1 1/4C (9.85 oz) (280 gr)cream cheese, at room temperature
1can (13.65 oz) (387 gr)condensed milk
1/4C (2 fl oz) (60 ml)natural lemon or lime juice
1/2C (4 fl oz) (120 ml)whipping cream, cold
For the starwberry topping:
4Cfresh strawberries, rinsed and sliced
1/4C (1.80 oz) (50 gr)white sugar
1/2C (4 fl oz) (120 ml)water
1tbsp (0.50 fl oz) (15 ml)fresh lemon or lime juice
3tbspstrawberry flavored jelly
2tbsp (0.90 oz) (26 gr)corn starch
Instructions
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.