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Strawberry Pretzel Pie

Strawberry Pretzel Pie: A No-Bake Summer Delight

This No-Bake Strawberry Pretzel Pie combines juicy strawberries with a creamy cheese filling in a crunchy pretzel crust, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strawberry Compote
  • 1 pound Fresh or Frozen Strawberries Frozen strawberries work well in the off-season.
  • ½ cup Water
  • 3 tablespoons Granulated Sugar Honey or maple syrup can be used instead.
  • 1½ tablespoons Lemon Juice Fresh lemon juice is preferred.
  • 1½ tablespoons Cornstarch Arrowroot powder can be substituted.
For the Crust
  • 2 cups Crushed Pretzels About 5 cups of whole mini pretzels will yield this amount.
  • ½ cup Unsalted Butter Coconut oil makes a great dairy-free substitute.
  • ¼ cup Light Brown Sugar Can be replaced with white sugar or coconut sugar.
For the Filling
  • 1 cup Heavy Cream Use whipping coconut cream for a dairy-free option.
  • 8 ounces Full-fat Cream Cheese Dairy-free cream cheese or Greek yogurt can be substituted.
  • 1 cup Powdered Sugar Granulated sugar can be used if powdered isn't available.
  • 2 teaspoons Vanilla Paste Substitute with vanilla extract if needed.

Equipment

  • medium saucepan
  • mixing bowl
  • electric mixer
  • 9-inch springform pan

Method
 

Step‑by‑Step Instructions for Strawberry Pretzel Pie
  1. Prepare the Strawberry Compote: In a medium saucepan, combine strawberries, water, granulated sugar, lemon juice, and cornstarch. Heat over medium until boiling, then simmer for 10-12 minutes until thickened. Remove from heat to cool.
  2. Preheat and Prepare the Pan: Preheat oven to 350°F. Prepare a 9-inch springform pan with non-stick spray.
  3. Make the Pretzel Crust: Mix crushed pretzels, melted butter, and light brown sugar. Press mixture into the bottom and sides of the pan. Bake for 15 minutes and cool.
  4. Whip the Heavy Cream: In a large bowl, whip heavy cream until medium-stiff peaks form (about 3-5 minutes). Set aside.
  5. Mix the Cream Cheese Filling: Beat cream cheese until smooth, then add powdered sugar and vanilla paste, mixing until silky.
  6. Combine the Mixtures: Fold whipped cream into cream cheese mixture, then fold in cooled strawberry compote.
  7. Assemble the Pie: Pour filling into the cooled crust, smooth the top, cover, and chill for at least 4 hours.
  8. Serve and Enjoy: Slice and serve cold, showcasing colorful layers.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 0.5mg

Notes

Chill thoroughly for at least 4 hours before serving. Allow the pretzel crust to cool completely before adding filling to avoid sogginess.

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