Strawberry Pretzel Pie

1. Stage

Preheat the oven to 350°F

2. Stage

Make the pretzel crust: In a medium mixing bowl, combine the pretzel crumbs, sugar, and melted butter. Use a spoon to mix until thoroughly combined—it should look like wet sand and clump when you squeeze it between your fingers.

3. Stage

Press the crust into pie dish: Pour the crumb mixture into a 9-inch pie dish and spread it into an even layer. Use a small measuring cup or flat-bottomed drinking glass to press the crumbs tightly into the bottom of the pan and up along the sides.

4. Stage

Bake and cool the crust: Bake the crust for 18 to 20 minutes, until it has darkened slightly, and smells toasted. Transfer the pie dish to a cooling rack and let the crust cool completely.

5. Stage

Make the strawberry filling: In a medium saucepan, add 2 cups of the quartered strawberries and 4 tablespoons of sugar. Using a potato masher, mash the strawberries against the bottom of the pan to release their juices. Add the cornstarch, 1 tablespoon of lemon juice, plus the water, salt, and orange zest. Cook the mixture over medium heat, using a spoon to continue to break apart the strawberries against the side of the pan, until it comes to a boil. Taste and season with more sugar or lemon juice, if needed (careful, it will be hot). Continue to cook, stirring regularly, for 3 to 4 minutes until the liquid has thickened slightly.  Remove from the heat and let the strawberry filling cool for 5 minutes, then carefully fold in the remaining sliced strawberries.

6. Stage

Assemble the pie: Pour the strawberry filling into the cooled pie crust and use a spatula to spread it in an even layer.  Let the filling cool completely, then cover with plastic and chill in the fridge until set, about 2 hours.

7. Stage

Make the whipped cream cheese topping: In a stand mixer fitted with the whisk attachment, combine the cream cheese and powdered sugar. Whip on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula.  Turn the mixer speed to low and slowly stream in the heavy cream, followed by the vanilla and salt. Whip until the mixture thickens and forms stiff peaks (it stands on its own when you remove the whisk).

8. Stage

Top the pie: When ready to serve, spoon the whipped topping into the center of the pie. Use a spoon or small spatula to spread and swirl the topping evenly over the pie, leaving a 1-inch border around the edge (so you can see some of the strawberry filling).  Sprinkle crushed pretzels over the whipped cream cheese topping.

9. Stage

Serve: Slice and serve immediately.  This pie is best served immediately after assembling, though it will hold covered in the fridge for up to 1 day—after that the crust will get a bit soggy. Did you love this recipe? Give us some stars below!