Description
A dreamy strawberry cream pie, made extra special with a crunchy, salty pretzel crust. Perfect for a summer gathering!
Ingredients
Units
Scale
For the pretzel crust:
- 2 cups (about 200 g) salted pretzels, finely crushed
- 3 tablespoons brown sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the strawberry cream filling:
- 2 cups (473 ml) heavy whipping cream, divided
- 2 cups (about 300 g) fresh strawberries, diced
- 8 ounces (227 g) cream cheese, at room temperature
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1/2 cup (60 g) powdered sugar
Instructions
- Preheat the oven to 350°F (177°C). Grease a 10-inch pie dish.
- Make the crust: mix together the crushed pretzels, brown sugar, and melted butter in a medium bowl until evenly combined.
- Press the mixture firmly and evenly into the bottom and up the sides of the prepared pie dish.
- Bake for 8–10 minutes, until lightly browned. Remove from the oven and let cool completely before filling.
- Make the filling: in a medium bowl, beat 1 cup of the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
- Place the diced strawberries in a food processor and pulse until finely chopped.
- In a large bowl, beat the cream cheese and sweetened condensed milk together with an electric mixer until smooth and well combined.
- Add the chopped strawberries to the cream cheese mixture and mix until incorporated.
- Gently fold in the whipped cream until just combined.
- Pour the filling into the cooled crust and freeze for at least 6 hours, or until fully set.
- When ready to serve, beat the remaining 1 cup of heavy whipping cream with the powdered sugar until stiff peaks form. Spread over the top of the frozen pie.
- Freeze for another hour if desired, or serve straight away. Slice and enjoy.
Notes
For a stronger pretzel flavor, use salted pretzels in the crust. To avoid a watery filling, let the diced strawberries drain briefly or macerate them with a pinch of sugar for 15 minutes before adding to the cream cheese mixture. The finished pie keeps well 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