Each year for Mother’s Day, Trevor & the girls bake me something sweet (like these, this, or this). This year, I wanted something super decadent – a salty and sweet pie.
So what would make the Mother’s Day pie list this year? How about a Double Strawberry Pretzel Pie – a little bit of pretzel, mixed with syrup, sugar, fresh fruit and other yummy things. It’s my dream pie! The pie crust has crunch. The filling is like a pillowy light version of cheese cake and the strawberries on top add a much needed freshness. It’s a little tart, sweet, crunchy and a whole lotta goodness!
Ya know what’s even better about this pie? It’s absolutely perfect on its own. It doesn’t need any more cream, whipped cream or any other toppings. It’s perfect with a big ol’ spoon dug right in.
I know you’ll just love this pie! Let me know what you think in the comments below!
Double Strawberry Pretzel Pie
Ingredients
Pretzel Crust
- 4 cups mini salted pretzels
- 2 tablespoons maple syrup
- 1 stick (8 tablespoons) cold salted butter, cubed
Cream filling and strawberries
- 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 strawberry 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
Directions
- Preheat the oven to 375 degrees F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate.
- To make the crust. In a food processor, pulse the pretzels into fine crumbs. Add the butter and maple syrup. Pulse until the mix clumps together to form pea-size balls. Add 1-2 tablespoons cold water 1 tablespoon at a time until the dough comes together and forms a ball. Press the dough into the prepared pie plate. Transfer to the oven and bake 12-15 minutes, until golden. Let cool.
- In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Slowly add the heavy cream, 1/4 cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about 1-2 minutes. Using a spatula, swirl in 2 tablespoons jam. Spoon the cream into the pretzel crust. Cover and chill 3 hours or up to 4 days.
- Toss together the strawberries, St. Germain (if using), mint, and lemon zest in a bowl. If you prefer a sweeter berry, add 1-2 tablespoon of sugar. Let the fruit sit for 10-15 to release some of its juices.
- To serve, spoon the berries over the cream. Drizzle over the remaining 1 tablespoon jam. Slice and serve immediately, topped with additional mint and elderflowers, if desired. Enjoy!
To make ahead: if you’d like to make the pie ahead time, just keep the strawberries off the pie until serving (unless you’re making the frozen pie). You can keep the pie in the fridge for up to 3 days before you are ready to serve.
Season Generously 