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Strawberry Pretzel Pie – Making this absolutely beautiful pie is easier than you think. It comes together in very little time with very little effort. The pretzel crust is crunchy and slightly salty, the middle layer is creamy and zesty, and the top layer is bursting with strawberry flavor! The Jell-O glaze makes the strawberries look fresh while imparting tangy goodness!
Why You’ll Love This Strawberry Pie with Pretzel Crust
- No oven needed. It’s a perfect dessert for warm days when you want something sweet without turning on the heat.
- Full of flavor. Every bite brings a mix of sweet, salty, creamy, and crunchy—so satisfying!
- Easy to switch up. You can change the flavors with different fruits or toppings to make it your own.
- Feeds a crowd. Made in a big casserole dish, it’s great for sharing at potlucks, BBQs, or family gatherings.
Ingredients for Strawberry Pretzel Pie
- Small pretzels
- Brown sugar
- Unsalted butter
- Cream cheese
- Lemon juice and zest
- Vanilla extract
- Granulated sugar
- Heavy cream
- Strawberries
- Strawberry gelatin mix
- Cornstarch
How to Make Strawberry Pretzel Pie
1. To make the crust: preheat the oven to 350 F. Place the pretzels, brown sugar, and melted unsalted butter in a food processor and pulse until well combined and sand-like. Press into the bottom and sides of the pie dish, and bake for 10 minutes. Set aside to cool down.
2. To make the cheesecake layer: with a hand-held or stand mixer, combine the softened cream cheese, lemon juice, lemon zest, sugar, and vanilla extract until smooth and fluffy.
3. In a second bowl, whisk the heavy cream until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until well combined.
4. Spoon and spread this creamy layer into the baked crust and refrigerate for at least 2 hours.
5. To make the strawberry topping: heat the water, sugar, lemon juice, gelatin mix, and cornstarch in a small saucepan until it starts to boil, stirring constantly. Let the mixture boil for one minute and turn off the heat.
6. Add the gelatin glaze to a bowl with the sliced strawberries and stir to coat well.
7. Spoon the glazed strawberries over the cheesecake layer and refrigerate for 4 hours until set.
Can I Freeze Strawberry Pretzel Pie?
Yes, you can! Cover the pie with two layers of plastic wrap and freeze for up to a month. You can either serve it frozen, or let it thaw in the refrigerator overnight as well. You can also freeze the pie for a few hours to help the glazed strawberries and cheesecake layer set.
How to Store Strawberry Pretzel Pie Recipe?
Your leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Can I Use Strawberry Pie Filling Instead of the Glazed Strawberries?
Yes, you can, but the mouthfeel will be slightly different. These glazed strawberries are fresh and juicy, while the canned pie filling is cooked and the texture will not be the same. You can use it in a pinch if you don’t have fresh strawberries though!
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Strawberry Pretzel Pie Recipe
Making this absolutely beautiful pie is easier than you think. It comes together in very little time with very little effort. The pretzel crust is crunchy and slightly salty, the middle layer is creamy and zesty, and the top layer is bursting with strawberry flavor!
Ingredients
For the crust:
- 3 cups small pretzels
- ¼ cup packed brown sugar
- 1 stick (½ cup) unsalted butter
For the cheesecake layer:
- 8 oz cream cheese, softened to room temperature
- Juice from one lemon
- Zest from one lemon
- 5 tbsp granulated sugar
- ½ tsp vanilla extract
- ½ cup heavy whipping cream
For the glazed strawberries:
- 4 cups sliced strawberries
- ½ cup water
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 3 tbsp strawberry gelatin mixture
- 2 tbsp cornstarch
Instructions
- To make the crust: preheat the oven to 350 F. Place the pretzels, brown sugar, and melted unsalted butter in a food processor and pulse until well combined and sand-like. Press into the bottom and sides of the pie dish, and bake for 10 minutes. Set aside to cool down.
- To make the cheesecake layer: with a hand-held or stand mixer, combine the softened cream cheese, lemon juice, lemon zest, sugar, and vanilla extract until smooth and fluffy.
- In a second bowl, whisk the heavy cream until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon and spread this creamy layer into the baked crust and refrigerate for at least 2 hours.
- To make the strawberry topping: heat the water, sugar, lemon juice, gelatin mix, and cornstarch in a small saucepan until it starts to boil, stirring constantly. Let the mixture boil for one minute and turn off the heat.
- Add the gelatin glaze to a bowl with the sliced strawberries and stir to coat well.
- Spoon the glazed strawberries over the cheesecake layer and refrigerate for 4 hours until set.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 361mgFiber: 2gSugar: 24gProtein: 6g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.