STRAWBERRY PRETZEL PIE

Sweet, shiny strawberries in a sweet-salty pretzel pie. A summertime treat!
Photo by Anna R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups Pretzel sticks

  • 1

    stick (8 tbsp.) Butter, melted

  • 1/3

    cup brown sugar

  • 1 1/2

    cups sugar

  • 3

    tbsp. cornstarch

  • 1

    pkg. (3.5 oz.) Strawberry flavored Jello

  • 1 1/2

    cups water

  • 3

    pints of strawberries, hulled and halved.

  • Unsweetened Whipped Cream

Directions

For the Pretzel crust: Preheat oven to 350 deg. 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 cup water, the granulates 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, stirring occasionally. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to sit for 5 to 7 minutes, then carefully pile the coated strawberries into the cooled pie crust. Spoon over a little left over 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!)

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