Strawberry Cream Pie
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Learn how to whip up this strawberry cream pie recipe. It is made with a pretzel crust, topped with a strawberry jello mix, and pudding with whipped cream—a perfect dessert for summer gatherings.
This pie reminds me of a pretzel salad. You get the sweet and salty twist to a nostalgic dessert. Make sure to try out my candied strawberries, strawberry heaven on earth cake, or even this strawberry rhubarb bars.
Reasons You’ll Love This Recipe
Sweet and Salty – This is a sweet, salty dessert that is a fruity flavor.
Creamy – This is a super sweet and creamy pie filling. An extra fluffy pie filling.
Party Approved – Great for parties, family events, holidays, etc.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Pretzels: You will want to crush the pretzels into a fine crumble.
- Granulated Sugar: This is going to sweeten up the pretzel crust.
- Butter: This is the binder for the crust to help the crust stick together.
- Strawberry Jello: You can use a box of strawberry jello to help add a rich and sweet strawberry flavor.
- Water: Use filtered water to mix up with the strawberry jello.
- Strawberry Extract: This is going to enhance the flavor to the pie.
- Instant Pudding: Reach for a box of instant vanilla pudding. This will give you that creamy pie taste.
- Whipped Cream: You will use whipped cream to fold into the pie for a super fluffy texture. Homemade whipped cream would be a nice addition to the top.
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Substitutions and Variations
- Jello: You can use any flavor of jello, such as orange, watermelon, raspberry, or cherry.
- Pudding: If you want to change up the flavor, consider using a cheesecake or white chocolate pudding. Just make sure it is an instant pudding package.
- Topping for Pie: Top with fresh berries, mint leaves, etc.
- Mix-Ins: To add more flavor to the pie filling, you can mix in chocolate chips, diced fruit, chopped nuts, etc.
NOTE: This recipe has not been tested with other substitutions or variations
How To Make Strawberry Cream Pie
Step 1 – Grease your pie pan and then crush your pretzels in a bowl to a fine crumb.
Step 2 – Add sugar to the pretzels and stir until you can’t see the sugar anymore.
Step 3 – Add the butter and mix until all of the pretzels are coated.
Step 4 – Press the crust into the pan and firmly into the pie plate. Do this for the bottom and edges of the pie plate.
Bake in the oven for 10 minutes, and then allow the crust to fully cool.
Step 5 – Add the jello mixture and the boiling water to a stand mixer. Stir until the sugar is dissolved. Then add the cold water and stir again.
Next, place the jello in the fridge to chill for 15 minutes.
Step 6 – Add the extract and pudding and mix to combine.
Step 7 – Fold in the Cool Whip and place in the fridge as directed.
Step 8 – Once the pie is fully chilled, add the rest of the Cool Whip.
Step 9 & 10: Spoon mixture into the crust, cover, and refrigerate for 8 hours.
Tips For Making Pie
How to Store and Freeze
You can refrigerate the pie for up to 4-5 days or freeze it for 2-3 weeks. Slice and serve straight from the fridge or freezer. If you freeze the pie, it will have a firmer texture.
Recipe FAQs
Yes, you can use a graham cracker crust or even an Oreo cookie crust in replace of it. Feel free also to buy a pre-made crust if you prefer.
I recommend making this pie a day before you plan to serve it. That way, it has enough time to fully set up before you serve it.
If you prefer, you can use fresh whipped cream instead of whipped topping. Store-bought holds up longer as it is stabilized, whereas homemade deflates quicker.
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Strawberry Cream Pie
Ingredients
Crust
- 1 1/2 cups crushed pretzels about 4 3/4 cups of whole pretzels
- 1/4 cup granulated sugar
- 1/2 cup butter melted
Filling
- 3 ounces box strawberry jell-o mix
- 3/4 cup boiling water
- 1/2 cup cold water
- 1/4 teaspoon strawberry extract optional
- 3/4 ounce box instant vanilla pudding
- 8 ounces whipped topping thawed
Instructions
Crust
- Preheat the oven to 350 degrees F. Grease a 9 inch deep dish pie dish.
- In a medium bowl, add in the crushed pretzels and sugar. Stir until combined.
- Add in the melted butter and stir until the butter coats all of the pretzels.
- Pour the mixture into the prepared pie dish. Using your hand or a flat bottomed cup, firmly and evenly press the crust into the bottom and up the sides of the pie plate.
- Place in the oven and bake for 10 minutes.
- Remove from the oven and let cool completely. Turn off the oven.
Filling
- In a large medium mixing bowl, add in the jello mix and boiling water. Stir until the sugar is completely dissolved.
- Add in the cold water and stir until combined.
- Place in the fridge to chill for 15 minutes. Don’t let it chill any longer because the jello will set up.
- Once the mixture has chilled, add in the strawberry extract and the instant pudding mix. Whisk until the pudding mix is fully combined and smooth.
- Add in half of the 8 ounces of thawed whipped topping and fold until combined. Cover and place in the fridge to chill for 20 minutes to thicken up.
- Once chilled, add the remaining thawed whipped topping and fold until no white streaks are left.
- Scoop the fluffy mixture into the pretzel crust and spread all the way to the sides using an angled spatula.
- Cover and place in the fridge to chill for 8 hours.
- Cut and serve.
Notes
Frozen: You can serve this pie frozen for a firmer consistency instead of a cream pie consistency.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Can I make this with graham crackers for the crust? If so does it need to be baked? (with sugar and butter)
You can and no it doesn’t need to be baked. Refrigerate it until it’s firm.