Description

This Double Strawberry Pretzel Pie combines a salty, crunchy pretzel crust with a creamy, fluffy strawberry-infused filling topped with fresh macerated strawberries. It’s a perfect balance of sweet, tart, and salty flavors, ideal for a refreshing summer dessert or festive occasion. The crust is baked for a golden crisp, and the luscious cream cheese whip is swirled with strawberry jam and chilled before topping with minty, lemon-zested strawberries.

Ingredients

Crust

4 cups mini salted pretzels
2 tablespoons maple syrup
1 stick (8 tablespoons) cold salted butter, melted

Filling

12 ounces cream cheese
1/4-1/2 cup powdered sugar (adjust to taste)
1 cup heavy cream
2 teaspoons vanilla extract
3 tablespoons strawberry jam or preserves

Topping

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8 or 9 inch tart pan with a removable bottom, or alternatively use a standard pie plate to ensure easy removal and serving.
Make the Crust: In a food processor, pulse together the mini salted pretzels, melted cold salted butter, and maple syrup until the mixture becomes fine crumbs. Press the crust mixture firmly and evenly into the prepared pie pan. Bake in the preheated oven for about 8 minutes or until the crust is golden and fragrant. Remove from oven and let it cool completely to set.
Prepare the Filling: In a medium mixing bowl, beat the cream cheese and powdered sugar on high speed, scraping down the bowl’s sides, until the mixture is very smooth and creamy—this will take about 2 minutes. Gradually add the heavy cream in 1/4 cup increments, whipping thoroughly after each addition until fully incorporated. Add the vanilla extract and continue whipping the mixture on high speed until light and fluffy, about 1 to 2 minutes. Gently fold in 2 tablespoons of strawberry jam using a spatula to create a swirl effect without losing airiness.
Assemble and Chill: Spoon the cream cheese filling evenly into the cooled pretzel crust. Cover the pie with plastic wrap and refrigerate for at least 3 hours or up to 4 days to allow the filling to set fully and flavors to meld.
Prepare the Strawberry Topping: In a bowl, combine the sliced fresh strawberries, St. Germain elderflower liqueur (if using), torn mint leaves, and lemon zest. Optionally add 1 to 2 tablespoons of sugar if you desire sweeter berries. Toss gently and let the mixture sit for 10 to 15 minutes to release juices and enhance flavors.
Serve the Pie: Just before serving, spoon the prepared macerated strawberry topping evenly over the chilled cream filling. Drizzle the remaining 1 tablespoon of strawberry jam over the berries for added sweetness and shine. Garnish with extra mint leaves and elderflowers if desired. Slice and serve immediately to enjoy the perfect contrast of crunchy crust and creamy filling topped with fresh fruit.

Notes

You can adjust the amount of powdered sugar in the filling based on your sweetness preference.
St. Germain elderflower liquor is optional but adds a subtle floral note that beautifully complements the strawberries.
For best results, slice strawberries horizontally to show the pretty cross-section when serving.
This pie can be made up to four days in advance; just keep refrigerated and add the topping fresh before serving.
If you don’t have a food processor, place pretzels in a sealed plastic bag and crush with a rolling pin for the crust.
Use a tart pan with removable bottom for easy pie removal, or a standard pie plate works fine with careful slicing.

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American