Strawberry Pretzel Pie
I've fixed many friendships with this pie after my big mouth has gotten people salty with me. It'll turn your salty world sweet as well!
Servings 8
Calories 565kcal
Ingredients
- whipped cream (for topping)
For The crust:
- 3 cups pretzel rods
- ⅓ cup brown sugar
- 1 stick unsalted butter (melted but cooled)
- 1 Tbsp salt
For the filling
- 1 (3 oz) box strawberry gelatin mix (tested with Jello)
- 1½ cups sugar
- 3 Tbsp cornstarch
- 1½ cups water
- 32 oz strawberries (tops cut off and quartered)
Instructions
- Preheat oven to 350°F.
- In a food processor fitted with an S blade, combine all ingredients for crust. Close lid tightly and whirl it up for 3 minutes, or until finely ground and combined.
- Pour mixture into pie plate and press it in and around the edges until somewhat evenly spread. Bake in oven for 10-15 minutes, or until golden and toasty. Remove, set aside and cool.
- In a very large saucepan or chef's pan, whisk together gelatin mix, sugar, and cornstarch until well combined. Pour water over mixture and whisk until well blended. Heat over medium/high heat until it comes to a full boil, whisking often.
- Cook for 3 minutes at a full boil, whisking constantly. Remove from heat. Carefully spoon in strawberries and toss to combine.
- Let mixture cool for 30 minutes or so in pan. Then spoon carefully into prepared pie crust. Cool until pie plate is no longer hot, and place in the fridge to chill and set, at least 4 hours or overnight.
- Top with whipped cream right before serving.
Notes
Click here for the pie plate I use.
Click here for the food processor I have. I caught it refurbed for half price. Click here for a cheaper alternative.
Nutrition
Calories: 565kcal | Carbohydrates: 129g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1502mg | Potassium: 306mg | Fiber: 5g | Sugar: 54g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 43mg | Iron: 5mg