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Strawberry Pretzel Pie

Nestled in a buttery pretzel crust, this vanilla cream pie is swirled with jammy California strawberries, and topped with even more syrupy macerated strawberries. A a jello-free version of a classic recipe. Recipe by Snixy Kitchen.

Strawberry Pretzel Pie

Strawberry Pretzel Pie

Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 8 minutes
Total Time: 53 minutes
Yield: 1 9" Pie

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Ingredients

Strawberry Jam

  • 1 cup quartered California Strawberries
  • 3 tablespoons sugar
  • ½ tablespoon lemon juice
  • 1 teaspoon water
  • ¼ teaspoon corn starch

Pretzel Crust

  • cups 5 ounces crushed pretzels (gluten-free, if needed)
  • ½ cup unsalted butter melted
  • 3 tablespoons sugar
  • Macerated Strawberries
  • 1 cup quartered California Strawberries
  • 1 tablespoon sugar

Cream Filling

  • cups heavy whipping cream
  • 12- ounces cream cheese softened to room temperature
  • 1 cup powdered sugar
  • teaspoons vanilla extract

Instructions

  • Prepare the strawberry jam. Combine the strawberries, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat then reduce to a simmer, mashing the berries with a wooden spoon against the edge of the pot as it cooks. Cook for about 5-10 minutes until it thickens to coat the back of a spoon and the berries are well broken down. Whisk the corn starch into the water to make a slurry and while stirring the pot, pour it into the berries. Cook for 1 more minute then transfer to a clean bowl and chill until cooled to room temperature, at least 30 minutes (speed this up in the freezer, stirring every few minutes!).
  • Prepare the pretzel crust. Preheat oven to 350°F. In the bowl of a food processor or blender, combine the crushed pretzel crumbs, sugar, and 6 tablespoons of melted butter and pulse until the crumbs are evenly moistened. The crumbs should be sandy, holds together in a clump when pinched. The amount of butter may differ depending on the brand of pretzels. Add up to two tablespoons more melted butter as needed until your crumbs are not too dry and a clump holds together.
  • Dump the buttery pretzel crumbs into a 9-inch pie dish. Use a flat-bottomed measuring cup to firmly pack the crumbs down into a layer on the bottom of the pie pan, being sure to save some of the crumbs along the sides. Use your fingers to carefully and firmly press the crust up the sides of the pie pan. Leave the edge shaggy or use a thin knife along the top to create a more evenly straight edge.
  • Bake the crust for 8 minutes. Let cool completely. To speed up the process, put the crust in the fridge after it has cooled at least 15 minutes.
  • Prepare the macerated strawberries. Stir together the strawberries and sugar and chill until ready to serve.
  • Prepare the filling. In the bowl of a stand mixer (or in a medium mixing bowl with a hand mixer), whisk the whipping cream on high speed until it holds soft peaks. If using the stand mixer, transfer the whipped cream to another bowl and set aside (do not cleaning the bowl).
  • In the bowl of the stand mixer (or a separate large mixing bowl with a hand mixer), beat the cream cheese until light and airy, scraping down the sides as needed.
  • Add the powdered sugar and vanilla extract and beat until combined, scraping down the sides.
  • One cup at a time, add the whipped cream into the cream cheese mixture, mixing until just completely combined and smooth.
  • Fold in 2 tablespoons of the chilled strawberry jam.
  • Spoon the cream filling into the prepared crust and spread out evenly with a spatula.
  • Spoon the remaining chilled strawberry jam on top and evenly spread it out.
  • Chill for at least 3 hours to set the cream filling before serving (or overnight).
  • Just before serving, spoon the chilled macerated strawberries over the top, adding a few decorative pretzels, if desired.

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