• Servings: 12
  • Preparation Time: 45 minutes
  • 4 c. GF pretzels
  • 6 T. butter, melted
  • ¼ c. sugar
  • ¾ c. boiling water
  • Small package strawberry gelatin
  • ¼ c. fresh lemon juice (about 1 fresh lemon)
  • 1 lb. strawberries, divided
  • 8 oz. cream cheese
  • Small can sweetened condensed milk
  • 2 c. heavy whipping cream, divided.
  • 2 T. sugar
  1. Place pretzels in food processor or blender and pulse till chopped. Add butter and sugar and pulse until combined. Reserve ¼ c. pretzel mixture for topping. Divide remainder between two well buttered 9” pie pans. Spread on bottom and up sides. Chill for 30 minutes. (Can also be made in a 9” springform pan. Meanwhile, put gelatin a bowl and add boiling water, stir 2 minutes to completely dissolve gelatin. Stir in lemon juice and chill 30 minutes, stirring every 10 minutes. Meanwhile, hull the strawberries and chop half, reserving remainder for topping pie. In a stand mixer, beat 1 c. whipping cream until stiff peaks form, remove beaten cream and set aside in fridge. In same mixer bowl, beat cream cheese until creamy, add sweetened condensed milk and beat until smooth and creamy. Fold in gelatin mixture until; blended. Fold in chipped strawberries and beaten whipped cream. Pour into crust. Refrigerate, covered at least 6 hours or overnight. Beat 1 c. heavy cream, when cream begins to thicken, add 2 T. sugar and beat until stiff peaks form. Spread cream over pie, top with reserved strawberries and pretzel mixture before serving.
Our family loves all the berries of summertime. But strawberries are the easiest and most economical to find at farmers markets and produce stores. This pie is good if you enjoy the flavors of salty and sweet. Personally, I think next time I make it I will use a cookie crust. I love that it is a no cook treat.