Go Back
Strawberry Pretzel Pie | www.twoadorablelabs.com

Strawberry Pretzel Pie

Pretzel crunch, sweet cream cheese filling, and a double layer of strawberry topping all in one pie!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Strawberries, cream cheese, pretzels
Author: Two Adorable Labs

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