Description
A dreamy strawberry cream pie, made extra special with a crunchy, salty pretzel crust. Perfect for a summer gathering!
Ingredients
Units
Scale
- 2 cups (473 ml) heavy whipping cream
- 2 cups (473 ml) diced strawberries
- 8 ounce (227 g) package cream cheese
- 1 can sweetened condensed milk
- 0.5 cups (118 ml) powdered sugar
Instructions
- Preheat oven to 350°F (177°C).
- Mix together crushed pretzels, brown sugar, and melted butter in a medium bowl.
- Press mixture into the bottom of a greased 10” pie dish.
- Bake in preheated oven for 8-10 minutes, or until lightly browned.
- Let cool completely.
- To make the pie:
- Beat 1 cup whipping cream in a medium bowl with an electric mixer until stiff peaks form.
- Set aside.
- Place strawberries in a food processor and pulse until finely chopped.
- In a large bowl with an electric mixer, beat together cream cheese and sweetened condensed milk.
- Add strawberries and mix until well combined.
- Fold in whipped cream.
- Pour mixture into the pie crust and freeze for at least 6 hours.
- Beat remaining heavy whipping cream with powdered sugar until stiff peaks form and spread over the pie.
- Freeze for another hour, if desired.
Notes
- For a stronger pretzel flavor, use crushed pretzels with salt.
- To avoid a watery filling, macerate the strawberries for 15 minutes before adding to the cream cheese mixture.
- The pie can be stored in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 60