Sweet meets savoury: Say goodbye to strawberry season with this irresistible pretzel pie
A pie recipe so simple, you’ll want to make it every day
Craving one last taste of winter? This strawberry cream cheese pretzel pie is the perfect way to bid farewell to strawberry season in style! It's a sweet and savoury explosion you won't want to miss. Get the recipe now!
Strawberry pretzel pie recipe
This recipe is relatively straightforward. There are three main elements of this dish. You need to prepare the pretzel pie base, cream cheese filling, and sliced strawberries, and that’s it. Arrange them in the same order, let it set for about an hour, and it’s ready to be served.
Step-by-step recipe guide
Preparation time - 30 minutes
Baking time - 10 to 12 minutes
Setting time - 1 to 2 hours
Servings - 4 to 5
Ingredients
120 gms unsalted butter (melted)
80 gms mini snack pretzels (store bought)
80 gms all-purpose flour
120 gms super-fine sugar
3/4 tsp baking soda
200 gms sweetened whipping cream
150 gms cream cheese
1 tsp strawberry jam (optional)
250 gms fresh strawberries
30 gms icing sugar
Method
To make the tart, preheat your oven to 200°C. Take a 6-inch tart tray and brush it with some melted butter, making sure all sides are covered evenly. Set it aside.
Blend the pretzels in a high-powered blender or food processor until they are completely powdered. Then, add the melted butter and powdered pretzels, all-purpose flour, sugar and baking soda. Mix everything in a large bowl using a spatula until it becomes a smooth, tart dough.
Transfer the dough to the prepped tart shell and spread it evenly on all sides to form a tart base. Place the tart shell in the preheated oven and bake it at 200°C for 10 to 12 minutes or until the shell is slightly golden brown. Remove it from the oven and let it cool down completely.
Meanwhile, whip the whipping cream in another large bowl until it reaches soft peaks. Add the strawberry jam and cream cheese to the whipped cream. Whisk everything together until you get a smooth filling.
Remove the leafy part of the strawberries and slice them evenly. Add the icing sugar and coat the sliced strawberries with it.
Carefully remove the baked tart shell from the mould and place it on a plate. Add the cream cheese filling to the tart shell and spread it out evenly. Take the sliced strawberries and arrange them in concentric circles, overlapping each other.
Place the pie in the refrigerator for 1 to 2 hours to set. Once set, slice the pie and serve.
Tips
1. If you do not have a blender or a food processor, just place the pretzels in a ziplock bag and crush them using a rolling pin.
2. Always use softened cream cheese to ensure it mixes properly in the filling.
3. If you use unsweetened whipping cream, add some castor sugar before whipping it.
4. You can use strawberry compote or sauce instead of jam to flavour the cream cheese filling.
5. Make sure to serve the pie as soon as it sets. If you want to serve it later, add the strawberries 15 to 20 minutes before serving. Until then, you can add the filling to the pie crust and set it in the fridge.
6. For a more rustic look, You can roughly chop the strawberries or slice them in half and place them on the pie.
7. Add a dollop of fresh whipped cream and a pretzel as garnish before serving a slice.
8. You can customise the pie by replacing the strawberries with blueberries or raspberries.
9. You can make this pie in smaller tart moulds to make individual bite-sized portions.
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