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Sweet, buttery, salty, and oh so creamy, this Double Strawberry Pretzel Pie is not your average pie! The crust is a mix of salty pretzels, sweet maple, and a bit of butter. The cream filling is made with four base ingredients…cream cheese, heavy cream, vanilla, and a touch of sugar. The filling is spooned into the salty crust and topped with in-season strawberries infused with elderflower, lemon, and mint. Trust me, this strawberry pie is extra special. Every bite is sweet, salty, creamy, and bursting with fresh spring berries. The perfect spring and summer pie!

overhead photo of Double Strawberry Pretzel Pie with 3 pieces cut

I love this time of year. Well, kind of, I love this time of year for the produce it brings and the anticipation of summertime. The weather can be kind of a mixed bag here in the mountains. We often move right from winter into summer. But this spring has actually been really nice, with plenty of sunshine and fairly warm temps too! It’s got me craving the warm summer days ahead.

Which is probably the reasoning behind this pie. It uses up those delicious spring strawberries, but it still feels summery, and I kind of like that.

The strawberries right now are as sweet as can be. So with a fridge full of fresh berries, edible flowers that just arrived, and herbs that are finally beginning to grow, I’ve been provided with plenty of inspiration. Enter this pie. I just wanted to use what I had, everything looked so pretty and smelled even better, so I made pretzel pie…

This double strawberry pretzel pie is infused with flavor, heavy on the strawberries, and made with a buttery, toasty and salty pretzel crust. It’s not your average pretzel pie.

prep photo of Pretzel crust

crust after baking 

prep photo of Double Strawberry Pretzel Pie before chilling

pie before chilling 

prep photo of strawberries

The process.

What I love about this pie is that it’s easy, no fuss, and anyone can make it.

The crust. It’s made with pretzels, maple syrup, and butter. Sooo, it’s salty, sweet, and buttery. It’s so easy to make and requires no rolling out or chilling of the dough. Just mix, press the dough into a pie plate, and blind bake it. The crust gets toasted until golden and lightly browned, giving it a bit of a nutty browned butter flavor. Meaning it is perfectly delicious.

overhead close up photo of Double Strawberry Pretzel Pie

If you have a food processor, this makes very quick work of mixing the crust. If not, no worries at all, just crush the pretzels in a bag (you can even just step on the bag). Then just mix the crust together in a mixing bowl. Do whatever option works best for you.

While the crust is baking, I like to make the filling, which is a little more traditional, but then it’s also not. I used cream cheese to keep things thick and creamy, but I wanted this strawberry pie to be a little looser than most. To do this, I added heavy cream to create more of a whipped cream texture. So there’s thickened cream on the edges, but while the pie sits on your plate, the center of the cream slowly softens into a bit more of a whipped cream texture.

overhead photo of Double Strawberry Pretzel Pie

I then stirred in a bit of strawberry jam. You guys, I love jam. More specifically, I love mixing jam with fresh berries, it’s the flavors and the texture. Jam is sweeter, jammier, and more concentrated. Berries are juicy and fresh. Both are good on their own, but so much better together.

And it is so DELICIOUS. You get the best of both worlds, thick and creamy edges, then a light and creamy center…with so many berries on top!

overhead photo of Double Strawberry Pretzel Pie

The berries!!

Oh the berries! The berries are so very special.

They’re tossed with St. Germain (which is elderflower liquor), lemony mint, and lemon. I ordered fresh elderflowers and petite mint lemon online and the minute I received them I was so excited to put the two together. Of course, I don’t expect you all to have these two ingredients, but if you have elderflower liquor and fresh mint, that works too!

overhead photo of Double Strawberry Pretzel Pie with 3 slices cut

PS. I do realize that I’m fully obsessed with edible flowers, petite microgreens, and herbs.

PSS. If you’ve never smelled fresh elderflower, you must order some just for that reason alone. It’s like spring in a flower. And no, I am not being paid to say this…I just love edible flowers!

Now, layer everything together and you’ll have the perfect double strawberry pretzel pie.

overhead close up photo of Double Strawberry Pretzel Pie


Ok, now some notes because you need to know a few things.

Thing one: you need to allow time for the pie to chill. The cream needs time to set up and become firm enough for slicing, so be sure to plan ahead when making this.

Thing two: slicing this pie is messy. Yeah, messy, but in the best way possible. With the berries on top and the cream on the bottom, it’s just a messy pie to cut into. Do not let this scare you away. Sometimes you just need to embrace the mess. It’s usually a delicious thing. Ok, and thing two brings me to thing three.

Thing three: if you want a cleaner cut, freeze your pie, which is what I did for these photos. Freezing the pie makes creating clean slices super easy. By the time you’ve sliced the pie, it’s pretty thawed out and perfect for eating. That said, the frozen pie will not be quite as creamy as the non-frozen pie. Which is why I’m providing you with BOTH variations. Use the one you’ll love best.

Weekend plans…

Strawberry pretzel pie making on Saturday…just in time for Mother’s Day brunch on Sunday. Perfect timing, I know, I know.

See ya tomorrow for another new cocktail.

overhead photo of Double Strawberry Pretzel Pie slice with bite taken out of slice

Lastly, if you make this double strawberry pretzel pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Double Strawberry Pretzel Pie.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Servings: 8
Calories Per Serving: 565 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Pretzel Crust

Cream Filling and strawberries

  • 12 ounces cream cheese
  • 1/4-1/2 cup powdered sugar using more or less to your taste
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons strawberry jam or preserves
  • 1 pound (4 cups sliced) fresh strawberries, sliced horizontally
  • 3-4 tablespoons St. Germain (elderflower liquor) (optional)
  • 1 tablespoon fresh mint leaves, roughly torn, plus more for serving
  • zest of 1 lemon


  • 1. Preheat the oven to 350 degrees F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate. 
    2. To make the crust. In a food processor, pulse together the pretzels, butter, and maple until the pretzels are fine crumbs. Press the mix into the prepared pie plate. Bake 8 minutes, until golden. Let cool.
    3. In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Slowly add the heavy cream, 1/4 cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about 1-2 minutes. Using a spatula, swirl in 2 tablespoons jam. Spoon the cream into the pretzel crust. Cover and chill 3 hours or up to 4 days.
    4. Toss together the strawberries, St. Germain (if using), mint, and lemon zest in a bowl. If you prefer a sweeter berry, add 1-2 tablespoon of sugar. Let the fruit sit for 10-15 to release some of its juices.
    5. To serve, spoon the berries over the cream. Drizzle over the remaining 1 tablespoon jam. Slice and serve immediately, topped with additional mint and elderflowers, if desired.


To make a frozen pie. Complete the recipe through step 3. Freeze until firm, 3-4 hours or overnight. To serve, remove the pie 10 minutes before slicing. Slice and serve as directed above. The pie can be frozen for up to 2 weeks.
To make ahead: if you'd like to make the pie ahead time, just keep the strawberries off the pie until serving (unless you're making the frozen pie). You can keep the pie in the fridge for up to 3 days before you are ready to serve. 
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overhead horizontal photo of Double Strawberry Pretzel Pie

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  1. Hi, I’m going to make this for a bbq tomorrow and would like to bring it out of the pie plate, like your presentation. Any tips for removing it without breaking it ? thanks !

    1. Hi Catherine,
      I used a tart pan with a removable bottom so it just pops right out:) Please let me know if you have any other questions!! xx

  2. Do you think I could use strawberry rhubarb jam? I have some homemade but I’m not sure if you think it would go with the elderflower

    1. Hi Jessica,
      Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it’s delish! xT

  3. Hi, I would like to make this recipe, but small individual servings .. 4oz ramekins. Would you recommend basically the same instructions, but evenly splitting between 6 or 7 dishes?
    Thanks so much. Recipe sounds perfect for my celebration.

    1. Hey Sam,
      Sure, I bet that would work well for you! I hope you love the recipe, please let me know if you give it a try! xx

      1. Hi! Thanks so much for getting back to me so quickly. I gave it a go and it was total success ? I was actually able to make 10, 4oz ramekins with one batch!! It was well enjoyed, I’ll def make this again.

  4. 5 stars
    This was so good! I froze it overnight and then put in the fridge for a couple hours. I topped with the strawberries right before serving. The pretzel crust with the sweet strawberries and filling is perfect! Very easy to make too!

    1. Hi Kelly,
      Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)

  5. Hi! I’m going to make 2 of these for tomorrow and Sunday. I was planning on freezing them. Should I leave the strawberry topping off until ready to serve?

    1. Hey Kelly,
      Sure, that would probably be a good idea! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. I JUST put mine in the fridge. Crust smells ah may zing! I think it’s going to be a slam dunk!

    2. Hi Kessa,
      Gluten free pretzels would be just fine for you to use here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

  6. 4 stars
    The flavour mix was excellent, however there seemed to be too much of crust compared to the filling, and it did not hold too much together. Maybe because the pretzels I found were a bit too “bread-y” and did not crumb together as fine as cookies. Normally when making cheesecake I would use about the same amount as pretzels but they would lose more volume in the making

    1. Hey Beatrice,
      Thanks so much for making the recipe and sharing your feedback! Let me know if you need anything from me! xTieghan

  7. 5 stars
    I made this in a disposable pie pan so I could freeze and take to the office. Since it was a little smaller then a regular pie plate I made individual servings using ramekins for home. Delicious! Reminds me of the strawberry pretzel dessert my grandmother made

    1. Hi Pam,
      Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan

    1. Hey Carla,
      Thanks so much for giving the recipe a try! Was there anything you may have adjusted? You may have just needed to pop it in the freezer for a bit longer. I hope this helps for next time! xTieghan

  8. 2 stars
    I was super bummed with how this turned out! Maybe I should have found more salty pretzels?? The crust did not taste like much of anything.

    1. Hey there,
      So sorry to hear the recipe was not enjoyed. Was there anything you adjusted in the recipe? Please let me know how I can help! xTieghan

  9. 5 stars
    I’ve been craving strawberry pretzel pie since last summer and have tried a few different recipes. Your recipe is the winner in my book! Thank you! It’s so simple, so elegant, and so incredibly yummy!

  10. 5 stars
    I made this recipe for a small dinner party. It was wonderful – I used a mix of berries and mixed berry jam. After the party was over, my husband and I ate every last crumb. It was that good!

    1. Hi Mallory,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan

    1. Hey Shayla,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan