Strawberry Cream Cheese Pretzel Pie
The most delicious salty, sweet, crunchy and creamy dessert, with a buttery pretzel crust, no bake cream cheese filling, strawberry compote, whipped cream and fresh strawberries.
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Equipment
- 9-inch Round Tart Pan with Removable Bottom (or a deep-dish pie pan)
- Saucepan
- Electric Mixer (Stand or Hand-Held)
Ingredients
Pretzel Crust
- 1 cup (4 oz) crushed honey 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
Cream Cheese Filling
- 1 lb cream cheese, softened for 2 hours
- ¾ cup powdered sugar
- 1 tsp vanilla bean paste
- 2 tbsp full fat sour cream
- ½ cup cold heavy whipping cream
Strawberry Compote
- 1 lb fresh strawberries, divided
- ¼ cup granulated sugar
Whipped Cream
- 1 cup cold heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
Pretzel Crust
- Preheat the oven to 325 F, and position a rack in the center of the oven.
- In a bowl, combine the crushed graham crackers, pretzels, brown sugar and salt. Drizzle with the melted butter, and stir until moistened and crumbly. Press the crumbs evenly and firmly against the bottom and up the sides of your tart or pie pan.
- Bake the crust for about 10-12 minutes, just until it smells toasty. 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.
Strawberry Compote
- Wash and hull the strawberries, then reserve 1/4 lb for decorating the pie later. Roughly chop 3/4 lb of strawberries.
- In a saucepan, combine the chopped strawberries with the sugar. Bring to a boil over medium heat. Continue to cook the strawberries to let the excess water boil away, stirring frequently.
- When the strawberries start to get a little thicker and more syrupy, reduce the heat to medium low, and stir more frequently so they don't scorch. Reduce the strawberries to 1 cup. It might take about 20-30 minutes to reduce the strawberries.
- Refrigerate the strawberry compote until completely chilled. You can make the compote up to 2 days in advance, keeping it covered and refrigerated until needed.
- Once chilled, spread the strawberry compote over the cream cheese filling. Slice the remaining strawberries, and arrange them over the top.
Whipped Cream
- With an electric mixer, whip the cold heavy whipping cream with the powdered sugar and vanilla until thick, fluffy peaks form that hold their shape.
- Decorate the edge of the pie with the whipped cream. You can use two spoons to cut whipped cream quenelles (as pictured) or fill a piping bag, fit it with tip 1M, and pipe swirls around the pie.
- Serve the pie immediately.
Notes
You can make the strawberry compote in advance, but for everything else, you should make and assemble the pie the same day it's going to be served.
Store leftover pie, loosely covered, in the refrigerator for up to 2 days.
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