Strawberry Pretzel Pie
Strawberry Pretzel Pie. This is the dessert of the summer. It’s got all the strawberries, the perfect pretzel crust, and a creamy and refreshing center. So fresh and so addicting !!
So it feels like forever since the last time we shared a dessert recipe with you guys. And that’s because I really haven’t been doing much baking this summer. I LOVE summer desserts, but I feel like I am so much busier in the summer and neglect doing any baking.
But it’s Ellie’s birthday this weekend, so we had to make a dessert for her !! And this one is not only perfect for our little 3 year old kitty, Ellie, but it’s also perfect for summer. It’s pretty decadent but almost in a light and refreshing kind of way.
The crust is made using pretzels and lots of butter and trust me when it’s baking the whole house smells amazing. The filling is no bake, so it’s pretty easy. It’s a combination of dry ingredients with cream cheese and heavy cream. So like I said…it’s pretty decadent, but it’s refreshing and it’s got all those summer strawberries making it perfect for hot summer days.
And this weekend has definitely been another hot one. But everyday has been sunny and beautiful so I absolutely cannot complain. The only thing I will complain about it how quickly summer is flying. I can’t believe it’s already August. And there are still SO many summer dishes I want to make before it’s over. Summer 100% needs to slow down !!
Ingredients
1 3/4 sticks butter; softened
2 cups confectioners sugar; divided
3 cups mini ground pretzels
1 cup flour
1 teaspoon baking powder
1 teaspoon kosher salt
12 ounces cream cheese
1 1/2 cups heavy cream
1 pound strawberries; sliced
Directions
Preheat the oven to 400 degrees. Grease a 9 inch, deep pie dish.
In a large bowl, beat the butter, 1/2 cup confectioners sugar, pretzels, flour, baking powder, and salt. Using an electric mixer, beat until combine and a soft dough forms. Transfer to the pie dish and spread the mixture. Bake for about 15 minutes or until crust is golden. Remove from oven and let cool.
In another large bowl, beat the cream cheese using an electric mixer on high for 1 - 2 minutes. Begin adding the remaining 1 1/2 cups of confectioners sugar and beat until combined. Slowly add the heavy cream and continue beating until smooth. Transfer to the cooled pie crust and spread in an even layer.
Refridgerate for 3 - 4 hours until firm. Serve topped with sliced strawberries.
