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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: 470 kcal

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

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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. 5 stars
    I made this pie for Mother’s Day and it was a MAJOR HIT! The whole family loved it, and there was next to no slices leftover the next day. The crust is salty and nutty (almost like crushed pecans – this crust is a great hack for people who love nutty flavors but can’t have any nuts because of allergies) and the filling is light and creamy with just the right amount of strawberry flavor. It’s an excellent spring/summer dessert that goes down easy and doesn’t feel heavy at all. I love this recipe so much, in fact, that I will be making it again for my birthday in a few weeks in lieu of a traditional cake. And I ALWAYS have cake, so that really says something!

    1. Hey Sophie,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

    2. If I don’t have a stand mixer but I do have a food processor and a hand mixer, which of those options should I do step 3 with the filling ingredients with?

      1. Hey Jamie,
        I would use your hand mixer. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    Everything I make from half baked harvest is amazing! But this had my whole family (even my picky father in law) raving!!! This will be in my fridge all summer long !

    1. Hey Victoria,
      Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan

  3. 5 stars
    I make a lot of Half Baked Harvest recipes and they are all phenomenal. This pie, though, might have truly been the greatest dessert I’ve ever tasted in my entire life. I will definitely be repeating this for years to come!! 😍

    1. Hey Greta,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan

    1. Thanks Wil! I’e not tested with mascarpone, but I’m sure it would work just fine! I hope you love the recipe, thanks for giving it a try! xTieghan

  4. This is EXACTLY what I was looking for!! A strawberry pretzel pie that doesn’t call for jello!! Love your website!

    1. Hey Jaclyn,
      Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan

  5. Hi – I’d like to make this ahead and freeze it. Your directions say complete through step 3 and then freeze, is that correct? I would assume if making frozen you could do all the steps ( top with strawberries) and then freeze ?

    1. Hey Janine,
      I would follow the instructions as is, the strawberries are best when served fresh. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  6. 5 stars
    This is our 5th hbh dessert, and it was a 10. My friend thought it was the most special cake anyone had ever made for her. Little did she know how easy it was to make. It tasted delicious. Only deviation we made was mint flowers instead of camomile. I don’t know how you turn out so many amazing recipes that are fun to make. Thank you again..and again. Loved this cake!!
    What are your favorite desserts?

    1. Hi Denise!! I am so happy this cake turned out so amazing for you! Thank you for trying it! Honestly.. anything with chocolate is my absolute favorite haha! xTieghan

  7. Hi! This look amazing, since we are past fresh strawberry season in the midwest, do you think subbing blueberries/ blueberry jam will work just as well?

    1. Hey Gretchen,
      Yes blueberries would be a great option here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. YUM! I made a modified frozen version of this recipe with what I had (and combined it with another of your recipes!). Made the crust and cream filling as written (DELICIOUS!), I made half of the pie with strawberry jam/ fresh strawberry lemon topping and half with your mulled cherry pie filling I had made and canned with fresh cherries that needed to be used. I froze the crust/cream/jam, then topped with the fresh fillings. Both halves were amazing. My three year old asked me midway through her piece of pie if she could have another one when she finished that one. A hit – and adaptable to whatever fruit you have on hand.

    1. Wow that is so amazing to hear! I am really glad you and your family loved this recipe, Anna! Thank you!! xTieghan

    1. Hi Kim,
      I haven’t tested this and if you do so I would omit the puff pastry. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    Goodness this is delicious. The only change i made was adding a carton of cool whip to the cream cheese batter and half the St Germain to that, as another reader did (didn’t want the strawberries to be too boozy for little kids). Froze the whole thing. It’s like a delicious frozen icebox strawberry pie. Sweet but not too sweet, summery, salty, refreshing. I could Eat it all.

    1. Wow that is so amazing to hear! I am really glad this turned out so well for you, Emily! xTieghan

  10. Hello! I am excited to make this pie for Fourth of July. Two questions for you. Do you have any tips on doubling this? Could I double it and make it in a casserole dish? Also, I plan to freeze my dish for a few hours so it’s not messy. I am a little confused by the notes though. When should I add the strawberries? The make ahead notes say “unless you’re making a frozen pie,” and that’s where I get lost…

    1. Hi Liz,
      I haven’t tried doubling this recipe, but a casserole dish would work! I like to add the strawberries at the end. I hope you love the recipe, please let me know if you have any other questions! xTieghan