Strawberry Pretzel Pie

This past Sunday, I shared that we went over to my parent’s for dinner. My mom made a strawberry pie for dessert and so many of you were asking for the recipe! Lots of you mentioned that we should try making it with a pretzel crust, so that is what we are doing today. This is the perfect treat for summer- and would be so yummy for the Fourth of July this weekend!

The salty pretzel crust is a perfect balance to the sweet strawberries- it’s a match made in heaven and everyone will ask for seconds!

Strawberry Pretzel Pie

Ingredients

Pretzel Pie Crust

• 3 cups small pretzels
• 4 tablespoons brown sugar
• ½ cup unsalted butter melted

Cheesecake Layer Pie Filling

• 8 ounces cream cheese softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ¼ cup sugar
• ½ cup heavy cream

Strawberry Layer Pie Filling

• 4 cups fresh strawberries washed and cut
• ¼ cup sugar
• ½ cup water
• 1 tablespoon lemon juice
• 3 tablespoons strawberry gelatin mix measured straight from box
• 2 tablespoons corn starch

Directions

1. Preheat oven to 350°F.

Pretzel Pie Crust

1. Place all piecrust ingredients into a food processor and process until the ingredients resemble the texture of wet sand.
2. Press crust mixture into the bottom and of the sides of a greased 9″ pie pan.
3. Bake for 10 minutes. Allow to cool completely prior to filling.

Cheesecake Filling

1. To make filling, in a large bowl using an electric mixer, combine cream cheese, lemon juice, lemon zest and sugar until light and fluffy.
2. In a medium bowl, beat heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture just until combined, then spread into prepared pie crust. Chill in refrigerator for 2 hours.

Strawberry Layer

1. In a medium saucepan, combine sugar, water, lemon juice, dry strawberry gelatin and cornstarch. Bring to boil over medium heat and let bubble for 1 minute. Remove from heat.
2. Place cleaned and cut strawberries in a bowl, and pour strawberry glaze mixture over strawberries. Toss to coat strawberries in glaze. Spoon strawberry mixture onto cheesecake mixture. Refrigerate for at least 4 hours prior to serving.

I hope you guys enjoy this recipe! We will probably make this again for the Fourth of July this weekend and add some blueberries on top! Do you have plans for this holiday weekend? We will just be here at the house, but I am hoping we can have my family over for a cookout! As always, thank you for reading! -A