Strawberry Pretzel Pie
The most delicious strawberry pie, made with a buttery graham cracker pretzel crust and fresh strawberry filling.
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Equipment
- Blender
- Food Processor
Ingredients
Crust
- 1 ½ cups finely crushed graham crackers
- ½ cup finely crushed pretzels
- ¼ cup almond flour, optional
- 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
Strawberry Filling
- 2 lbs fresh strawberries
- ⅔ cup granulated sugar
- ¼ cup good-quality strawberry jam or preserves
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 1 envelope (1/4 oz) unflavored powdered gelatin
Whipped Cream
- 1 cup cold heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
Crust
- Preheat the oven to 325 F, and lightly grease a deep-dish pie pan with non-stick baking spray.
- In a bowl, combine the crushed graham crackers, pretzels, almond flour, brown sugar and salt. Add the melted butter and stir until evenly moistened.
- Dump the crumbs into the pie pan, and firmly press them against the bottom and up the sides of the pan.
- Bake the crust for 10 minutes, then set aside to cool slightly.
Strawberry Filling
- Wash and hull the strawberries, then dry them on a paper towel.
- Cut 1 1/2 pounds of the strawberries in half (or quarters, if they're big), and arrange them in the baked crust.
- Take the remaining 1/2 pound strawberries and blend them into a liquid in either a blender or a food processor.
- In a saucepan, combine the pureed strawberries with the sugar, jam, lemon juice, vanilla and butter. Bring to a boil and whisk until the sugar is dissolved. Remove from the heat and whisk in the powdered gelatin until smooth.Pour the mixture back into the blender (or use an immersion blender), to blend for a few seconds until smooth, and there are no chunks of fruit or jam, or lumps of undissolved gelatin.
- Immediately pour the hot liquid over the fresh strawberries in the pie pan, letting it glaze over all the berries and settle down into all the gaps.
- Refrigerate the pie for 3-4 hours until chilled and set.
Whipped Cream
- To make the whipped cream, use an electric mixer (or a whisk, if you're strong), and whip the cold heavy whipping cream and vanilla until thick. Add the powdered sugar and whip until soft peaks form that hold their shape.
- Serve slices of the pie with the whipped cream.
Notes
Cover the leftover pie loosely with plastic wrap and refrigerate for up to 2 days.
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