Strawberry-Pretzel Pie

This sweet-salty combination won the most pie votes at the Tennessee State Fair in 2010.

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Servings 8

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( 103 ) Ratings

103 Ratings

5 Stars 15%

4 Stars 10%

3 Stars 17%

2 Stars 32%

1 Stars 17%

Member Reviews ( 28 )

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State Fair Pie Competition 2010

Judy Tarner

Clinton, Tennessee

ingredients 11
Prep Time 45 min
Total Time 8 hr 45 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: egg white

1: cup crushed pretzels

1/4: cup sugar

6: tablespoons butter, melted

2: packages (8 oz each) cream cheese, softened

1 1/2: cups sugar

1: container (12 oz) frozen whipped topping, thawed

1: bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced

1: cup boiling water

1: box (8-serving size) strawberry-flavored gelatin

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Directions

1 Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
2 Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
3 Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
4 Decorate outside edge of pie with 2 cups reserved cream cheese mixture.

EXPERT TIPS

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Expert Tips

If you are short on time, this pie can be made without the decorative crust edge.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 890
Calories from Fat: 450),

% Daily Value

Total Fat: 50g; 50%
(Saturated Fat 29g, 29% Trans Fat 1g 1% ),
Cholesterol: 90mg; 90%;
Sodium: 680mg; 680%;
Total Carbohydrate: 100g; 100%
(Dietary Fiber 2g 2% Sugars 66g 66% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 6%;

Exchanges:

2 1/2 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 Fat;

Carbohydrate Choices:

6 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

flowernerenergize

report Posted May. 30, 2012 8:09 AM

As much as I hate to downplay a Pillsbury recipe, 99% of which are the best, this pie just wasn't worth the trouble. The mixture of consistencies was actually a little bizarre and after a half a day the pretzels got stale, the jello got gummy and the strawberries kept releasing moisture and making the whole thing very unpleasant.

NanaDx3

report Posted Jun. 25, 2011 6:18 AM

Love this sweet and salty combination. I have made this 3 times and it is always a hit. Does take a while to make but it is worth it. Next time I am going to try Blueberries with it. Hum! That may be good. But love Strawberries!!

Carolyn483

report Posted Jun. 20, 2011 11:01 AM

This was a big family hit! They love pretzel jello. To save calories I did not put the extra pie crust on though. Great idea making this treat manable for smaller gatherings and pretty in the pie plate.

Darlene0625

report Posted Jun. 9, 2011 10:23 AM

I made this for Memorial Day and everyone loved it. They said I should enter it in a contest. I said it already won the State Fair. I will use fresh sliced strawberries the next time. I did not care for the frozen one's. Everyone should make this one.

marydewey37

report Posted Jun. 8, 2011 9:42 AM

This recipe is great. The crushed pretzels compliment the filling and strawberries. I would make it again.