Fresh Strawberry Pie with a Pretzel-Pecan Crust Recipe
If you love a show-stopping summer dessert that brings together sweet, salty, and fruity flavors in every bite, this Fresh Strawberry Pie with a Pretzel-Pecan Crust is your new go-to treat. Imagine juicy, glossy strawberries nestled in a tangy strawberry filling, all loaded into a buttery, nutty, and crisp crust that combines the best of crushed pretzels and pecans. It’s a glorious contrast of textures and flavors—a little sweet, a little salty, beautifully fresh, and downright irresistible!
Ingredients You’ll Need
This Fresh Strawberry Pie with a Pretzel-Pecan Crust proves that you don’t need a long ingredient list to make something showstopping. Each ingredient here brings its own character, and together, they create a colorful and crave-worthy dessert that celebrates the best of strawberry season.
- Crushed pretzels: These golden bites bring a salty crunch to the crust, making every bite extra satisfying.
- Finely chopped pecans: Pecans add a nutty depth that plays beautifully with both the strawberries and pretzels.
- Granulated sugar: A bit in the crust and a bit in the filling to gently sweeten and develop that classic pie aroma.
- Unsalted butter (melted): The magic glue that brings the pretzel-pecan crust together and adds richness.
- Cornstarch: The unsung hero that thickens the filling, so your pie slices like a dream.
- Water: Helps the cornstarch bloom and makes the filling silky and smooth.
- Strawberry gelatin: For a bright strawberry flavor boost and that signature glossy look.
- Fresh strawberries (hulled and halved): The star of the show! Use the ripest berries you can find for a burst of summer in every forkful.
- Whipped cream or vanilla ice cream (optional): Add these for a luscious finishing touch—such an indulgent pairing with the pie!
How to Make Fresh Strawberry Pie with a Pretzel-Pecan Crust
Step 1: Make the Pretzel-Pecan Crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, blend the crushed pretzels, chopped pecans, sugar, and melted butter. Mix until the pretzels and pecans are well-coated and the mixture feels like damp sand. Pour it into a 9-inch pie plate and press it firmly into the bottom and up the sides. Aim for an even, tight layer—this will keep your crust sturdy and crisp. Slide it into the oven for 10 minutes, then let the crust cool completely on a wire rack. A cooled crust keeps the filling from getting soggy and preserves all that irresistible crunch.
Step 2: Prepare the Strawberry Filling
While the crust cools, grab a medium saucepan and whisk together the sugar and cornstarch. Gradually whisk in the water to prevent any lumps. Set the pan over medium heat and cook, stirring constantly, until the mixture thickens and turns beautifully translucent, about 5 to 7 minutes. Remove the pan from the heat and stir in the strawberry gelatin until it dissolves completely—this gives the pie that eye-catching, ruby-red sheen. Let the mixture cool to room temperature before proceeding.
Step 3: Fold in the Fresh Strawberries
Once the gelatin mixture is cool, gently fold in your hulled and halved strawberries. Be slow and tender here to protect those gorgeous berries. The strawberries will glisten as they get coated in the vibrant filling. This step really is the heart of Fresh Strawberry Pie with a Pretzel-Pecan Crust, combining sun-sweet fruit with a nostalgic, glossy pie filling.
Step 4: Assemble the Pie
Spoon the luscious strawberry filling into your cooled pretzel-pecan crust. Spread it out evenly with a spatula, making sure every inch is loaded with berries. A heaping mound in the center can make for a stunning, bakery-worthy presentation. Now, patience is key: let the pie chill in the refrigerator for at least 4 hours (overnight is even better!). This allows the filling to set up perfectly and the flavors to meld.
Step 5: Serve and Enjoy!
When it’s time for dessert, slice up your Fresh Strawberry Pie with a Pretzel-Pecan Crust and serve it chilled. A pillow of whipped cream or a scoop of vanilla ice cream on top is optional but highly encouraged. That creamy touch alongside the salty-sweet crunch of the crust makes every bite over-the-top delicious!
How to Serve Fresh Strawberry Pie with a Pretzel-Pecan Crust
Garnishes
Crown your slices with generous swirls of homemade whipped cream, or go all out with a scoop of real vanilla ice cream. For a little sparkle, sprinkle on reserved pecans or a dusting of powdered sugar. If you’re feeling fancy, a fan of fresh strawberry slices or a sprig of mint on each piece instantly elevates the whole experience.
Side Dishes
Because this pie is such a superstar, keep sides simple. Pair it with freshly brewed iced tea, lemonade, or even a crisp glass of rosé. For a backyard cookout, serve the Fresh Strawberry Pie with a Pretzel-Pecan Crust alongside a light green salad or grilled fruit kebabs to keep the summery, refreshing vibe going strong.
Creative Ways to Present
Consider serving the pie in individual mason jars for an adorable picnic or outdoor party treat. For mini desserts, use a muffin tin and form the crust in each section for bite-sized pies. You can even play with the strawberries—try alternating red and golden berries for a colorful twist or arrange them in a pretty spiral for ultimate visual impact.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the pie tightly with plastic wrap or foil and refrigerate. The Fresh Strawberry Pie with a Pretzel-Pecan Crust will hold its freshness and texture for up to two days. After that, the crust starts to soften, though the flavors stay just as delightful.
Freezing
This pie is best enjoyed fresh, but you can freeze it if you’re planning ahead. Assemble the pie and freeze it uncovered for a few hours to set the filling, then wrap it in layers of plastic wrap and foil. Thaw overnight in the fridge before serving, though keep in mind the strawberries may soften a bit more after freezing.
Reheating
This pie is made to be savored cold, so there’s no need to reheat. If you like, let it sit out for 10–15 minutes before serving to take the chill off and allow the flavors to shine. Just remember, the filling will hold its shape best when it’s cool.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you absolutely can! If strawberries aren’t in season, simply thaw frozen berries and drain them well before folding into the gelatin mixture. While fresh berries offer the best texture and color, the pie is still wonderfully tasty with good-quality frozen fruit.
Why is my crust soggy?
A soggy crust is usually caused by pouring in the filling when the crust is still warm. Always let your pretzel-pecan crust cool completely before adding the strawberry mixture, and your Fresh Strawberry Pie with a Pretzel-Pecan Crust will stay marvelously crunchy.
Can I make the pie a day in advance?
Definitely! The pie actually gets even better as it chills, so making it a day ahead is a great idea. Just cover it tightly and keep it refrigerated until ready to serve for the freshest results.
What’s the best way to crush pretzels and pecans?
For quick and easy prep, use a food processor and pulse until you reach a coarse, crumbly texture. No processor? Pop the pretzels and pecans in a sealed zip-top bag and crush them with a rolling pin for a bit of extra stress relief and great results.
Is it possible to make this pie gluten-free?
Yes! Simply substitute your favorite gluten-free pretzel sticks or twists for the regular pretzels, and double check that all other ingredients (especially the gelatin) are gluten-free. The rest of the recipe remains the same, so everyone can enjoy a slice.
Final Thoughts
If you’re looking for a dessert that’s as fun to prepare as it is to eat, this Fresh Strawberry Pie with a Pretzel-Pecan Crust is it. Each slice delivers a sunny, irresistible mix of flavors and textures that screams summertime and celebration. Gather your ingredients, invite some friends, and get ready for rave reviews around the table—this one’s a classic in the making!
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Fresh Strawberry Pie with a Pretzel-Pecan Crust Recipe
- Total Time: 4 hours 30 minutes (includes chilling)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect blend of sweet and salty with this delightful Fresh Strawberry Pie featuring a crispy Pretzel-Pecan Crust. A refreshing dessert that captures the essence of summer!
Ingredients
For the crust:
- 1 cup crushed pretzels
- ½ cup finely chopped pecans
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 (3-ounce) package strawberry gelatin
- 4 cups fresh strawberries, hulled and halved
For topping (optional):
- whipped cream or vanilla ice cream
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, chopped pecans, sugar, and melted butter. Press into a pie plate and bake for 10 minutes. Let cool.
- Make the filling: In a saucepan, combine sugar and cornstarch. Cook with water until thickened. Remove from heat, add strawberry gelatin, and let cool. Fold in fresh strawberries.
- Assemble: Pour the filling into the cooled crust and refrigerate for at least 4 hours.
- Serve: Enjoy chilled with whipped cream or ice cream.
Notes
- Ensure the crust is fully cooled to maintain crispness.
- Use frozen strawberries if fresh is unavailable, ensuring they are well-drained.
- For added texture, sprinkle reserved pecans on top before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (filling), Baking (crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
