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Strawberry-Pretzel Pie

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Strawberry-Pretzel Pie
  • Prep 45 min
  • Total 8 hr 45 min
  • Ingredients 11
  • Servings 8
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This sweet-salty combination won the most pie votes at the Tennessee State Fair in 2010.
Updated Nov 1, 2010

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    If you are short on time, this pie can be made without the decorative crust edge.

Nutrition Information

890 Calories, 50g Total Fat, 9g Protein, 100g Total Carbohydrate, 66g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
890
Calories from Fat
450
Total Fat
50g
77%
Saturated Fat
29g
146%
Trans Fat
1g
Cholesterol
90mg
29%
Sodium
680mg
28%
Potassium
230mg
7%
Total Carbohydrate
100g
33%
Dietary Fiber
2g
9%
Sugars
66g
Protein
9g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
6%
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 Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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