Strawberry Pretzel Pie
This Strawberry Pretzel Pie combines a buttery salty pretzel crust, a creamy cheesecake filling, and a glossy fresh strawberry topping for the ultimate sweet-and-salty summer dessert. Perfect for parties, potlucks, and make-ahead entertaining.
Servings: 12 slices
Calories: 410kcal
Cost: 12
Equipment
- 9-inch pie dish or 9x13 baking dish
- mixing bowls
- electric mixer
- Rolling Pin
- zip-lock bag
- offset spatula
- measuring cups and spoons
Ingredients
- 200 g salted pretzel twists
- 170 g unsalted butter, melted
- 3 tbsp granulated sugar
- 450 g full-fat block cream cheese, softened
- 100 g powdered sugar
- 1 tsp pure vanilla extract
- 240 ml whipped topping or freshly whipped heavy cream
- 85 g strawberry-flavored gelatin
- 240 ml boiling water
- 180 ml cold water
- 500 g fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a standard 9x13 inch baking dish or a deep 9-inch pie dish.
- Place the salted pretzels in a zip-lock bag and crush them into coarse crumbs using a rolling pin. Leave some texture rather than crushing into powder.
- Mix the crushed pretzels with melted butter and granulated sugar until evenly coated.
- Press the pretzel mixture firmly into the prepared dish using the back of a measuring cup. Bake for 10 minutes until lightly golden, then cool completely.
- In a large bowl, beat the softened cream cheese until completely smooth and lump-free.
- Add powdered sugar and vanilla extract, then beat again until silky and fully combined.
- Fold the whipped topping or whipped heavy cream gently into the cream cheese mixture using slow folding motions.
- Spread the cream cheese filling over the cooled pretzel crust, sealing completely to the edges. Refrigerate for at least 1 hour until firm.
- Dissolve the strawberry gelatin in boiling water, stirring for 2 minutes until fully dissolved.
- Stir in the cold water and let the gelatin mixture cool completely to room temperature.
- Hull and slice the fresh strawberries, then pat them dry gently with paper towels.
- Stir the sliced strawberries into the cooled gelatin mixture and pour gently over the chilled cream cheese layer.
- Cover loosely and refrigerate for at least 4 hours or overnight until the topping is fully set.
- Slice using a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled.
Notes
Seal the cream cheese layer completely to the edges to prevent the jello from softening the crust. Cool the jello mixture fully before pouring over the filling. Refrigerate overnight for the cleanest slices and best flavor. For extra clean cuts, freeze the pie for 20 minutes before slicing.