Creamy Strawberry Pretzel Pie
Oh hey there, I don’t know if you remember me, but I’m Gillian. The founder, photographer, and sweet maker that’s writing to you now. It been a long 3 weeks since our last recipe, so incase you forgot what this was, it’s me. Hey! When I tell you it’s been a busy few weeks, it has been nuts! Let me tell you, I’ve been working on some good spring content so keep your eye out this month. 😏 Speaking of good recipes, this no bake creamy strawberry pretzel pie is unbelievably fresh, airy, and light.
Any who, this strawberry pretzel tart is so so creamy, encased in a salty pretzel crust, and the perfect balance of spring flavors. Did I mention the filling is only 4 ingredients?? If you love salty and sweet combos, look no further because you’ll catch me snacking on this all day. Also, I can’t get over how fun and rustic this is.
why is this the next best pie?
If summer and spring had to become a pie, it would 100% be this creamy strawberry pretzel pie. Forget graham crackers and strawberries, this is pretzels and strawberries which is 10 steps above.
This pie is ultra creamy, full of fresh flavors, and so gorgeous with all those vibrant colors.
I haven’t mentioned it yet, but it’s a no bake pie. This means that there’s no bake time (other than the crust). Super easy and delicious!
ingredients you need
- brown sugar
- cream cheese
- heavy whipping cream
- powdered sugar
- fresh mint
the yummy mess details
Like earlier, this pie is seriously easy and a delicious mess. You know what they always say, messy food is good food. Now, you might be wondering, “Is there any crust left underneath or is it all on the table?” To be honest, 60% of the crust is probably on the table. 😁 It may look like a mess, but let me tell you it’s so worth it!
The crust and filling is a little messy, but it gives it that rustic vibrant look right?!
Here’s the details…
First start by pulsing your pretzels to crush them up. I used a food processor for this, but a bag and a rolling pin to bang will work just fine. For this crust you are going to want pretty fine pieces. Larger pieces won’t keep their shape as well.
Add the melted butter and sugar to the pretzels. Press into the pan and bake. This helps set it a little better.
In a large bowl, beat together your cream cheese and powdered sugar until light and creamy. Next, add in your heavy cream and vanilla extract. Lastly, stir in your fresh strawberry puree and mix until combined.
Pour the filling into the tart pan and smooth. Chill in the fridge for 3-4 hours until set. Once set, toss your quartered strawberries with a few teaspoons of sugar. This will release some juices and make them sweet and shiny.
Top the tart/pie with your berries and fresh mint. We happened to pick our from the garden, but store bought is fine. (You can skip it too.)
berries and garnishes
Obvi, the star of the show here is the berries. Fresh, glossy fruit topped on the creamiest filling.
The berries are tossed with a few teaspoons of white sugar and then sit out. This will help the berries to release their juices, create a syrup like texture and become nice and glossy.
I also tossed some of the fresh mint leaves with the fruit to create a good combo of flavors. Of course the mint is optional, but it adds a special touch to the pie.
- Make sure to fully set the filling before cutting. Since this is a cream based filling, it will need time to set and become harder.
- There is no real sign to see if the crust is done, but as long as it hold shape, it’s good.
- You can also freeze the pie and serve it frozen. Cover with plastic wrap and then slice and serve once ready.
- Chill the pie before adding the berries on top, otherwise they’ll sink.
storing & serving your strawberry pretzel pie
Once the party’s over, it’s time to pop that beauty back in the fridge. Store your pie in the fridge at all times, when you’re not serving. This will help it last the longest and taste the best.
If you’re ready to serve again, just pop it out of the fridge, slice, and enjoy!
If you choose to freeze the pie, let it sit out for 10 minutes or so to slightly thaw. Then, cut and serve.
Seriously this is no joke; oober creamy, filled with fresh fruit, and the perfect combo between sweet and salty with this buttery pretzel crust.
Love strawberry as much as me? Check out these:
- Strawberry Blossom Swiss Cake Roll
- Strawberry Shortcake Ice Cream
- Strawberry & Vanilla Stuffed Brioche Donuts
- Strawberry Jello Pie
Did you make this recipe? Let me know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!
Creamy Strawberry Pretzel PieCourse: Favorites, Pies and TartsCuisine: DessertDifficulty: Easy
This no bake strawberry pretzel pie is so creamy, encased in the most buttery pretzel crust, and topped with fresh fruit and mint. Hello summer!
- Pretzel Crust
4 cups pretzels
12 tbsp butter, melted (1 1/2 sticks)
3 tbsp brown sugar
- Strawberry Filling
12 oz cream cheese, room temp
1/2 cup powdered sugar
4 tbsp strawberry puree
1 cup heavy whipping cream
1 tbsp vanilla paste/extract
3 cups strawberries, halved or quartered + tossed with a few tsp sugar
Fresh mint for garnish
- Start by pre-heating your oven to 350 F. Add pretzels to a food processor and blend until fine crumbs are left. (You can also use a bag and rolling pin to smash them.)
- Add melted butter and brown sugar to your pretzel crumbs and toss until combined. Press into the bottom and sides of a 9″ tart pan with a removable bottom. Bake for 10 minutes to set.
- In another large bowl, cream together your cream cheese and powdered sugar until smooth and light. Next, add in your vanilla and heavy whipping cream. Whip until creamy and light.
- Lastly, add in your strawberry puree and fold until combined. Pour the filling into the cooled crust and smooth until even.
- Chill for 3-4 hours until firm and set. Once you are ready to serve, toss your berries with sugar to make them sweet and glossy. Add the berries and mint on top of the pie, slice, and serve!
- Make sure to fully set the pie before cutting.
- If you choose to freeze the pie, cover it and place in the freezer. When you’re ready to serve, thaw for 10 minutes and then enjoy.