Strawberry Pretzel Pie

strawberry pretzel pie

Yes, it tastes as good as it looks.  I’m a big fan of the sweet-and-salty combo, and this Strawberry Pretzel Pie is a divine example.  The pretzel pie crust gives it that salty flavor that accentuates the sweetness of the strawberries.  The freezing process takes a while, but it’s great to make ahead for a party or event.  Your guests will love it!

Frugal Tip:  Homemade whipped cream is so easy, more frugal, and WAY better-tasting than anything purchased at the store.  For me, it’s one of those “I’ll never buy-it-again” items.

Recipe Source:  Southern Living

Strawberry Pretzel Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 C. pretzels, crushed
  • ¾ C. butter, melted
  • ¼ C. firmly packed brown sugar
  • 2 C. sliced strawberries
  • 1 (14-oz.) can sweetened condensed milk
  • ½ (8-oz.) package cream cheese, softened
  • 4 Tbsp. + 1 tsp. strawberry Jello-O
  • 2 C. whipping cream, divided
  • ⅓ C. sugar
  1. Preheat oven to 350°. Crush pretzels in a ziplock bag or food processor. Combine crushed pretzels, butter, and brown sugar. Press into the bottom of a pie plate. Bake 10 to 12 minutes or until lightly browned. Cool.
  2. Place strawberries in a food processor or blender until finely chopped. Beat condensed milk, softened cream cheese and Jell-o at medium speed with an electric mixer. Add strawberries; beat on low until blended. Transfer to a large bowl. Beat ¾ C. of the whipping cream on high until soft peaks form. Fold the strawberry mixture into the whipped cream. Spoon into prepared, cooled crust. Cover and freeze overnight or until firm.
  3. Beat remaining 1¼ C. whipping cream on high speed until it starts to thicken. Gradually add sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm. Remove from freezer and let stand 10-15 minutes before cutting. Garnish with sliced strawberries and/or pretzel sticks.



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