Fluffy Strawberry Pie with Pretzel Crust

Fluffy Strawberry Pie with Pretzel Crust

A salty pretzel crust pairs with a cool and fruity filling in a no-bake refrigerator pie.

Prep Time

30

Minutes

Total Time

9:30

Hrs:Mins

Makes

8

servings

Pretzel Crust
1 1/4
cups crushed pretzels
1/4
cup granulated sugar
1/2
cup butter or margarine, melted
Pie
3/4
cup boiling water
1
package (4-serving size) strawberry-flavored gelatin
1
teaspoon grated lime peel
1/4
cup lime juice
1 1/2
cups whipping (heavy) cream
3/4
cup powdered sugar
2
cups strawberries, slightly crushed
Chocolate-covered strawberries, if desired
  1. In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
  2. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
  3. Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
  4. Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Raspberry-flavored gelatin can be substituted for the strawberry-flavored gelatin, and 2 cups fresh raspberries (no need to crush) can be used instead of the strawberries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 16g,
    • Trans Fat 1g),
  • Cholesterol 90mg;
  • Sodium 310mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 1g,
    • Sugars 31g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.