Strawberry Pretzel Pie
Strawberry pretzel pie is a salty, sweet no bake treat you'll love serving up all summer long. Perfect for barbecues, potlucks, and picnics, this pie features a crunchy pretzel crust and a sweet, creamy strawberry filling.
Prep Time25 minutes mins
Chill Time4 hours hrs
Total Time4 hours hrs 25 minutes mins
Course: Brunch, Dessert
Cuisine: American
Servings: 8 slices
Calories: 631kcal
- For the crust:
- - 2.5 cups mini pretzels plus more for garnish if desired
- - ¼ cup butter melted
- - 2 tablespoons brown sugar
- For the pie:
- - 1 package strawberry jello
- - 1 cup boiling water
- - 2 cups cream cheese softened to room temperature
- - 1 can sweetened condensed milk
- - 1 lemon juiced
- - 3 cups whipped topping divided
- - 2 cups sliced strawberries divided
Start by whisking together the strawberry jello and boiling water until all the crystals are dissolved, place into fridge for at least 20 minutes to cool
Add pretzels to a food processor and pulse until just crumbs remain; add the butter and sugar and process until mixture resembles wet sand
Press pretzel mixture evenly into a 9 inch springform pan, place into fridge while you prepare the filling
In a large bowl, beat the cream cheese and sweetened condensed milk until smooth and fluffy, about 2-3 minutes, add in the strawberry jello mixture and lemon juice and beat until smooth
Fold in 2 cups of whipped topping, stopping mixing as soon as it is evenly incorporated
Fold in 1 cup of strawberries, then spread mixture evenly over top of the pretzel crust
Place strawberry pie into fridge for at least 4-5 hours to firm up, then spread the remaining one cup of whipped topping over the pie and top with remaining strawberries and pretzels if using
- For a firmer filling you could use half the amount of water when preparing the JELLO.
- Make sure to cream the cream cheese and condensed milk together really well so the filling is smooth and not lumpy.
- Don't let the JELLO completely set in the fridge, otherwise you won't be able to smoothly incorporate it into the mix. The longest you should refrigerate it for is 30-40 minutes.
- Not a fan of strawberry? Substitute out raspberry JELLO and raspberries.
Calories: 631kcal | Carbohydrates: 72g | Protein: 12g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 669mg | Potassium: 405mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1097IU | Vitamin C: 23mg | Calcium: 234mg | Iron: 2mg