The classic strawberry pretzel pie. A pretzel crust, layered with a vanilla cream cheese filling and then topped with a strawberry jello topping.
There are a few steps to making this pie, but it is so worth it! The salty sweet combination of the pretzel crust with the sweet vanilla filling and strawberry topping is so good together in this pie, and the perfect way to use up any abundance of strawberries you may have!
Strawberry Pretzel Pie
Print RecipeIngredients
- PRETZEL CRUST:
- 1/2 cup unsalted butter, melted
- 2-1/4 cups finely crushed pretzels (not the whole pretzels - this is amount of pretzel crumbs needed for the pie)
- 1/4 cups light brown sugar
- VANILLA CREAM CHEESE FILLING:
- 1 (8-ounce block) full fat cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (I used Rodelle Bakers Extract)
- 1 teaspoon strawberry extract
- 1/2 teaspoon lime juice
- 1/4 teaspoon salt
- 1 cup Cool Whip
- STRAWBERRY JELLO TOPPING
- 1/2 cup water
- 1/3 cup white sugar
- 1-1/2 tablespoons cornstarch
- 1 (3.4 ounce box) strawberry jello
- 2 cups chopped, fresh strawberries
Instructions
PIE CRUST: Preheat oven to 350-degrees and spray a pie dish with baking spray and set aside.
In a large bowl mix together the melted butter, pretzel crumbs and brown sugar. Dump into prepared pie dish and press into an even layer along the bottom and sides of the pie dish.
Bake in 350-degree oven for 10-minutes. Remove from oven and allow to cool on the counter while you prep the filling and topping.
VANILLA CREAM CHEESE FILLING: Mix together the cream cheese and sugar until smooth and fully incorporated. Add the vanilla and strawberry extracts, lime juice and salt to the mixture. Mix until smooth. Remove the bowl from the mixer and gently fold in the Cool Whip. Set aside.
STRAWBERRY JELLO TOPPING: On the stovetop in a medium sized pot, on medium heat, bring the water to a boil. Once water is boiling, whisk in the sugar and cornstarch. Once mixed in, whisk in the box of jello. Stir only until just dissolved and remove from stove. Allow the jello mixture to cool as you assemble the pie, but do not let it congeal or set.
Add the cream cheese mixture in an even layer on the pretzel crust. Add the chopped strawberries on top, but be sure not to allow any extra liquid to go on the pie. Pour the cooled jello mixture over the strawberries, covering the top of the pie. Loosely cover with plastic wrap and refrigerate for at least four hours before serving.
Notes
Best if eaten between 1-2 days. Store leftovers loosely with plastic wrap in the refrigerator.
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