Strawberry Pretzel Pie

By srumbel

I made this pie on an episode of my Food Network show a few months ago, but just realized over the weekend that I’d never made it here! Strawberries and pretzels are actually not an uncommon dessert combination, and this pie is such a lovely summertime masterpiece. The sweet strawberries are so lovely: they’re coated in a sugar/Jello mixture that diners have used for decades (that’s how the strawberries get that gorgeous shiny surface) but the pretzel crust, friends. Oh, goodness. It is tremendously yummy and as you’ll see from my warning below, it makes a delicious snack. So make sure you’re not hungry when you make the crust!
from thepioneerwoman.com

Ingredients

• 4 cups Pretzel Sticks
• 1 stick (8 Tablespoons) Butter, Melted
• 1/3 cup Brown Sugar
• 1-1/2 cup Sugar
• 3 Tablespoons Cornstarch
• 1 package (3.5 Ounce) Strawberry-flavored Jello
• 1-1/2 cup Water
• 3 pints Strawberries, Hulled And Halved
• Unsweetened Whipped Cream

Preparation

Step 1

For the pretzel crust: Preheat the oven to 350 degrees F.

Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.

For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Reduce the heat and cook until it starts to thicken, about 2 to 3 minutes, then remove from the heat. Let the liquid cool for a good 10-15 minutes, stirring occasionally.

Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to sit for 5-7 minutes, then carefully pile the coated strawberries into the cooled pie crust. Spoon over a little leftover sauce if needed, and refrigerate, uncovered, for 4 hours.

Cut into slices and serve with whipped cream. (Unsweetened is nice because the pie is so sweet!)

Servings:
8