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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 until it’s time to cook supper, I’m happy for no fuss. Any strawberry pretzel dessert is that dessert!
Two other favorite desserts for when I’m in a hurry are my banana nut bread with streusel and these brownie mix chocolate chip cookies. You’ll want to save these ones for later!
Introduction
This no-bake strawberry cream pie gets a floral twist from rosewater to its sweet, creamy filling. Fresh strawberries, cream cheese, and whipped cream come together over a browned butter pretzel crust for the perfect balance of salty crunch and silky smoothness. Garnish with fruit or edible flowers, or keep it simple—either way, it’s a showstopper.
Why This Recipe Works
- 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
Wondering what ingredients this strawberry pretzel pie takes? This recipe takes mostly simple pantry ingredients you probably have on hand! Let me tell you about some of the key ingredients…
- Fresh Strawberries: You’ll use fresh berries (or frozen ones in the off season) to make a conserve to flavor the filling.
- Rosewater: This non-traditional ingredient adds a wonderful floral touch to the creamy filling. If you can’t find any at your local store or don’t have time to order it in advance, you can leave it out.
- Pretzels: Use crushed pretzels to make your own homemade browned butter pretzel crust–which is the perfect base for this sweet and salty pie.
See recipe card for full information on ingredients and quantities.
How to Make Strawberry Pretzel Pie
Before beginning, place a mixing bowl into your freezer to chill. (If you have a stand mixer, use its bowl.)
- Purée 1 cup of strawberries with 2 tablespoons of sugar in a food processor. (image 1)
- Pour the mixture into a saucepan and bring to a boil. Simmer 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)
- Place the fruit you’ll garnish the pie with in a small bowl, then add 1-2 tablespoons of the strawberry puree and stir to coat. Do not coat edible flowers, edible leaves, or food-grade rose petals. (image 3)
- In a large mixing bowl using a hand mixer, beat the cream cheese and sugar until the mixture is smooth. (image 4)
- Mix in the rosewater and vanilla, then stir in the strawberry conserve. Place in the fridge. (image 5)
- 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)
- Remove the strawberry mixture from the refrigerator. Using a rubber spatula once again, fold the whipped cream into the strawberry filling. (image 7)
- 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)
- 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. Garnish with the prepped fruit and the rose petals and enjoy! (image 9)
Recipe FAQs
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!
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.
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.
Serving Strawberry Pretzel Pie
Serve slices of the strawberry pretzel dessert pie on decorative dessert plates. Or alternatively, ditch the pie pan and layer the ingredients in individual mason jars for a charming and portable dessert option.
This strawberry pretzel pie would taste delicious with a dollop of tangy lemon curd, warm caramel sauce, warm peanut butter sauce, coffee ice cream, or freshly whipped cream. Or round out your dessert table with other favorites like this lemon blancmange, cream puffs with jasmine custard, or this strawberry rhubarb sauce.
Expert Tips
- Whip the cream in a frozen (chilled) bowl. The 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.
- Chill the pie for at least 4 to 5 hours, 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 sliced strawberries, stir some cooled conserve into the fruits. Coating exposed cuts will automatically reduce any browning.
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Easy Strawberry Pretzel Pie
Equipment
- 1 9-inch springform pan or a 2.5-inch+ deep fluted pie dish
Ingredients
For the Pie
- 2 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 2 teaspoons rosewater
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 9-inch homemade pretzel crust, either baked or frozen
Optional Garnishes
- edible dried rose petals
- fresh strawberries, or fresh raspberries, currants, or blackberries
- edible flowers
Instructions
- Place the bowl in which you'll whip the cream into the freezer for it to chill.
- Puree 1 cup of fresh strawberries with 2 tablespoons of sugar in a food processor. 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, then set aside 3-4 tablespoons of the mixture.
- Add 1-2 tablespoons of the reserved strawberry mixture to the remaining strawberry halves and any other fruits for garnish. Stir to coat and immediately cover and refrigerate. (Do not coat edible flowers, edible leaves, or food-grade rose petals.)
- Use a hand mixer to beat the cream cheese with the remaining 2/3 cup of sugar (133g) until the mixture is very smooth. Add the rosewater and vanilla, then stir in the strawberry conserve with a spatula. Chill in the fridge while you whip the cream.
- Remove the mixing bowl from your freezer and pour the whipping cream into it. Use a mixer to whip the cream until stiff peaks form.
- Remove the strawberry mixture from the refrigerator and use a spatula to fold the 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.
- Decorate the top of the pie with the coated fruits, edible flowers, food-grade rose petals, edible leaves such as mint or fennel fronds, and a few pretzels. Slice, serve, and enjoy!
Notes
- Whip the cream in a frozen (chilled) bowl. The 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.
- Chill the pie for at least 4 to 5 hours, 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 sliced strawberries, stir some cooled conserve into the fruits. Coating exposed cuts will automatically reduce any browning.
- Storing Leftover Pie: 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
