Strawberry Pretzel Pie Recipes

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STRAWBERRY PRETZEL PIE



Strawberry Pretzel Pie image

This cool no-bake strawberry pretzel pie is the perfect way to satisfy your sweet tooth this summer. Made with pantry staples and, well, as easy as pie to make, it's become one of my family's most requested warm-weather treats. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 11

4 cups miniature pretzels
6 tablespoons butter, melted
1/4 cup sugar
3/4 cup boiling water
1 package (6 ounces) strawberry gelatin
1/4 cup lemon juice
1 pound fresh strawberries, hulled, divided
2 cups heavy whipping cream, divided
1 jar (7 ounces) marshmallow creme
2/3 cup whipped cream cheese
2/3 cup sweetened condensed milk

Steps:

  • Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally., Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust., Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts : Calories 350 calories, Fat 19g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 284mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY PRETZEL PIE



Strawberry Pretzel Pie image

This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel crust, a whipped cream cheese and Cool Whip filling, and a top layer of strawberry Jell-O. In this fresher adaptation, crushed pretzels form the foundation of an easy shortbread crust, followed by a fluffy cream filling and a pile of fresh strawberries, omitting the use of gelatin. If you're making this pie in advance - especially with juicy, height-of-season berries - complete Steps 1 to 3, then cloak the filled crust with plastic wrap and chill up to 24 hours. Just before serving, toss the berries in sugar and pile them on top.

Provided by Jerrelle Guy

Categories     pies and tarts, dessert

Time 40m

Yield 8 servings

Number Of Ingredients 9

14 tablespoons/200 grams unsalted butter (1¾ sticks), softened, plus more for greasing the pan
2 cups plus 2 tablespoons/265 grams unsifted confectioners' sugar
3 cups/120 grams mini snack pretzels, finely ground
1 cup/130 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces/340 grams cream cheese
1 1/2 cups/360 milliliters very cold heavy whipping cream
1 pound/450 grams fresh strawberries, hulled and thinly sliced lengthwise

Steps:

  • Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.
  • In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners' sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
  • In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners' sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
  • Add the remaining 2 tablespoons confectioners' sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.

STRAWBERRY PRETZEL PIE



Strawberry Pretzel Pie image

A sweet and salty pretzel crust lies beneath a smooth, tangy cream cheese layer and a topping of cool strawberry gelatin and juicy strawberries. This pie is a real sensory treat that everyone will love! Top each serving with a dollop of whipped topping if you like.

Provided by IMJEN2

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h30m

Yield 16

Number Of Ingredients 9

2 cups coarsely crushed pretzels
¾ cup margarine, melted
1 tablespoon white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen sweetened strawberries (do not thaw)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
  • In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
  • Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 43.6 g, Cholesterol 15.4 mg, Fat 17.3 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.7 g, Sodium 368 mg, Sugar 34.2 g

STRAWBERRY SHORTBREAD PRETZEL PIE



Strawberry Shortbread Pretzel Pie image

Use melted marshmallows to bind this crust of crushed shortbread and pretzels; top it off with sweetened cream cheese and cooked strawberries.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Nonstick cooking spray
3 tablespoons unsalted butter
2 cups mini marshmallows
1 1/2 cups lightly crushed pretzels, plus more for garnish
1 cup crushed shortbread cookies
1 pound strawberries, quartered
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
8 ounces cream cheese, at room temperature
Toasted sliced almonds, for garnish

Steps:

  • Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment.
  • Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate.
  • Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice.
  • Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

STRAWBERRY PRETZEL PIE



Strawberry Pretzel Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h55m

Yield 12 servings

Number Of Ingredients 8

3 1/2 cups pretzels
1 stick (8 tablespoons) butter, melted
1/3 cup packed brown sugar
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 package strawberry-flavored gelatin powder
3 pints strawberries, hulled and halved
2 cups heavy cream

Steps:

  • For the pretzel crust: Preheat the oven to 350 degrees F.
  • Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.
  • For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Cook until it starts to thicken, then remove from the heat.
  • Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to cool slightly, then carefully pile the coated strawberries into the cooled pie crust. Spoon over any leftover sauce and refrigerate, uncovered, for 4 hours.
  • Pour the cream into the bowl of a mixer, and use the whisk attachment to whisk until billowy. Top the pie with a huge layer of whipped cream, spooned on with a big spoon.

FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST



Fluffy Strawberry Pie with Pretzel Crust image

A salty pretzel crust pairs with a cool and fruity filling in a no-bake refrigerator pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h30m

Yield 8

Number Of Ingredients 11

1 1/4 cups crushed pretzels
1/4 cup granulated sugar
1/2 cup butter or margarine, melted
3/4 cup boiling water
1 package (4-serving size) Jell-O™ strawberry-flavored gelatin
1 teaspoon grated lime peel
1/4 cup lime juice
1 1/2 cups whipping (heavy) cream
3/4 cup powdered sugar
2 cups strawberries, slightly crushed
Chocolate-covered strawberries, if desired

Steps:

  • In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
  • In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
  • Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
  • Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 80 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 1 g

STRAWBERRY PRETZEL DESSERT



Strawberry Pretzel Dessert image

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 12

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels

Steps:

  • In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY PRETZEL PIE



Strawberry Pretzel Pie image

Just enought sweetness and saltiness together! Does take awhile to make because it needs to be chilled, but it's worth it in the end!

Provided by Indiana Nurse

Categories     Dessert

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 9

3 cups crushed pretzels
3 teaspoons sugar
3/4 cup melted butter
1 (8 ounce) package cream cheese
1 cup sugar
1 (12 ounce) container whipped topping
1 (6 ounce) box strawberry Jell-O gelatin dessert
2 cups boiling water
2 (16 ounce) packages frozen sliced strawberries

Steps:

  • Preheat oven to 350 degrees, or 250 if using a glass pan.
  • Mix crushed pretzels with 3 tsp.
  • sugar and butter.
  • Spread into a greased 9 X 13 pan.
  • Bake for 10 minutes.
  • Cool.
  • Mix cream cheese and 1 cup sugar until smooth.
  • Fold in whipped topping.
  • Spread to edge of pretzel dish on top of pretzels.
  • Dissolve jello in water in a bowl.
  • Add strawberries.
  • Mix well.
  • Put in refrigerator until thickened.
  • Pour over cream cheese layer.
  • Refrigerate until firm and then serve.

Nutrition Facts : Calories 729.3, Fat 31.7, SaturatedFat 18.5, Cholesterol 89, Sodium 1248, Carbohydrate 103.9, Fiber 4, Sugar 46.1, Protein 11.7

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