Strawberry Pretzel Pie
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.
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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
This pie is best enjoyed the day it's made, as the pretzels become soft, and the strawberries won't look as fresh, when the leftover pie is refrigerated.
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