This pretzel and strawberry pie is a simple pie, with simple flavors, that achieves a tremendously delicious combination. It is called pretzel and strawberry pie because it has a base made of pretzels and a topping made of strawberries, with a fresh and creamy filling.Jump to recipe
If the pretzels sound weird to you, don’t be afraid, because it actually tastes great when it’s all done. The pretzels to make this recipe have to be pretzel crackers type pretzels, the crunchy, crisp kind, not the soft bread kind. Another option to make the base is to use salted neutral flavor crackers, such as Tuc Tuc crackers, or Ritz crackers, which have a touch of salt. The result is equally good, and they withstand the humidity of the pie itself quite well.
The filling is made with cream cheese, sweet condensed milk, whipping cream and a little lemon or lime juice. There is no gelatin in the filling because it is not necessary. The key for the filling to be as firm as it should be is the lime or lemon juice itself, because it makes the mixture become a kind of custard, with more body to it.
Now the strawberries on top are made with a mixture of cornstarch and gelatin. This is important. You have to prepare the strawberries shortly before putting them on top of the pie. If we make them in advance the gelatin will harden and we will no longer be able to use them. Prepare them shortly before you need them and make sure that the pie (the base and the filling) are cold and firm when you are going to put them on top.
If you like this recipe, you have to check out our berries meringue cake or mostachon, a light, fruity dessert that is perfect for this summer!
Pretzel and strawberry pie
For the crust:
- 3 C small pretzels (crispy ones)
- 1/4 C (1.80 oz) (50 gr) brown sugar
- 1/2 C (3.95 oz) (112 gr) unsalted butter, melted
For the filling:
- 1 1/4 C (9.85 oz) (280 gr) cream cheese, at room temperature
- 1 can (13.65 oz) (387 gr) condensed milk
- 1/4 C (2 fl oz) (60 ml) natural lemon or lime juice
- 1/2 C (4 fl oz) (120 ml) whipping cream, cold
For the starwberry topping:
- 4 C fresh strawberries, rinsed and sliced
- 1/4 C (1.80 oz) (50 gr) white sugar
- 1/2 C (4 fl oz) (120 ml) water
- 1 tbsp (0.50 fl oz) (15 ml) fresh lemon or lime juice
- 3 tbsp strawberry flavored jelly
- 2 tbsp (0.90 oz) (26 gr) corn starch
For the crust:
- Preheat the oven to 356º F (180° C). Grease with a little butter a round pie pan of approximately 22 cm in diameter.
- Grind the pretzels in a blender or food processor to a fine powder and place in a large bowl.
- Add the sugar with the butter and mix with your hands or a spoon until you get a sandy dough.
- Place this dough in the pie pan and flatten with your hands or with the help of the bottom of a glass until you get a uniform surface.
- Bake at 356º F (180° C) for 10 minutes until the base is lightly browned. Once ready, remove from the oven and let it cool completely before filling.
For the filling:
- Place the cream cheese with the condensed milk in a large bowl and cream with an electric mixer or hand whisk for 2 minutes until very smooth.
- Add the lemon or lime juice and mix for 1 more minute until completely blended.
- Separately, place the chilled whipping cream in another medium bowl and whip for 3-4 minutes until stiff peaks form (make sure not to overmix)
- Using a rubber spatula, carefully add the whipping cream to the cream cheese mixture in three additions, beating after each addition until smooth and homogeneous.
- Once the filling is ready, carefully pour it into the pie pan (where the base is already) and spread it evenly over the entire surface (make sure the base is already cool).
- Refrigerate the pie for 2 hours before topping.
For the strawberry topping:
- Keep in mind that the strawberries should be prepared shortly before placing them on top of the pie, so make sure that the filling and the base are completely firm before preparing them.
- Place all the ingredients, except the fresh strawberries, in a medium saucepan and mix with a balloon whisk until smooth.
- Bring the pot to medium heat, cook, stirring constantly with a spatula for 3-4 minutes until it boils and then let it boil for 1 more minute, beating non stop. Remove the pot from the heat.
- Place the fresh strawberries in a large bowl, add the strawberry gelatin mixture on top and mix with a fork so that all the strawberries are impregnated with the gelatin mixture.
- Carefully and evenly arrange the strawberries on top of the previously cooled pie. Once the pie is ready, refrigerate for at least another 4 hours to firm it up.