Strawberry-Pretzel Pie

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

  • prep time 45 min
  • total time 8 hr 45 min
  • ingredients 11
  • servings 8

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
  • 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.
  • 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.
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