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Easy Strawberry Pretzel Pie

Enjoy the delightful layers of Strawberry Pretzel Pie, a refreshing summer dessert featuring a crunchy pretzel crust, creamy cheesecake filling, and a vibrant strawberry topping. This easy-to-make pie is perfect for gatherings and will impress your guests with its sweet and salty flavor combination. Enjoy a slice of this delicious treat that captures the essence of summer!
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 6 hours
Course Dessert
Cuisine American
Servings 8
Calories 413 kcal

Ingredients
 

For the Crust

  • 3 cups pretzel crumbs
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup sugar
  • ½ cup heavy cream

For the Strawberry Layer

  • 4 cups fresh strawberries cut
  • ¼ cup sugar
  • ½ cup water
  • 1 Tablespoon lemon juice
  • 3 Tablespoons strawberry gelatin mix
  • 2 Tablespoons cornstarch

Instructions
 

For the Crust

  • Preheat the oven to 350 degrees.  Lightly spray a 9 inch pie pan.  Set aside.
  • In a food processor, crush the pretzels until small crumbs.
  • Combine in a medium bowl with the melted butter and brown sugar.
  • Press the crumb mixture into the bottom of the pie pan and up the sides.
  • Bake in the preheated oven for 10 minutes to toast.  Allow to cool before filling.

For the Cheesecake Filling

  • In the bowl of a stand mixer, combine the cream cheese, lemon juice, zest and sugar.  Cream until smooth.
  • Whip the heavy cream until smooth.  Combine with the cream cheese mixture and fold gently.
  • Scoop the cream cheese mix into the pie pan and spread evenly to the edges.
  • Loosely cover and chill in the fridge for two hours.

For the Strawberry Layer

  • In a large saucepan, combine the sugar, water, lemon juice, strawberry gelatin and cornstarch.  Bring to a boil and stir constantly for one minute.
  • Place the cut strawberries in a large bowl.  Pour the gelatin mixture over the strawberries and stir gently to coat.
  • Scoop the strawberry mixture over the cheesecake layer and spread evenly.
  • Chill for an additional four hours or until completely set.

Notes

Storage: Pie can be stored in an airtight container in the fridge for up to 2 days.  

Nutrition

Calories: 413kcalCarbohydrates: 56gProtein: 9gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 51mgSodium: 593mgPotassium: 287mgFiber: 3gSugar: 28gVitamin A: 597IUVitamin C: 45mgCalcium: 139mgIron: 2mg
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