Pour the whipped cream into the cream cheese bowl and fold together until mixed.
- Evenly spread the filling over the strawberry jam and place the pie in the fridge for 2 hours to set, or over night.
Strawberry Topping
- Rinse and slice all of the strawberries placing them in a bowl. Warm the remaining 1/4 cup of strawberry jam in the microwave for 20 seconds, pour over the sliced berries, and mix.
Assemble and Serve
- After the pie has chilled for 2 hours, scoop all the delicious berries on top. Slice, serve, and enjoy!
Notes
Affiliate Information
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