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
- 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
- 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.
- 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.
- 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.