Go Back
+ servings
Double Strawberry Pretzel Pie | halfbakedharvest.com
Print Recipe
4.49 from 193 votes

Double Strawberry Pretzel Pie.

This oh so easy pie is so delicious, every bite is sweet, salty, creamy, and bursting with fresh spring berries
Prep Time20 mins
Cook Time15 mins
Total Time3 hrs 35 mins
Servings: 8
Calories: 470kcal

Ingredients

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

Instructions

  • 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.

Notes

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. 

Nutrition

Calories: 470kcal