The kid’s daycare just had a teacher luncheon and asked parents to volunteer to bring in something on the teachers favorite food list. Pie was on the list, and on a 70 degree day, my mind went right to Strawberry Pretzel Jello Pie. If you liked Strawberry Jello Pretzel Salad, this is the elevated version.
Strawberry Pretzel Jello Pie
Equipment
- 9 inch pie pan
- Food Processor
- Hand Mixer
- Zester
- spatula
- Cutting Board
- Peering Knife
- Sauce Pan
- Whisk
Ingredients
Crust
- 3 cups pretzel sticks
- 4 tbsp brown sugar
- 1 stick melted butter
Cream Cheese Filling
- 8 oz softened cream cheese
- 1/2 of a lemon (juiced)
- 1 tsp lemon zest
- 1/4 cup sugar
- 1/2 cup heavy cream
Strawberry Layer
- 1 lb container of strawberries (sliced)
- 1/4 cup sugar
- 1/2 cup water
- 1/2 of a lemon (juiced)
- 1 tsp lemon zest
- 3 tbsp strawberry jello mix
- 2 tbsp corn starch
Instructions
Crust
- Preheat oven to 350℉
- Add all crust ingredients into food processor. Mix until mixture forms a coarse sand.
- Form mixture into pie pan using hand. Press down on bottom and sides.
- Bake for 10 minutes.
- Let cool.
Cream Cheese Filling
- In a large bowl, use a hand mixer to combine cream cheese, sugar, lemon juice and lemon zest until light and fluffy.
- In separate bowl, whip heavy cream using hand mixer to stiff peaks.
- Fold whipped cream into cream cheese mixture.
- Spread evenly on cooled crust.
- Let chill in fridge for at least 2 hours.
Strawberry Layer
- Cut strawberries.
- In sauce pan, thoroughly combine sugar, water, lemon juice, lemon zest, jello mix, and corn starch.
- Stir until mixture comes to a boil. Boil without stirring for 1 minute. Remove from heat.
- Add in cut strawberries and stir until completely covered.
- Slowly pour strawberry mixture on to cream cheese filling.
- Let set in fridge for at least 4 hours before enjoying.
Step-by-Step and Tips
Crust
First, you want to make the pretzel crust. It is a delicious mix of pretzels, brown sugar, and melted butter. I have found that pretzel sticks work best, but they are hard to measure. I just take three generous handfuls from the bag. I put all three ingredients in the food processor and mix until it’s like a very coarse sand. Then you use your hands to form it to the pan. While this bakes the smell is the best, and if I am being honest, the crust is my favorite part…Eric’s too!
Cream Cheese Filling
While the crust is cooling, you can start the cream cheese filling. The mix of cream cheese and lemon is so good. The homemade whipped cream gives it a really nice lightness and cuts down a little on the sweetness of a typical Strawberry Jello Pretzel Salad cream base. Make sure when you incorporate the whipped cream with the whipped cream cheese mixture, you fold them together to not break the whip of the heavy cream. Spread evenly on the crust and let set in the fridge for at least 2 hours.
This dessert uses a lot of dishes, but it’s worth it!
Strawberry Layer
Last part, the strawberries. Cut the strawberries anyway you like, I typically turn them on their sides and cut them into round pieces. These will go into your jello mixture. When you are making your jello mixture make sure it is mixed completely before you turn on the heat. If there are any lumps of corn starch it will turn into chunks of grossness. Once everything is well mixed, you can turn it on to boil. I whisk it until it starts to boil. Let it boil for one minute. Remove from heat and then add in strawberries, and coat them fully in the jello mixture. Add that to the top of your cream cheese mixture. I typically pour a little from the sauce pan, spread, and then add more until everything is on the pie. Let cool in fridge for at least 4 hours. You can eat it sooner, but it might be soupy.
This is honestly the best summer dessert there is!
Enjoy this again, and again all summer
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