Easy Strawberry Pretzel Pie
Channel your inner dessert child with a no-fuss Strawberry Pretzel Pie, perfect for busy days when sweet endings should be effortless.
Servings: 8 servings
Cost: $0.88 per serving
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
Serving: 1serving | Calories: 213kcal | Carbohydrates: 29g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 11mg | Potassium: 121mg | Fiber: 1g | Sugar: 27g | Vitamin A: 448IU | Vitamin C: 35mg | Calcium: 30mg | Iron: 0.3mg