Bookmark
This classic strawberry pretzel pie brings together a dreamy mix of rich cheesecake-style filling, glossy strawberries glazed in strawberry Jello, and a crunchy, buttery pretzel crust. Sweet meets salty in the best way and every bite is loaded with textures and summery flavors.
I grew up having versions of this pie at every summer family reunion. Now it is our go-to for picnics because everyone from kids to grandparents asks for seconds.
Ingredients
- Pretzels for the base: offer that perfect salty snap. Go for classic mini twists or sticks
- Brown sugar: brings a caramel hint and more depth than plain sugar
- Unsalted butter: melted to help the pretzels stick and create a crisp crust
- Cream cheese: must be softened so it whips up silky
- Powdered sugar: smooths right into the filling so you avoid any grittiness
- Fresh lime juice: lifts the filling with a touch of tart flavor. Lemon works too if needed
- Strawberry extract: gives an extra pop of berry flavor especially if the strawberries are mild
- Pure vanilla extract or paste: makes the filling taste richer
- Pinch of salt: keeps everything from turning cloyingly sweet
- Cool Whip or freshly whipped cream: blends in for a light mousse-like texture
- Cold water: is the base for the strawberry glaze
- Granulated sugar: sweetens the glaze just right
- Cornstarch: ensures a glossy gel that sets nicely
- Strawberry Jello: mixes with the fresh berries for the familiar shiny red finish
- Whole fresh strawberries: halved or sliced. Look for bright red fruit with no bruising
Step-by-Step Instructions
- Make the Pretzel Crust:
- Crush pretzels into small pieces using a rolling pin or food processor. Combine them with brown sugar and melted butter in a bowl. Stir until the mixture is evenly coated and resembles wet sand
- Bake the Crust:
- Transfer the crust mix into a 9 inch pie plate. Firmly press it onto the bottom and up the sides. Bake at 350 degrees Fahrenheit for 10 minutes. Let the crust cool completely
- Beat the Cream Cheese and Sugar:
- In a stand mixer or large bowl blend softened cream cheese and powdered sugar at low speed until combined. Increase to medium high speed and beat until fluffy with no lumps
- Prepare the Cheesecake Filling:
- Add lime juice strawberry extract vanilla and salt to the bowl. Mix until smooth. Gently fold in Cool Whip or whipped cream using a rubber spatula until fully blended. Set aside
- Create the Strawberry Glaze:
- Bring water to a boil in a small saucepan over medium heat. Add granulated sugar and cornstarch whisking constantly for a few minutes until dissolved and lightly thickened. Take the pan off heat and whisk in the strawberry Jello powder until fully melted and smooth. Let cool until just slightly warm
- Assemble the Layers:
- Spread the cream cheese filling evenly into the cooled pretzel crust. Hull and halve the fresh strawberries then arrange them neatly over the filling
- Pour the Strawberry Glaze:
- Once the glaze is just cool enough to pour but not set drizzle it gently over the fresh strawberries to coat them evenly. Cover the pie loosely with plastic wrap
- Chill and Serve:
- Transfer the pie to the refrigerator and chill uncovered for at least 4 hours so the layers firm up and everything slices cleanly
Bookmark
I love how the sweet salty crust holds up against all the creamy filling. The first time I made this for my grandparents they could not believe pretzels worked in a dessert. Now everyone asks for it each family gathering and it never lasts more than a day.
Storage Tips
Store any leftover pie covered with plastic wrap or in an airtight container in the fridge for up to three days. The crust stays crisp surprisingly well and the strawberries keep their shine.
If you want to freeze the pie skip adding the strawberry glaze and fresh berries. Freeze the crust and cheesecake layer then top with fruit and glaze the day you serve.
Ingredient Substitutions
For the crust try graham crackers or digestive biscuits if you do not have pretzels.
Cool Whip can be traded for homemade whipped cream just stabilize it with a little powdered sugar.
If you cannot find strawberry extract double the vanilla for a gentle twist or add a splash of lemon extract.
Serving Suggestions
Cut the pie into big wedges using a sharp knife dipped in hot water.
Top each slice with a dollop of whipped cream or a sprinkle of extra crushed pretzels for some extra crunch.
For parties make mini versions in muffin tins for individual servings.
Bookmark
Cultural and Historical Context
This pie is inspired by the beloved southern strawberry pretzel salad a mainstay of church picnics and potlucks across the Midwest and South. The cool creamy filling and the Jello glazed fruit add a fun retro spin to classic American desserts. Even people who do not love Jello desserts tend to go back for seconds of this pie.
Frequently Asked Questions
- → What makes the pretzel crust unique?
The pretzel crust brings a savory, crunchy element, contrasting beautifully with the creamy and fruity layers. Its touch of salt enhances the sweetness of the strawberry and cream filling.
- → Can I substitute homemade whipped cream for Cool Whip?
Absolutely, homemade whipped cream can be used for a richer and more natural flavor in the filling. Simply whip heavy cream and fold it in gently.
- → How long should the dessert chill before serving?
It's important to chill for at least 4 hours to set the filling and glaze. Overnight chilling delivers the best texture and ease of slicing.
- → What variations can I try with the crust?
You can swap out pretzels for graham crackers, crushed cookies, or even nuts. Each creates a different textural and flavor profile for the base.
- → How should leftovers be stored?
Keep covered in the refrigerator for up to three days. Use an airtight container to preserve freshness and the crispness of the crust.
- → Is it possible to freeze this dessert?
Yes, it can be frozen, but do so without the strawberry topping to avoid a mushy texture. Top with fresh berries after thawing for best results.