Strawberry Pretzel Pie
This recipe is a re-post from last year’s July 4th party and when we were fighting the Japanese Beetles! Things have not changed as we are still fighting them! But on a positive note, they aren’t as bad as last year. I reduced the number of plants they loved by replacing them with boxwoods so they only have 3 rose bushes to feed on. Every day I’m going out with a bowl of Dawn dish soap and cutters to catch what I can! I’m winning :-). I wanted to include this pretzel pie in my desserts roundup today because it is THAT GOOD! You guys have to try it and leave me a review on how you liked it. I would really appreciate it 🙂
Happy Wednesday everyone! I made this Strawberry Pretzel Pie for our July 4th party and it was a sweet addition to the salty hand cut fries, wings, and burgers I made on the grill. If you have been reading this blog for a while, you know I love my salty and sweet combos :-). Filled with a pretzel crunch, sweet cream cheese filling, and some Jammie strawberries, this dessert was delicious. The weather was in the 90s with not a cloud in the sky! The morning started off a bit rough with a cloud of Japanese Beetles over the yard which we quickly got under control with rounds of Seven, Bags, and Dawn Dish soap from Lowes! By the time everyone arrived, we could sit outside peacefully and enjoy the weather.
I first found this Strawberry Pretzel Dessert Tart recipe on Butternut Bakery and the photos looked incredible but I changed up the measurements and reduced the number of steps involved in making this dessert. Oh and I changed the name because I used a pie dish from Pioneer Woman instead of a regular 9 x 13 pan. It is now heavier on the butter, sugar, and jam with loads of flavor. I always add more vanilla than a recipe calls for. If it says 1/2 a teaspoon, you know I will be adding 1 teaspoon or more. A word of caution…this recipe is very sweet. I chose not to add sugar to my sliced strawberries which the recipe calls for. If you want to cut back on the sugar measurements, I don’t think it would hurt this recipe except to make it taste a bit tart 🙂
Maggie wants a piece of pie!
This is the look I get when I tell her no 🙁
I hope your 4th was fantastic and you got to celebrate just the way you wanted! We sure did! Jake And Maggie enjoyed their doggie pool from Amazon, wore their new Stars and Stripes bandanas, played ball, and fell asleep that night on fresh clean beds.
I don’t have many strawberry desserts on the blog for humans but I sure do have some for our fur friends. Want to try a healthy treat for your pup, check out my previous posts here:
For more pet and blog posts products, check out the items below for purchase from Amazon.
Strawberry Pretzel Pie
Pretzel crunch, sweet cream cheese filling, and a double layer of strawberry topping all in one pie!
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Ingredients
Pretzel Pie Crust
- 1/2 cup pretzels I used pretzel sticks
- 3/4 cup all purpose flour
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 8 tbsp unsalted butter, cold and cubed
- 2 tbsp butter flavored shortening
- 1 large egg
Pretzel Crunch
- 1 cup pretzels, crushed
- 3 tbsp unsalted butter
- 2 tbsp light brown sugar
- 1 tbsp granulated sugar
- 2 tbsp all purpose flour
Cream Cheese Filling
- 8 oz full fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
Strawberry Topping
- 1 cup strawberries, cleaned and sliced
- 1 tbsp granulated sugar
- 1 18 oz strawberry jam
Instructions
Pretzel Crust
- Break pretzels up into pieces
- Add flour, sugar, salt, butter, and egg
- Mix together and chill
Pretzel Topping
- Combine all ingredients in a bowl and spread on a baking sheet
- Bake for 15 minutes at 300 degrees
- Transfer to bowl to chill while you make your fillings
- Take pretzel crust out of refrigetor and combine topping and crust together when you are ready to assemble the pie
Cream Cheese Filling
- Combine with mixer the cream cheese and sugar together
- Add heavy cream and vanilla
- Whip on medium to high speed about 3-5 minutes until cream becomes light and fluffy
Put Strawberry Pie together
- Layer bottom of pie pan with pie crust mixture and flatten down with spoon. Save enough for the top of the pie
- Layer with cream cheese filling
- Add a layer of strawberry jam. If the jam is to thick and not the way you like it, you can add 2 teaspoons of water and mix in a bowl before adding to the pie
- Add a layer of strawberries
- Add your pie crumble
- Chill until ready to serve
Notes
You can make the pie crust/crumble the night before and let chill in refrigerator. If you plan to serve the next day, wait to add the crumble as it might get soggy.
The pie will keep in an air tight container in the refrigerator for up to 5 days.
You can also freeze the pie. Place in the freezer, uncovered, for up to 1 hour too firm up.
Then wrap in plastic wrap and then foil.
It will keep up to 2 months.
Add other berries to the top for an extra pop of color
I love hearing from all of you and do my best to respond to each and every one of you. I always enjoy your comments, feedback, and suggestions so keep them coming! If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs.
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I like the idea of making in a pie shape instead of the 9 x 13 pan recipe that I have. I will have 2 try this out ????
I do as well. It’s a fun change in a pretty pie pan like using Pioneer Woman’s pie dish from Walmart. Let me know if you try this recipe and don’t forget to rate it on the blog’s recipe card if you have time.