Strawberry Pretzel Pie
Updated July 7, 2019
Johnny Miller for The New York Times. Food Stylist: Erin Jeanne McDowell.
- Total Time
- 40 minutes, plus cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
14 tablespoons/200 grams unsalted butter (1¾ sticks), softened, plus more for greasing the pan
2 cups plus 2 tablespoons/265 grams unsifted confectioners’ sugar
3 cups/120 grams mini snack pretzels, finely ground
1 cup/130 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces/340 grams cream cheese
1 ½ cups/360 milliliters very cold heavy whipping cream
1 pound/450 grams fresh strawberries, hulled and thinly sliced lengthwise
Nutritional analysis per serving (8 servings)
151 grams carbs; 147 milligrams cholesterol; 1126 calories; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams saturated fat; 54 grams fat; 1 gram trans fat; 4 grams fiber; 1350 milligrams sodium; 15 grams protein; 69 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.
- Step 2
In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
- Step 3
In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners’ sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
- Step 4
Add the remaining 2 tablespoons confectioners’ sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.
Private Notes
Comments
I have a question - is it 3 cups of pretzels that are then ground, or 3 cups of ground pretzels? Thank you!!
This is so summery and delicious! To address the issue of it not setting up correctly this is what I did it turned out so good.... - I used 2 packages of cream cheese (16 oz. all together) - I whipped the cream cheese powdered sugar in one bowl. in a separate bowl I whipped up the cream to stiff peaks. Then I folded the cream into the cream cheese mixture and put it in the shell. It set up perfectly after a couple hours in the fridge. - also make sure you grease the pie pan super well!
Since the weight is 120 grams I'm guessing it's 3 cups of mini pretzels before grinding.
I made the filling from this recipe with a different crumb crust (Biscoff cookies, melted butter and flaked sea salt because that's what I had). I followed the instructions and did not whip the cream separately. However the cream I used was "double cream" so probably thicker than American "heavy cream", and I used 50ml less than called for because I ran out. It set beautifully—soft but perfectly slice-able. Topped with lime zest and a mix of blueberries and raspberries. Delicious and easy!
If anyone is a fan not a of pretzel crust or graham cracker crust, i suggest using pie crust. blind bake and cool. I used 9'' pie pan with fared top than tart tin for larger area for filling. I used 8 oz cheese and 1C whipping creme. slice the strawberries. arrange them from outside in a slight over lap. Its worth effort for visually stunning pie and equally delicious.
I’ve now tried this twice, and both times have found it impossible to serve from the pan. First time I made it in a deep dish pie pan as called for. I needed a chisel to cut through the crust. Second time I used a 9x13 Pyrex baking dish, buttered liberally, and omitted the egg and leavening from the crust and baked it just 20 like shortbread. I’m going to try one more time using a springform pan and see how that works. I don’t know why adding crushed pretzels to the crust makes it so impossible.