Strawberry Cream Pie
This sweet and salty strawberry cream pie recipe is made with a pretzel crust, topped with a strawberry jello filling with whipped cream incorporated to fluff it up—a perfect dessert for summer gatherings.
Servings: 8 slices
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
Baking: It’s not necessary to bake the pretzel crust, but it does help keep everything somewhat together when slices are plated. You can instead freeze the crust for 30 minutes to 1 hour until chilled.
Frozen: You can serve this pie frozen for a firmer consistency instead of a cream pie consistency.
Frozen: You can serve this pie frozen for a firmer consistency instead of a cream pie consistency.
Nutrition
Calories: 394kcal | Carbohydrates: 42g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 235mg | Potassium: 83mg | Sugar: 38g | Vitamin A: 790IU | Vitamin C: 18.7mg | Calcium: 28mg | Iron: 0.2mg
