Strawberry Pretzel Pie

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This strawberry pretzel pie has no Jello — just a buttery pretzel crust, fluffy no-bake cream cheese filling, and fresh sweet strawberries for the ultimate no-bake summer dessert that's as easy as it is show-stopping.

Prep Time30

Course: Dessert

Cuisine: American

Keyword: strawberry pretzel pie, strawberry pretzel pie (no jell-O)

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Pretzel Crust:

3 cups Mini Pretzels
1/4 cup Sugar
1/2 cup Butter (softened)

Sweet Cream Cheese Filling:

(2) 8-ounce pkgs. Cream Cheese (softened)
1 1/3 cups Powdered Sugar
1 1/2 teaspoons Vanilla Bean Paste or Extract
2 cups Heavy Cream

Strawberry Topping:

1 to 1 1/2 lbs Strawberries (cut into half lengthwise)
1/4 to 1/3 cup Sugar

Instructions

Pretzel Crust:

With a food processor: Add the pretzels to a food processor and pulse in short bursts until they form fine crumbs, with maybe a few small pieces remaining for texture.
Without a food processor: Place the pretzels in a large zip-top bag, pressing out excess air and sealing it. Crush them using a rolling pin, the bottom of a heavy measuring cup, or a meat mallet, pressing and rolling until you have fine crumbs with a few small pieces remaining.
In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Stir until every crumb is evenly coated. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup or your fingers to pack it tightly. Place the pressed crust in the refrigerator for 25 minutes, or in the freezer for 10–25 minutes, until firm and set.

Cream Cheese Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy, with no lumps remaining. Add the powdered sugar and vanilla bean paste. Beat again until fully combined and fluffy. In a separate bowl (or using a stand mixer with a clean whisk attachment), pour in the cold heavy cream and beat on medium-high speed until soft to medium peaks form. The cream should hold its shape but still look smooth. Gently fold the whipped cream into the cream cheese mixture in two or three additions, being careful not to deflate it. The goal is a filling that is light but still stiff enough to hold its shape when sliced
In a separate bowl (or using a stand mixer with a clean whisk attachment), pour in the cold heavy cream and beat on medium-high speed until soft to medium peaks form. The cream should hold its shape but still look smooth, not grainy or over-whipped. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. The goal is a filling that is light but still stiff enough to hold its shape when sliced.
Spread the filling evenly over the cooled pretzel crust. Refrigerate the pie for at least 4-8 hours (or until firm) before adding your strawberry topping. This helps the filling set so it can support the fruit layer.

Make the Strawberry Topping:

About 30 minutes before serving, toss the sliced strawberries with sugar in a bowl. Let them sit at room temperature, stirring occasionally. The sugar will draw out the natural juices and create a light, glossy syrup that coats the berries. Spoon the strawberries (and a bit of their juice) evenly over the chilled cream cheese layer just before serving. Slice and serve immediately for the best texture and flavor.
Note: Because this topping is added right before serving rather than chilled into the pie, it's best for pies that will be eaten the same day, or for slices added individually as they are served.
See notes for cooked strawberries variation.

Notes

If you would rather cook the strawberries, here is that option...

In a saucepan, combine 2 cups of the sliced strawberries with the sugar, 1 tablespoon of cornstarch, and 2 teaspoons of water. Whisk to dissolve the cornstarch.
Cook over medium heat, stirring frequently, until the mixture thickens and turns glossy, about 5–7 minutes. It should coat the back of a spoon.
Remove from heat and stir in the lemon juice, if using. Let the mixture cool to room temperature (it will continue to thicken as it cools).
Once cooled, fold in the remaining 2 cups of fresh, uncooked strawberries. This keeps some bright, fresh fruit texture in every bite instead of an entirely cooked topping.
Spread the strawberry mixture evenly over the chilled cream cheese layer.
Refrigerate for at least 1 additional hour to allow the topping to set before slicing.

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