Strawberries & Cream Pretzel Pie
In my opinion, one of the best parts about summertime is the sweet summer berries. Typically I like making berry tarts, but I was craving something creamy- yet tart, and also sweet- yet salty. This recipe is yet again inspired by my favorite, Half-Baked Harvest. If the thought of making this pie sounds intimidating, I promise you it is very easy.
Also, just a forewarning- slicing this pie gets MESSY. The best way around the mess is to freeze the pie completely before topping with the strawberry mixture and then slice.
Pretzel Crust Ingredients:
- 4 cups mini salted pretzels
- 2 tablespoons maple syrup
- 1 stick (8 tablespoons) cold salted butter, cubed
- 1 teaspoon cinnamon
Strawberry Cream Cheese Filling
- 12 ounces cream cheese
- 1/4-1/2 cup powdered sugar using more or less to your taste
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 3 tablespoons berry jam or preserves
- 1 pound (4 cups sliced) fresh strawberries, sliced horizontally
- 3-4 tablespoons St. Germain (elderflower liquor) (optional)
- 1 tablespoon fresh mint leaves, roughly torn, plus more for serving
- zest of 1 lemon
Instructions:
Preheat oven to 375 degrees, grease a pie or tart pan.
Using a food processor (or blender), blend the pretzels into fine crumbs.
Add butter, cinnamon, and maple syrup. Blend together until “dough” is formed into pea sized balls. It will be a bit crumbly!
Add 1-2 teaspoons of cold water, 1 teaspoon at a time, until dough comes together and forms into a ball.
Press dough evenly into prepared pan. Transfer to oven for 10-15 minutes, or until golden.
Remove & let cool.
In a large mixing bowl, beat together the cream cheese and powdered sugar on high speed. Scrape the sides of the bowl so it mixes well and turns smooth.
Slowly add the whipping cream, 1/2 a cup at a time until incorporated.
Add the vanilla, whipping on high speed until light and fluffy. This should take about 2-3 minutes.
Using a spatula, swirl in 2 tablespoons of the jam.
Add the cream into the pretzel crust, evenly.
Cover and chill for up to 3 hours or up to 4 days.
In a medium bowl, toss together the strawberries, St. Germain, mint, and lemon zest.
Let the fruit mixture sit for about 15 minutes before adding to the pie to let all the juices out.
Once the strawberry mixture is added to the crust, top with mint, slice, & serve!
ENJOY!
