Strawberry Shortbread Pretzel Pie Recipes

STRAWBERRY PRETZEL PIE

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.

STRAWBERRY PRETZEL PIE

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.

STRAWBERRY PRETZEL PIE

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.

PRETZEL SHORTBREAD

Steps:

• Process the pretzels in a food processor until finely ground and the consistency of flour. Measure 1/2 cup of the ground pretzels into a bowl (discard any remaining ground pretzels). Whisk in the flour, cornstarch, confectioner' sugar and fine salt.
• Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 2 minutes. Add half of the flour mixture and mix on low just to combine, about 20 seconds. Add the remaining flour mixture and mix on low until it comes together to form a dough.
• Turn the dough out onto a 14-inch piece of parchment and form into a ball. Place the parchment in a 9-by-13-inch jelly roll pan or baking sheet and press the dough into an even rectangle the size of the pan using the bottom of a measuring cup. Cut the dough in half horizontally, then cut in half vertically to make 4 quarters. Cut each quarter into 10 slices to make 40 narrow rectangles (the ends might be less than perfect, but that's ok). Freeze for 20 minutes.
• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Add the baking soda to 1/2 cup warm water and mix well.
• Brush the dough evenly with the baking soda mixture and then with the beaten egg. Sprinkle with the pretzel salt.
• Bake, rotating the pan halfway through, until the shortbread is deep brown and cooked through, 45 to 55 minutes. Let stand for 5 minutes in the pan, then carefully lift the shortbread onto a cutting board. Using the previous cuts as a guide, carefully cut into bars. Let cool completely, about 25 minutes.
• Melt the chocolate chips and coconut oil in a double boiler over low heat. Transfer to a small bowl. Dip the lower third of each cookie in the chocolate and place on a clean piece of parchment. Refrigerate for 10 minutes to allow the chocolate to harden. Store the cookies in an airtight container for up to 5 days.

STRAWBERRY SHORTBREAD PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. , Transfer to a small bowl. Chill until partially set. Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set.

FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST

Steps:

• Pre-heat oven to 375.
• Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
• Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
• Remove from oven and cool completely.
• While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
• (I use a whisk and stir constantly) Remove the glaze from heat.
• Add the butter and stir into the glaze until melted.
• Cool the glaze.
• While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
• When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.

STRAWBERRY SHORTBREAD PIE

Steps:

• Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cold water; stir. Beat cream cheese in large bowl with wire whisk until creamy. Gradually add gelatin, beating until well blended. Place bowl of gelatin into larger bowl of ice and water. Let stand 5 minutes or until thickened (consistency of unbeaten egg whites), stirring occasionally.
• Add whipped topping; beat with wire whisk until well blended. Stir in strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
• Spoon into crust. Refrigerate 3 hours or until firm. Garnish with additional whipped topping and strawberry halves just before serving, if desired.

FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST

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.

FRESH STRAWBERRY PIE

Steps:

• Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
• Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
• Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
• Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.