Strawberry Pretzel Pie Dessert (Printer-Friendly)
Layers of crisp pretzel crust, smooth cheese filling, and glazed strawberries deliver a dreamy sweet and salty treat.
# What You’ll Need to Cook:
→ Crust
01 -
150 g pretzels, finely crushed
02 -
60 g brown sugar
03 -
115 g unsalted butter, melted
→ Filling
04 -
225 g cream cheese, softened
05 -
80 g powdered sugar
06 -
2 tablespoons lime juice
07 -
1 teaspoon strawberry extract
08 -
1 teaspoon pure vanilla extract
09 -
1 pinch salt
10 -
250 g whipped topping (e.g. Cool Whip) or homemade whipped cream
→ Topping
11 -
240 ml water
12 -
100 g granulated sugar
13 -
2 tablespoons cornstarch
14 -
1 box (96 g) strawberry-flavored gelatin dessert (Jello)
15 -
450 g whole fresh strawberries, hulled
# Steps to Prepare:
01 -
Preheat oven to 175°C. Mix finely crushed pretzels and brown sugar in a medium bowl. Add melted butter and stir until combined and texture resembles wet sand.
02 -
Press crust mixture evenly into the bottom and up the sides of a 23 cm pie plate. Bake for 10 minutes on centre rack. Remove from oven and let cool completely.
03 -
In a stand mixer, blend cream cheese and powdered sugar on low speed until sugar is incorporated. Increase to medium-high and beat until fluffy.
04 -
Add lime juice, strawberry extract, vanilla extract, and salt to cream cheese mixture. Mix until evenly combined. Fold in whipped topping gently with a spatula. Set aside.
05 -
Bring water to a boil in a small saucepan over medium-high heat. Whisk in granulated sugar and cornstarch until fully dissolved and clear. Remove from heat, whisk in strawberry gelatin until dissolved, and let cool to room temperature.
06 -
Spread the cream cheese filling evenly into the cooled pretzel crust, smoothing the surface.
07 -
Trim stems from whole strawberries. Arrange strawberries, cut side down, over the cream cheese filling.
08 -
Pour cooled, but not set, Jello glaze evenly over strawberries to cover. Gently tilt pie to distribute if necessary.
09 -
Loosely cover with plastic wrap and refrigerate for at least 4 hours, or until completely set before serving.
# Extra Cooking Tips:
01 -
Be sure to scrape the sides of the mixing bowl while preparing the filling to ensure lump-free texture.
02 -
If the Jello glaze begins to set before pouring, gently rewarm over low heat until pourable but not hot.
03 -
For best texture, tightly cover leftovers and refrigerate up to three days.