Description

This Fresh Strawberry Pie with a Pretzel-Pecan Crust is a delightful summer dessert combining a salty, crunchy crust with a sweet and fruity strawberry gelatin filling. The crust blends crushed pretzels and pecans baked to perfection, while the filling features fresh strawberries coated in a glossy strawberry gelatin mixture. Easy to prepare and refreshingly light, it’s perfect for warm-weather gatherings and pairs beautifully with whipped cream and fresh mint.

Ingredients

Scale

For the crust:

1 cup crushed pretzels
1/2 cup finely chopped pecans
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the filling:

1 cup granulated sugar
3 tbsp cornstarch
1 cup water
3 tbsp strawberry gelatin powder
4 cups fresh strawberries (hulled and halved)

For topping (optional):

Whipped cream or whipped topping
Fresh mint leaves

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Instructions

Prepare and bake the crust: Preheat the oven to 350°F. In a medium bowl, combine the crushed pretzels, finely chopped pecans, sugar, and melted butter. Mix until the ingredients are well incorporated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely before adding the filling.
Make the gelatin filling: In a saucepan over medium heat, whisk together the sugar, cornstarch, and water until smooth. Bring the mixture to a boil while stirring constantly, and continue cooking for about 5 minutes until it thickens to a pudding-like consistency. Remove the saucepan from heat and stir in the strawberry gelatin powder until completely dissolved. Allow the gelatin mixture to cool to room temperature to prevent wilting the fresh strawberries.
Assemble the pie: Evenly arrange the fresh halved strawberries in the cooled pretzel-pecan crust. Pour the cooled strawberry gelatin mixture gently over the strawberries, making sure to coat all the berries to create a glossy top layer. Be careful not to overload one spot to ensure an even set.
Chill the pie: Transfer the assembled pie to the refrigerator and chill for at least 4 hours or until the filling is fully set and firm.
Serve: Just before serving, optionally top the pie with whipped cream or whipped topping and garnish with fresh mint leaves for added flavor and presentation.

Notes

Ensure the gelatin mixture is completely cooled before pouring over the strawberries to keep them fresh and prevent them from cooking or wilting.
For extra texture and flavor, sprinkle additional chopped pecans on top of the pie before chilling.
This pie is best served chilled and is perfect as a refreshing summer dessert.