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Strawberry Pretzel Pie

Indulge in a twist on a classic with this Strawberry Pretzel Pie: a sweet-salty delight inspired by the famous strawberry pretzel salad
Prep Time30 minutes
Chill Time2 hours
Course: Dessert
Servings: 8 slices

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

*** You do not have to use the tsp of unflavored gelatin - the pie will set up without it. The addition of gelatin makes stabilized whipped cream that will hold its shape longer outside of the fridge.
*  If you do not have coconut oil you can substitute 1/3 cup of unsalted butter
*  This dessert is best served immediately - the strawberries do not hold up well over night in the fridge. The pie itself without the strawberries will keep for up to 3 days, just add the strawberries to each plated slice instead of to the top of the pie if you want to do that.