This post may contain affiliate links, please see our privacy policy + disclosures for details.
Channel your inner dessert child with a Strawberry Pretzel Pie! Sweet endings should be no-fuss whenever possible. On days when I am working right up and until it’s time to cook supper, I’m happy for no fuss. Any strawberry pretzel dessert is THAT DESSERT!
Rosewater is the single unique ingredient in this version of no-bake strawberry cream pie, a touch of floral magic that is hypnotic and ethereal. Whipped with cream cheese and cream, fresh strawberries combine into a sturdy and cohesive masterpiece—all atop a salty pretzel crust that’s as sweet as your grandma’s hugs.
Let’s talk flavor profiles, as this pie has it all: sweet, salty, creamy, and oh-so-divine. Use my method for a brown butter pretzel crust. It’s super easy and offers a welcome crunch and nutty aroma while balancing the smoothness of the strawberries and cream cheese filling. Leave it plain or garnish with fruits and edible flowers. You have the flexibility to dress it up or down to suit any occasion.
Table of Contents
- What Makes This Recipe Stand Out?
- Ingredients for Strawberry Pretzel Pie
- Tip – Chill a Mixing Bowl Before Whipping the Cream
- Serving Strawberry Pretzel Pie
- Secret ‘Ingredients’ for Success
- Easy Strawberry Pretzel Pie Recipe
- Step-by-Step Directions for Mastering This Recipe
- FAQs
- Embrace Strawberry Season with These Recipes!
Strawberries and Pretzels are A Timeless Sweet ‘n Salty Combination!
The inspiration for this pie begins with the Strawberry Pretzel Salad, which rose to fame in the 1960s and 1970s. The salad’s popularity can be attributed to its unique combination of flavors and textures, which captivated the taste buds of many. Due to its simplicity and versatility, the Strawberry Pretzel Salad became a favorite at potlucks, picnics, and family gatherings. It’s easy to prepare in advance and can be served as a side dish or dessert, making it suitable for various occasions. It’s no secret that this pie is embraced for many of the same reasons!
What Makes This Recipe Stand Out?
Rosewater – The single, unique ingredient you will not find in other strawberry pie recipes. It offers olfactory floral notes without impacting the chief flavor profile, strawberry.
Visually Stunning – Garnishing the top of this pie after it has completely set is where creativity meets taste! Incorporate edible flowers, mint leaves, an array of fruits of diverse sizes and textures, and finish with a sprinkle of pretzels to hint at the sweet and salty element that is the entirety of this delicious dessert.
Crowd Favorite – Versions of this pie have been around for generations, bringing familiarity, nostalgia, and comfort.
Ingredients for Strawberry Pretzel Pie
This recipe has three main parts, the ingredients for each being reasonably basic. Beyond the required ingredients, think about how you plan to garnish. I’m using halved fresh berries, food grade rose petals, currants, and a few pretzels.
- Strawberry Conserve – Create a conserve to flavor the filling by adding granulated sugar to strawberries and simmer them briefly. This recipe is ideal for spring strawberry season, but still achievable using frozen strawberries off-season.
- Rosewater Cream Cheese Filling – This non-traditional pie’s smooth, silky base is made using cream cheese, vanilla extract, and the star ingredient that will set this filling apart, rosewater. Freshly whipped heavy cream gets folded in for supreme structure.
- Brown Butter Pretzel Crust – Pretzels, sugar, and Beurre noisette (brown butter) give the finished crust a slightly toasted, nutty flavor. See my recipe post for Pretzel Crust; It’s my go-to for my favorite non-traditional pies 😉
Tip – Chill a Mixing Bowl Before Whipping the Cream
Place the bowl of your stand mixer or a medium-sized mixing bowl into your freezer; cream’s fat content is essential for capturing the air bubbles that lend it a light and fluffy texture. When the cream becomes too warm, the fat melts,
causing the air to dissipate.
Serving Strawberry Pretzel Pie
Presentation and Plating
- Serve slices of the strawberry pretzel dessert pie on decorative dessert plates, garnished with a dollop of whipped cream and a fresh strawberry.
- Alternatively, ditch the pie pan and scoop into individual mini Mason jars, layered with whipped cream and crushed crushed pretzels for a charming and portable dessert option.
Accompaniments
- Tangy lemon curd
- Warm caramel sauce
- Warm peanut butter sauce
- Coffee ice cream
- Freshly whipped cream
Secret ‘Ingredients’ for Success
- This strawberry pretzel dessert benefits from having ample time to chill and set; 4 to 5 hours is recommended, but overnight is even better!
- If you prefer a less sweet strawberry conserve, add a tablespoon of fresh lemon juice to the berries before beginning the conserve process.
- If you garnish the pie with additional strawberries and plan to slice them, stir some cooled conserve into the fruits. Coating exposed cuts will automatically reduce any browning.
Easy Strawberry Pretzel Pie
Equipment
- 1 9-inch springform pan may also use deep (at least 2.5") 9-inch fluted tart or pie dish
Ingredients
- 1 pint (2 cups) strawberries, hulled and halved
- 2/3 cups + 2 tablespoons sugar, divided
- 2 (8 oz packages) cream cheese, softened
- 2 teaspoons rosewater
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- 1 (9-inch) pretzel crust, pretzel crust recipe; use it baked or frozen for this strawberry pie
- edible dried rose petals, optional for garnishing
- raspberries, currants, blackberries, optional for garnishing
- edible flowers, optional for garnishing
Instructions
- Before beginning, place the bowl of your stand mixer or a medium-sized mixing bowl into your freezer. This will be used to whip the cream after it's good and cold.
- Puree 1 cup of strawberries with 2 tablespoons of sugar in the food processor. Scrape the mixture into a saucepan and bring to a boil.1 pint (2 cups) strawberries, 2/3 cups + 2 tablespoons sugar
- Cook until the mixture is reduced by half, stirring frequently to avoid scorching the sugar. COOL COMPLETELY. Set aside 3 to 4 tablespoons of the mixture.
- To a mixing bowl, add 1 to 2 tablespoons of the reserved strawberry mixture to the remaining strawberry halves and any fruits you plan to decorate the top of the pie with. Stir to coat and immediately cover and refrigerate. Do not coat edible flowers, edible leaves, or food-grade rose petals; you are only coating the fruits.1 pint (2 cups) strawberries
- In a large mixing bowl using a hand mixer, cream both packages cream cheese with 2/3 cups sugar until they are very smooth. Add in 2 teaspoons rosewater, 1 teaspoon vanilla, and combine. Using a rubber spatula, stir in the strawberry conserve. Place the strawberry mixture into the refrigerator while you whip the cream.2/3 cups + 2 tablespoons sugar, 2 (8 oz packages) cream cheese, 2 teaspoons rosewater, 1 teaspoon vanilla
- Remove the mixing bowl from your freezer. Using the whip attachment or a hand mixer, whip 1 cup of heavy cream until stiff peaks form.1 cup heavy whipping cream
- Remove the strawberry mixture from the refrigerator. Using a rubber spatula once again, fold the freshly whipped cream into the strawberry filling. The mixture must remain light and airy, so be sure NOT to over mix. It will likely still be streaky. This is okay.
- Scrape the filling into the crust, smoothing the top as you go. CHILL for 4 to 5 hours so the structure of the filling is firm enough to support the fruit garnishes you will place on top of the pie.1 (9-inch) pretzel crust
- Decorate the top of the pie with the fruits, any edible flowers, food-grade rose petals, edible leaves such as mint or fennel fronds, and a few pretzels. Serve and enjoy!1 pint (2 cups) strawberries
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Step-by-Step Directions for Mastering This Recipe
Before beginning, place the bowl of your stand mixer or a medium-sized mixing bowl into your freezer; we will come back for this later.
Step 1. In the barrel of a food processor, puree 1 cup of strawberries with 2 tablespoons of sugar. (Image 1)
Step 2. Scrape the mixture into a saucepan and bring to a boil. Cook until the mixture is reduced by half, stirring frequently to avoid scorching the sugar. COOL COMPLETELY. Set aside 3 to 4 tablespoons of the mixture. (Image 2)
Step 3. In a small bowl, add the fruits you plan to use as garnishes. Add 1 to 2 tablespoons of the strawberry puree to the fruits and stir to coat. Do not coat edible flowers, edible leaves, or food-grade rose petals; you are only coating the fruits. (Image 3)
Step 4. In a large mixing bowl using a hand mixer, cream both packages cream cheese with 2/3 cups sugar until they are very smooth. (Image 4)
Step 5. Add in 2 teaspoons rosewater, 1 teaspoon vanilla, and combine. Using a rubber spatula, stir in the strawberry conserve. Place the strawberry mixture into the refrigerator. (Image 5)
Step 6. Remove the mixing bowl from your freezer. Using the whip attachment or a hand mixer, whip 1 cup of heavy cream until stiff peaks form. (Image 6)
Step 7. Remove the strawberry mixture from the refrigerator. Using a rubber spatula once again, fold the freshly whipped cream into the strawberry filling. (Image 7)
Step 8. The mixture must remain light and airy, so be sure NOT to over mix. It should resemble something like this and will likely still be streaky. This is okay. (Image 8)
Step 9. Scrape the filling into the crust, smoothing the top as you go. CHILL. I chill for 4 to 5 hours so the structure of the filling is firm enough to support the fruit garnishes I will place on top of the pie.
FAQs
Yes. To make a gluten-free strawberry pretzel pie, use gluten-free pretzels for the crust and verify that all components are free from gluten-containing ingredients.
To prevent a soggy pretzel crust, either bake and cool it completely or freeze an unbaked crust before adding the creamy filling and strawberry layer.
Leftover strawberry pretzel pie should be stored in the refrigerator, covered with plastic wrap or placed in an airtight container to prevent it from drying out or absorbing odors from other foods.
Embrace Strawberry Season with These Recipes!
