Strawberry Pretzel Pie layers a finely textured, buttery pretzel crust with a tangy, whipped cream cheese filling and a glossy strawberry topping. This version uses homemade whipped cream for a smoother, more natural flavor. It's a great make-ahead dessert option for spring gatherings or any time you want a fresh, sweet-and-salty dessert that's simple to prepare.
Note from Erin
My strawberry pretzel salad has been a family favorite for years, and when I first developed that recipe, I swapped the usual Cool Whip for homemade whipped cream. The flavor was so much better that I never went back, and it made me want to create a pie version built the same way.
For this recipe, I kept that same approach and added more filling, so it feels closer to a no-bake cheesecake with a taller, more generous layer in every slice.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Butter: Pretzels absorb more liquid than graham crackers, so I found that the crumbs need additional butter to keep the crust from collapsing. If you substitute a graham cracker crust, reduce the butter to 6-7 tablespoons so the crust doesn't turn greasy.
- Cream Cheese: In my recipe testing, I discovered that the brand of cream cheese makes a difference. Philadelphia cream cheese has a lower water content, which helps the filling set properly.
- Cornstarch: I've made the topping both with and without cornstarch, and prefer adding cornstarch because it makes a thicker topping that coats the strawberries and keeps it from running over the edges, which is especially important when you're working with a pie instead of a flat dish.
Tips to Make the Best Strawberry Pretzel Pie
Prepare the Pretzel Crust
- Crush the pretzels finely, like coarse sand. I love bigger chunks in the Jell-O salad, but for the pie, they really do need to be fine so that the crust holds together.
- Once you've mixed the butter in, press it firmly. If the mixture crumbles, add more melted butter, one teaspoon at a time.
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Make the Cream Cheese Filling
- When whipping the cream, look for peaks that stand up when you lift the whisk. Stiff peaks are important so the filling holds shape.
- Spread the cheesecake filling all the way to the edge and press it gently against the crust. This seals it so the Jell-O topping doesn't seep into the crust.
Mix the Strawberry Gelatin Topping
- You can put the gelatin mixture in the fridge to speed up the thickening process. Just check it frequently and add the strawberries once the liquid has thickened to an egg-white consistency.
Top Tip!
Pay attention to the temperature at every layer. If one layer is too warm, it will affect the next layer's structure, and the pie won't set cleanly.
- Let the crust cool completely before adding the filling. A warm crust will soften the filling and affect how well it sets.
- Use room temperature cream cheese so the filling blends smoothly and doesn't have chunks.
- Cool the strawberry topping before adding it until it thickens slightly. If it's too warm or runny, it will melt the filling and run over the edges.
Make Ahead⏳
This pie needs at least 4 hours to fully set; longer is even better. This is a great recipe to make a day ahead. Just keep it in the refrigerator until you are ready to serve it.
Recipe
Strawberry Pretzel Pie (With Homemade Whipped Cream)
Recipe by:Strawberry Pretzel Pie layers a finely textured, buttery pretzel crust with a tangy, whipped cream cheese filling and a glossy strawberry topping. It's a great make-ahead dessert option for spring gatherings or any time you want a fresh, sweet-and-salty dessert that's simple to prepare.
Ingredients
Crust:
- 2 cups (175 grams) crushed pretzels about 4-4 ½ cups of whole pretzels
- ⅓ cup (67 grams) granulated sugar
- 10 tablespoons (142 grams) salted butter
Filling:
- 2 packages (452 grams) cream cheese (8 ounces each) softened
- ¾ cup (150 grams) granulated sugar
- ¼ cup (58 grams) sour cream
- 1 ½ cup (355 ml) heavy whipping cream
- 1 teaspoon (5 ml) vanilla extract
Topping:
- 1 package (28 grams) strawberry-flavored gelatin (3.5 ounce package)
- ¾ cup (177 ml) boiling water
- ¾ cup (177 ml) cold water
- 2 tablespoons (16 grams) cornstarch
- 1 pound (454 grams) fresh strawberries quartered and patted dry
Instructions
- Preheat the oven to 350°F (167°C).
- Mix the pretzel crumbs, sugar, and melted butter until combined. The mixture should look wet, but not greasy, and hold together when you press it between your fingers.2 cups crushed pretzels, ⅓ cup granulated sugar , 10 tablespoons salted butter
- Spread the crumb mixture evenly across the bottom of a 9-inch deep dish pie plate. Use the bottom of a measuring cup to press the crumbs firmly up the sides first, creating an even edge. Then press the remaining crumbs into the bottom until the surface is smooth and compact with no loose areas. Bake for 10 minutes, then cool completely.
- In a large bowl, use an electric hand or stand mixer to beat the cream cheese, sugar, and sour cream until smooth and fluffy.2 packages cream cheese, ¾ cup granulated sugar, ¼ cup sour cream
- Place whipping cream in a separate large bowl. Using the whisk attachment for your electric mixer, mix on medium speed until the mixture begins to thicken. Add the vanilla extract, turn to high speed and whip for several minutes, until stiff peaks form.1 ½ cup heavy whipping cream, 1 teaspoon vanilla extract
- Gently fold the whipped cream into the cream cheese mixture until no streaks of cream cheese remain. (Overmixing will deflate the cream and make the filling softer.)
- Spread the filling evenly over the cooled crust, pressing it against the sides to create a seal. Set the pie plate in the refrigerator while you prepare the topping.
- Add the gelatin, cornstarch, and boiling water to a large bowl. Whisk together until the gelatin dissolves.1 package strawberry-flavored gelatin, ¾ cup boiling water, 2 tablespoons cornstarch
- Once the gelatin is dissolved, whisk in the cold water. Let the gelatin mixture cool for 10-15 minutes or until it thickens to the point where it coats the back of a spoon, but is still pourable.¾ cup cold water
- Stir in the sliced strawberries, then continue cooling until it thickens enough to spoon onto the pie without running over the edges.1 pound fresh strawberries
- Gently scoop the strawberry mixture over the cream cheese layer. Then refrigerate for at least 4 hours or until set.
If the mixture feels dry or doesn’t hold when pressed, drizzle in a little more melted butter, one teaspoon at a time.
The peaks should stand straight up without folding over. If they’re soft, keep whipping.
Depending on the depth of your pie plate, you may not need all of the filling. Leave about ½-inch of space on top for the strawberry topping.
It should mound slightly when you scoop it and stay in place for a second before slowly settling. If it runs immediately, it needs more time. If it’s stiff or fully set, it has gone too far.
Notes
Storage: Store covered in the refrigerator for up to 3 days. Keep the pie chilled at all times so the layers stay firm. For clean slices, wipe your knife between cuts.
Freezing: Freezing is not recommended. The gelatin and fresh strawberries can become watery as they thaw, which affects the texture of the topping.
Graham Cracker Substitution: You can swap the pretzel crust for a graham cracker crust. Use the same amount of crumbs, but reduce the butter to 6-8 tablespoons, since graham crackers bind more easily.
Make-Ahead Tip: This pie is best made several hours in advance or the day before serving. Plan for at least 4 hours of chill time so the layers set fully.
Nutrition
Calories: 733kcal | Carbohydrates: 64g | Protein: 8g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 609mg | Potassium: 270mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1882IU | Vitamin C: 34mg | Calcium: 115mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Madalaine says
Really fabulous! I’ve never had anything like this but it was so good. I took a risk and didn’t whip and fold the whipped cream in separately. I just added it in with the cream cheese mixture and whipped it all with my kitchen aid. It worked great.
Erin Gierhart says
I'm so glad your shortcut worked well. Thanks for sharing it!