Strawberry pretzel pie is the most delicious salty, sweet, crunchy and creamy dessert, with a buttery pretzel crust, no bake cream cheese filling, and fresh strawberries. This strawberry pie tastes just like strawberry pretzel salad, and is the perfect dessert for a warm summer day.
You might also love these recipes for layered strawberry pudding, strawberry chamomile cake, and no churn strawberry swirl vanilla malt ice cream.
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Why You’ll Love This Pie
Salty Sweet Crunchy Creamy. I took inspiration for my strawberry pretzel pie from the classic layered dessert known as strawberry pretzel salad. I LOVED that dessert when I was a kid, with its salty sweet flavors, crunchy pretzel crust, and layers of fluffy whipped cream cheese and sweet strawberry jello. My strawberry pretzel pie combines all the salty-sweet-crunchy-creamy goodness of that recipe into a more grown up pie (sans jello and cool-whip) that my husband said was “the BEST strawberry pie I’ve EVER eaten”!
Easy to Make and Almost No Bake. The pretzel crust comes together quickly and bakes in a few minutes. Then you simply need to fill the crust with no bake cream cheese filling, fresh strawberry compote, and whipped cream.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Graham Crackers + Pretzels. For the base of the crust, I used a blend of crushed graham crackers and pretzels for great texture and a combination of sweet, salty nutty flavors.
- Sugar. You’ll need light brown sugar for the crust, and powdered sugar for the filling.
- Salt. A little extra coarse Kosher salt balances the sweetness and brings out more flavor in the crust.
- Butter. Unsalted melted butter binds the crust together and adds buttery flavor.
- Cream Cheese. You’ll need bricks or blocks or cream cheese, not a tub of whipped cream cheese.
- Vanilla Extract.
- Sour Cream + Heavy Whipping Cream. Smooths out the filling, adding richness and lightness.
- Strawberries. Use the best, freshest strawberries you can find.
- Strawberry Jam. The jam gives the strawberries a glossy finish before piling them on top of the pie.
Instructions
Pretzel Crust
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray the bottom and sides of a 9-inch round tart pan with a removable bottom with non-stick baking spray.
- In a bowl, combine the crushed graham crackers, crushed pretzels, brown sugar and salt. Drizzle with the melted butter, and stir until moistened and crumbly. Set aside 2 tbsp of the crumble mixture for later.
- Press the remaining crumbs evenly and firmly against the bottom and up the sides of your tart pan.
- Bake the crust for about 10-12 minutes, just until toasty and fragrant. Let cool completely.
Cream Cheese Filling
- Use an electric mixer (stand or hand held) to beat the cream cheese, powdered sugar and vanilla until smooth with no lumps. Beat in the sour cream, then beat in the cold heavy whipping cream until smooth and thick.
- Spread the cream cheese filling into the cooled crust. Refrigerate for about 1 1/2 – 2 hours.
Strawberries
- Only add the strawberries on top when you’re ready to serve your pie.
- Wash and dry the strawberries, and cut off the leafy tops. Cut smaller strawberries in halves or quarters; larger strawberries can be sliced.
- Toss the strawberries with the jam to make them glossy; if needed you can slightly warm the jam first to thin it out.
- Pile the strawberries on top of the cream cheese filling.
- Decorate with the reserved 2 tbsp crumble and the whole pretzels.
- Remove the sides of the pan, transfer the pie on the metal base to a serving plate, and serve immediately.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
You can use any type of hard pretzels (such as sticks, twists, or snaps). I like the look of the mini twists on top.
No, frozen strawberries will be soft and mushy. You need vibrant, fresh strawberries.
This is one of those pies that’s best made and eaten in the same day. You can cover the leftover pie with plastic wrap and refrigerate it for up to 2 days, but the crust will soften, and the strawberries will no longer look fresh.
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Strawberry Pretzel Pie
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9-inch Round Tart Pan with Removable Bottom (or a deep-dish pie pan)
- Electric Mixer (Stand or Hand-Held)
Ingredients
Pretzel Crust
- 1 cup (4 oz) crushed cinnamon graham crackers
- 1 cup (4 oz) crushed pretzels
- ¼ cup light brown sugar, lightly packed
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
- whole mini twist pretzels, for decorating
Cream Cheese Filling
- 1 lb cream cheese, softened at room temperature for 2 hours
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp sour cream
- ½ cup cold heavy whipping cream
Strawberries
- 1 lb fresh strawberries
- 1 tbsp seedless strawberry jam or jelly
Instructions
Pretzel Crust
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray the bottom and sides of a 9-inch round tart pan with a removable bottom with non-stick baking spray.
- In a bowl, combine the crushed graham crackers, crushed pretzels, brown sugar and salt. Drizzle with the melted butter, and stir until moistened and crumbly. Set aside 2 tbsp of the crumble mixture for later.
- Press the remaining crumbs evenly and firmly against the bottom and up the sides of your tart pan.
- Bake the crust for about 10-12 minutes, just until toasty and fragrant. Let cool completely.
Cream Cheese Filling
- Use an electric mixer (stand or hand held) to beat the cream cheese, powdered sugar and vanilla until smooth with no lumps. Beat in the sour cream, then beat in the cold heavy whipping cream until smooth and thick.
- Spread the cream cheese filling into the cooled crust. Refrigerate for about 1 1/2 – 2 hours.
Strawberries
- Only add the strawberries on top when you're ready to serve your pie.
- Wash and dry the strawberries, and cut off the leafy tops. Cut smaller strawberries in halves or quarters; larger strawberries can be sliced.
- Toss the strawberries with the jam to make them glossy; if needed you can slightly warm the jam first to thin it out.
- Pile the strawberries on top of the cream cheese filling.
- Decorate with the reserved 2 tbsp crumble and the whole pretzels.
- Remove the sides of the pan, transfer the pie on the metal base to a serving plate, and serve immediately.
Notes
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