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Strawberry Pretzel Pie
Strawberry Pretzel Pie
16 servings

This no-bake strawberry pretzel pie recipe is salty, sweet and perfect for potlucks, picnics and just about any gathering under the warm summer sun.

Ingredients
4 cups miniature pretzels
6 tablespoons butter, melted
1/4 cup sugar
3/4 cup boiling water
1 package (6 ounces) strawberry gelatin
1/4 cup lemon juice
1 pound fresh strawberries, hulled, divided
2 cups heavy whipping cream, divided
1 jar (7 ounces) marshmallow creme
2/3 cup whipped cream cheese
2/3 cup sweetened condensed milk
Instructions
1 Combine the crust ingredients
2 Place the pretzels in a food processor and pulse until they're chopped. Add the butter and sugar to the food processor bowl and pulse until combined. Set aside 1/3 cup of the pretzel mixture for the topping.
3 Make the crust
4 Press the remaining mixture onto the bottom of a greased 9-inch springform pan. Refrigerate the crust for 30 minutes. Editor's Tip: Work with your fingertips and aim to make the pastry roughly even in thickness. If any holes open up, pinch the crust mix back together.
5 Prepare the gelatin
6 Meanwhile, in a bowl, add boiling water to the gelatin. Stir for two minutes or until the powder completely dissolves. Stir in the lemon juice. Refrigerate it for 30 minutes, stirring occasionally.
7 Slice the berries
8 Chop half of the berries. Slice the remaining strawberries and reserve them for the topping. Editor's Tip: Slice the strawberries right before using them. The delicate fruit deteriorates quickly once cut, so slicing them at the last moment will ensure they look and taste best on the pie.
9 Whip the cream
10 In a large bowl, beat 1 cup of the heavy cream until stiff peaks form. Editor's Tip: Be careful not to overbeat the cream, which will cause it to separate. Stop as the cream passes from soft to stiff peaks, which will hold their shape (not flop or droop) when you lift the beaters.
11 Make the filling
12 Remove the cooled gelatin mixture from the fridge. Beat the marshmallow creme, cream cheese and sweetened condensed milk into the gelatin mixture until blended. Gently fold the chopped strawberries and whipped cream into the gelatin mixture. Editor's Tip: Folding (as opposed to stirring), the cream into the gelatin preserves the airiness in the cream, making for a lighter filling.
13 Fill the pie and chill
14 Pour the cream mixture into the crust. Refrigerate the pie, covered, until it's firm, four to six hours.
15 Add toppings to the pie
16 Beat the remaining cup of heavy cream until stiff peaks form. Spread it over the pie. Top the pie with the sliced strawberries and pretzel mixture.