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Easy No-Bake Strawberry Pretzel Salad Pie

easy no bake strawberry pretzel salad pie - featured image
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A quick and easy no-bake dessert featuring a crunchy pretzel crust, creamy filling, and fresh strawberry topping, perfect for summer gatherings.

Ingredients

Scale
  • 2 1/2 cups crushed pretzels (about 6 oz)
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, melted (room temperature)
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 4 cups fresh strawberries, hulled and sliced
  • 2/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 1/2 cups cold water
  • 1 tbsp lemon juice (freshly squeezed)

Instructions

  1. Preheat oven to 350°F (175°C). Crush pretzels finely using a food processor or rolling pin inside a sealed bag.
  2. Combine crushed pretzels and sugar in a bowl, then stir in melted butter until mixture resembles wet sand.
  3. Press pretzel mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch pie dish.
  4. Bake crust for 10 minutes. Remove from oven and let cool completely.
  5. Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.
  6. In a separate cold bowl, whip heavy cream until stiff peaks form (3-5 minutes).
  7. Gently fold whipped cream into cream cheese mixture without deflating.
  8. Spread cream layer evenly over cooled pretzel crust. Refrigerate about 15 minutes.
  9. In a medium saucepan, combine sugar and cornstarch. Slowly whisk in water until smooth.
  10. Stir in lemon juice and half of the sliced strawberries.
  11. Cook over medium heat, stirring constantly, until mixture thickens and becomes clear (5-7 minutes). Remove from heat and cool slightly.
  12. Pour strawberry glaze over cream layer, then arrange remaining fresh strawberry slices on top.
  13. Chill pie in refrigerator for at least 4 hours or overnight to set layers.
  14. Slice with a sharp knife dipped in hot water for clean edges and serve.

Notes

Bake the crust to prevent sogginess and let it cool completely before adding the cream layer. Use cold cream and a chilled bowl for whipping to achieve stiff peaks. Gently fold whipped cream into cream cheese mixture to keep it airy. Stir strawberry topping constantly and remove from heat as soon as it thickens and turns clear. Chill pie for at least 4 hours or overnight for best results.

Nutrition

Keywords: strawberry pretzel salad pie, no-bake dessert, summer dessert, easy pie recipe, pretzel crust, creamy filling, fresh strawberries

Find it online: https://gleefulfork.com/easy-no-bake-strawberry-pretzel-salad-pie-recipe-perfect-for-summer-desserts/