Strawberry Pretzel Pie

When it comes to the perfect warm-weather dessert, our recipe for strawberry pretzel pie ticks all the boxes: creamy, fluffy, fruity and cool. The combo of strawberries and pretzels is popular in southern cooking, but you’ll find strawberry pretzel pie fans all over the country.

Mini pretzels are one of the best ingredients for a crumb crust because their saltiness complements the sweet, creamy filling. This no-bake dessert is loaded with fruit flavor, setting in the fridge thanks to strawberry gelatin, with fresh berries in the filling and on top of the pie. Serve it on the hottest day of the year or whenever you need an easy fruit-forward pie—it will make everyone swoon.

Ingredients for Strawberry Pretzel Pie

• Miniature pretzels: Some pie crusts use crushed nuts or cookie crumbs, but this sweet-and-savory dessert calls for crumbled pretzels.
• Butter: Melted butter binds the crumbs together to form a tender crust you don’t have to bake.
• Sugar: A bit of sugar balances the salty pretzels.
• Strawberry gelatin: All you need is one package of strawberry-flavored gelatin to make the base of the filling.
• Lemon juice: A squeeze of fresh lemon juice brightens and balances the fruit flavors.
• Strawberries: This pie uses fresh, in-season strawberries. One trick for hulling strawberries (removing the white core and leafy top) is to use a sturdy straw!
• Heavy whipping cream: Some whipped cream goes inside the filling to add loft and richness; the rest goes over the top for a delicious, airy texture.
• Marshmallow creme: Nostalgic, sticky-sweet marshmallow creme lends thickness and flavor to the filling.
• Whipped cream cheese: The tang of cream cheese gives the pie a slight cheesecake flavor that pairs beautifully with berries (and keeps things from getting too sweet). Home cooks have had luck using regular cream cheese, whipped well in a mixer before adding the other ingredients.
• Sweetened condensed milk: Not to be confused with evaporated milk, sweetened condensed milk is creamy and sweet, which means you don’t have to add additional sugar to the filling.

Directions

Step 1: Combine the crust ingredients

Place the pretzels in a food processor and pulse until they’re chopped. Add the butter and sugar to the food processor bowl and pulse until combined. Set aside 1/3 cup of the pretzel mixture for the topping.

Step 2: Make the crust

Press the remaining mixture onto the bottom of a greased 9-inch springform pan. Refrigerate the crust for 30 minutes.

Editor’s Tip: Work with your fingertips and aim to make the pastry roughly even in thickness. If any holes open up, pinch the crust mix back together.

Step 3: Prepare the gelatin

Meanwhile, in a bowl, add boiling water to the gelatin. Stir for two minutes or until the powder completely dissolves. Stir in the lemon juice. Refrigerate it for 30 minutes, stirring occasionally.

Step 4: Slice the berries

Chop half of the berries. Slice the remaining strawberries and reserve them for the topping.

Editor’s Tip: Slice the strawberries right before using them. The delicate fruit deteriorates quickly once cut, so slicing them at the last moment will ensure they look and taste best on the pie.

Step 5: Whip the cream

In a large bowl, beat 1 cup of the heavy cream until stiff peaks form.

Editor’s Tip: Be careful not to overbeat the cream, which will cause it to separate. Stop as the cream passes from soft to stiff peaks, which will hold their shape (not flop or droop) when you lift the beaters.

Step 6: Make the filling

Remove the cooled gelatin mixture from the fridge. Beat the marshmallow creme, cream cheese and sweetened condensed milk into the gelatin mixture until blended. Gently fold the chopped strawberries and whipped cream into the gelatin mixture.

Editor’s Tip: Folding (as opposed to stirring), the cream into the gelatin preserves the airiness in the cream, making for a lighter filling.

Step 7: Fill the pie and chill

Pour the cream mixture into the crust. Refrigerate the pie, covered, until it’s firm, four to six hours.

Step 8: Add toppings to the pie

Beat the remaining cup of heavy cream until stiff peaks form. Spread it over the pie. Top the pie with the sliced strawberries and pretzel mixture.

DAN ROBERTS FOR TASTE OF HOME

Strawberry Pretzel Pie Variations

• Change the fruit: Swap the strawberries (or mix them) with other fresh summer berries like cherries or raspberries.
• Play with the crust: Crushed graham crackers, cookies or ground almonds would make a tasty alternative to pretzels.
• Go gluten-free: Use gluten-free pretzels to make an easy gluten-free dessert.

How to Store Strawberry Pretzel Pie

Keep strawberry pretzel pie in the refrigerator, covered tightly with storage wrap or foil. The cold, creamy pie will last up to two days in the fridge. After that, the pretzel crust will absorb some liquid and soften, and the strawberry topping may also get a bit soft.

Can you freeze strawberry pretzel pie?

You can freeze strawberry pretzel pie, but the texture of the strawberry and pretzel topping will get soggy if frozen. We suggest preparing the pie through Step 7, then wrapping it tightly in storage wrap and foil. Freeze it for up to two months. Defrost it in the refrigerator before adding the toppings.

Strawberry Pretzel Pie Tips

DAN ROBERTS FOR TASTE OF HOME

Can you use frozen strawberries in strawberry pretzel pie?

If you want to substitute frozen strawberries, defrost them first, drain the excess liquid, then prepare the recipe as written. Otherwise they will add too much liquid to the filling, and they’ll be messy on top of the pie.

Can you make strawberry pretzel pie in a different size pan?

You can often swap baking pans when making pies. An 8×8-inch square pan is equivalent in size to a 9-inch round pan. However, the springform feature is crucial to making this pie, so we don’t recommend using a standard pan.

How do you keep strawberry pretzel pie from getting watery?

To prevent watery strawberry pie, make sure that the gelatin has enough time to set in Step 3. Don’t skip the refrigeration. You also want well-beaten heavy cream in Step 5, so the texture is soft and creamy but not wet.

What can you serve with strawberry pretzel pie?

This cool, no-bake pie is best enjoyed in the summertime when strawberries are in season (of course, you can use fresh strawberries any time of year, if desired). Serve it after a no-cook dinner on a steamy day, maybe with a fruit-speckled red, white and blue salad and tacos. It’s also a great summer potluck dessert. It even packs up nicely for a picnic treat, as long as you’ve got a cooler!