Who remembers the traditional strawberry pretzel pie? I'm talking a casserole dish full of buttery pretzel crust, the OG strawberry Jell-O, and topped with a thick layer of Cool Whip? This was a classic in my house, and this is one recipe where the classic is still so delicious. I'll whip up that jello any day. However, I also believe that everything can be tested upon and so I did a little experimenting to try and create a more upscale version of this time-honored summer dessert. My Strawberry Pretzel Pie uses a homemade cream filling and macerated strawberry topping to elevate the flavors, and I've got to say, this pie went just as quickly. Not to mention, I made versions using dairy-free and gluten-free items to help ensure everyone can try this yummy treat!
Ingredients
- 4 cups Pretzels (we used glutino’s gluten free for our GF friends!)
- 2 tablespoons Maple Syrup
- 1 Stick (1/2 cup) Butter (can use ghee or avocado oil butter for DF)
- 1/2 cup Strawberry Preserves or Jam
- 12 oz. Cream Cheese (can use your fav dairy-free version if needed)
- 1 cup Heavy Cream or Soy Milk
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2 cups Sliced strawberries, the thinner the better
- 1 tablespoon Lemon Zest
- 1-2 tablespoons Sugar
Preparation
For this recipe, make sure you have either a pie dish or an 8x8 casserole dish. You can make this pie one of two ways: refrigerated and creamy or frozen like ice cream; if you choose to make a frozen pie, build that into your overall timeline. You will also need a standing mixer or hand mixer to make the cream filling.
Instructions
How to Do It:
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Preheat the oven to 350 degrees
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In a food processor, crush the pretzels until there is only a few chunks left. Then add the melted stick of butter and maple syrup. Pulse until the mixture is moist and well combined.
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Grease a pie pan and then pour the crust into the pan. Bake for 8 minutes.
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While the crust is baking, prepare the filling. Start by beating together the cream cheese and powdered sugar on high for about 2 minutes, until smooth and creamy.
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Add the cream 1/4 cup at a time (we ended up stopping after 1/2 cup when using soy milk to keep it from getting too runny). Then add the vanilla.
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Once combined, use a spatula to stir the strawberry jam until it’s swirled into the cream.
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Spoon the cream into the crust and chill for 3-4 hours. You can also freeze for a frozen pie.
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Before serving, macerate the strawberries by putting the sugar and lemon zest on top, stirring, and letting them sit for 10-15 minutes. Top the pie with the strawberries and enjoy!
