Strawberry-Pretzel Pie

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

  • Prep Time 45 min
  • Total Time 8 hr 45 min
  • Servings 8

Ingredients

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.

Expert Tips

If you are short on time, this pie can be made without the decorative crust edge.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
890
(
Calories from Fat
450),
% Daily Value
Total Fat
50g
50%
(Saturated Fat
29g,
29%
Trans Fat
1g
1%
),
Cholesterol
90mg
90%;
Sodium
680mg
680%;
Total Carbohydrate
100g
100%
(Dietary Fiber
2g
2%
  Sugars
66g
66%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
10%;
Iron
6%;
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.