Strawberry-Pretzel Pie

Strawberry-Pretzel Pie

This sweet-salty combination won the most pie votes at the Tennessee State Fair in 2010.

Prep Time

45

Minutes

Total Time

8:45

Hrs:Mins

Makes

8

servings

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
egg white
1
cup crushed pretzels
1/4
cup sugar
6
tablespoons butter, melted
2
packages (8 oz each) cream cheese, softened
1 1/2
cups sugar
1
container (12 oz) frozen whipped topping, thawed
1
bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
1
cup boiling water
1
box (8-serving size) strawberry-flavored gelatin
  1. Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
  2. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
  3. Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
  4. Decorate outside edge of pie with 2 cups reserved cream cheese mixture.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
If you are short on time, this pie can be made without the decorative crust edge.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 890
    • (Calories from Fat 450),
  • Total Fat 50g
    • (Saturated Fat 29g,
    • Trans Fat 1g),
  • Cholesterol 90mg;
  • Sodium 680mg;
  • Total Carbohydrate 100g
    • (Dietary Fiber 2g,
    • Sugars 66g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 1/2 Fruit;
    • 3 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;
    • 10 Fat;
    Carbohydrate Choices:
    • 6 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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