Strawberry Pretzel Pie

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 40 minutes
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Strawberry Pretzel Pie combines creamy, fluffy cheesecake filling with a sweet and salty, crunchy, pretzel crust, and a topping of fresh glazed strawberries! Easy to make and utterly addictive!

A Dreamy Retro Pie Recipe with Fresh Strawberries!

Confession time: I am a huge fan of old-fashioned icebox pies. I mean, everyone loves a good homemade baked apple pie or pumpkin pie. But icebox pies are creamy, retro frozen delicacies that truly have my heart! They have all the richness of your favorite ice cream, but with added toppings and crusts that really put the whole dessert over the top.

A perfect example is this strawberry pretzel pie. It’s a play on old-fashioned strawberry pretzel salad, which you’ll see at church potlucks and family get-togethers all across the south. Made with a cream cheese and strawberry filling, Jello-glazed strawberries on top, and a crushed pretzel crust, this pie tastes as good as it looks – and that’s saying a lot.

Overhead shot of a pie with slices cut and placed on saucers.

What’s the Deal with Strawberries and Pretzels?

You might be wondering, “what is up with the combination of strawberries and pretzels?” It’s a fair question, but I’ll just say this: don’t knock it till you’ve tried it! Pretzels here are used very similarly to graham crackers, in order to create a buttery, crunchy pie crust.

But pretzels are even tastier in my opinion, because they add that touch of saltiness to the pie. The salt in the pretzels brings out the sweet, fresh, tangy flavor of the strawberries and cream. This combination has become a classic, and once you taste it, you’ll see why.

A glass pie dish holding a pretzel strawberry pie. One slice is being lifted out.

The Ingredients You’ll Need

Let’s talk ingredients. I don’t mind taking shortcuts in my recipes sometimes, including by using Cool Whip instead of making whipped cream for this pie. However, feel free to make your own homemade whipped cream if you like! Here’s the complete list of ingredients you’ll need:

Crust

  • Pretzels: Crush them up finely. You can use a rolling pin for this, toss them in a food processor, etc. Be careful not to overprocess them into mush!
  • Brown Sugar: Granulated sugar would also work, but brown sugar adds a warm molasses flavor you’ll love.
  • Butter: Unsalted butter, melted.

Filling

  • Cream Cheese: It’s helpful to have the cream cheese softened for easy whipping.
  • Powdered Sugar: Powdered sugar is better than granulated sugar for the filling, because it dissolves so easily and won’t leave a grainy texture.
  • Lime Juice: For a fresh, zesty tanginess. Lemon juice is also fine.
  • Strawberry Extract: You can often find this in the baking aisle, or if your grocery store doesn’t stock it, it can be ordered online.
  • Vanilla: Pure vanilla extract, or vanilla bean paste for a stronger vanilla taste.
  • Salt
  • Cool Whip: Feel free to substitute homemade whipped cream if you prefer.

Topping

  • Water
  • Sugar: Granulated sugar is best for this part of the recipe.
  • Cornstarch: This adds a silky smoothness to the glaze.
  • Jello: You’ll need a small box (3.4 oz) of strawberry Jello.
  • Strawberries: Whole, fresh strawberries.
A whole pie on a wire pie rack.

How to Make Classic Strawberry Pretzel Pie

This recipe is super easy, but it does involve a few steps. It can be helpful to get familiar with the recipe before you start, so that you know what to do next. Here are the steps:

  • Make the Crust Mixture: This crust is a baked crust (check out the tips for more on that). Preheat the oven to 350°F, and combine the pretzels and brown sugar in a medium bowl. Add in the melted butter, and mix until well-coated and the texture is like wet sand.
  • Bake the Crust. Transfer the mixture to a 9” pie plate. Press it evenly into the bottom and up the sides of the pie plate. Place the crust into the preheated oven on the center rack. Bake for 10 minutes. Then take it out of the oven and set it aside.
  • Cream the Powdered Sugar and Cream Cheese: Combine the cream cheese and powdered sugar in a stand mixer, and mix on low speed until the powdered sugar is incorporated. Then turn the speed up to medium-high, and beat the mixture until fluffy.
  • Finish Making the Filling. Add the lime juice, strawberry extract, vanilla, and salt to your cream cheese mixture. Mix until combined. Fold in the Cool Whip using a rubber spatula. Set the filling aside.
  • Make the Jello Glaze: In a small saucepan, bring the water to a boil over medium-high heat. Add the sugar and cornstarch, and whisk them until they are fully dissolved. Remove the saucepan from the heat and whisk in the Jello until dissolved. Set this aside to cool down.
  • Assemble the Pie: Place the filling in the cooled crust, and smooth it out. Cut the stems off of the strawberries, and arrange them on top of the cheesecake.
  • Add the Jello Glaze: Once the Jello topping mixture is cool, but not set, pour it over the strawberries. Loosely cover the pie with plastic wrap, and place it into the fridge to chill for at least 4 hours before serving.
A strawberry pie o a wire rack with a red and white napkin.

Helpful Tips

To make sure your strawberry pretzel pie is a smashing success, I’ve collected a few helpful tips and tricks here. Be sure to give them a read, and enjoy!

  • Scrape the Bowl: When mixing up the filling, make sure you stop the mixer and scrape down the sides of the bowl with a rubber spatula from time to time. This will ensure that all of the ingredients are well-combined, resulting in a smooth, lump-free filling.
  • Jello Glaze: You may put the Jello in the fridge to help it to cool down faster. Just be sure to not let it set, or you won’t be able to pour it over the strawberries.
  • Crust: While I bake my own pretzel crust, you can substitute a store-bought crust instead, if you like. Or use a classic Graham Cracker Crust or pre-bake a traditional Pie Crust.
A slice of pie with one bite cut out, resting on a fork.

Strawberry Pretzel Pie Variations

Want some ideas for changing up this easy recipe? I’ve got you covered! Here are just a few simple changes you can try:

  • Change the Crust: Use crushed cookies, graham crackers, or even ground almonds for the crust. Remember, each of these will have its own unique taste and consistency.
  • Strawberry Banana: For a strawberry-banana spin, try adding pureed banana to the filling mixture. This makes an extra delicious, super creamy filling.
  • Whipped cream: Pipe homemade or store-bought whipped cream on top of the pie for a beautiful finish that adds a touch of creamy sweetness.
A strawberry pretzel pie with one slice removed, to reveal the layers.

How to Store Strawberry Pretzel Pie

Let’s be honest, a fresh strawberry pie is so scrumptious, there will probably not be any leftovers! However, if you’re lucky enough to have some, save them in your fridge for up to three days. Make sure to store them tightly covered, or in an airtight container.

Overhead shot of an icebox pie with strawberry topping.

Can I Freeze This Pie?

You can freeze strawberry pretzel pie, but keep in mind that the strawberries may become mushy after freezing and thawing. I recommend freezing the pie without the strawberry topping, and then adding that on the day of.

A strawberry pretzel pie with one slice removed, to reveal the layers.
5 from 2 votes
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Yield: 8 Servings

Strawberry Pretzel Pie

Strawberry Pretzel Pie combines creamy, fluffy cheesecake filling with a sweet and salty, crunchy, pretzel crust, and a topping of fresh glazed strawberries! Easy to make and utterly addictive!
Prep Time30 minutes
Cook Time10 minutes
Additional Time4 hours
Total Time4 hours 40 minutes

Ingredients

Crust:

  • 2 ¾ cups crushed pretzels
  • cup brown sugar
  • 1 cup melted butter

Filling:

  • 8 oz cream cheese
  • ¼ cup powdered sugar
  • 2 teaspoon lime juice
  • 1 teaspoon strawberry extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup Cool Whip or whipped cream

Topping:

  • ½ cup water
  • cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • 1 3.4 oz box strawberry jello
  • 2 cups whole strawberries

Instructions 

  • Preheat the oven to 350°F. In a medium sized mixing bowl combine pretzels and brown sugar. Add in the butter and mix until well coated and the texture is like wet sand.
  • Transfer the mixture to a 9” pie plate. Press evenly into the bottom and up the sides of the pie plate.
  • Place the crust into the preheated oven on the center rack. Bake for 10 minutes, until set. Once baked, remove from the oven and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and powdered sugar. Mix on low speed until the powdered sugar is incorporated, then turn up to medium-high speed and beat until fluffy.
  • Add in lime juice, strawberry extract, vanilla and salt. Mix until combined.
  • Remove the bowl from the stand mixer and add in the Cool Whip. Fold in using a rubber spatula. Set aside and make the topping.
  • Add water to a small saucepan. Bring to a boil over medium-high heat. Add sugar and cornstarch and whisk until dissolved. Remove from the heat and whisk in the jello until dissolved. Set aside to cool down.
  • Add the filling to the cooled crust and smooth out.
  • Cut the stems off of the strawberries and line them on top of the cheesecake.
  • Once the jello topping mixture is cooled, but not congealed, pour over the top of strawberries.
  • Loosely cover with plastic wrap and place into the fridge to chill for as least 4 hours before serving.

Notes

Storage: Pie may be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1, Calories: 504kcal, Carbohydrates: 44g, Protein: 4g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 569mg, Fiber: 1g, Sugar: 27g

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2 Responses
  1. Arlene

    Do you think I could skip the sugar on top layer and use sugar free jello! That way I could make it for diabetics.

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.