No Bake Strawberry Pretzel Pie
This No Bake Strawberry Pretzel Pie is the perfect summer dessert! This recipe is a twist on the classic Strawberry Pretzel Salad but in pie form.
It’s easy to make and requires no baking, making it a great option for those hot days when you don’t want to turn on the oven. We love making this recipe for summer!
Table of contents
❤️ Why You’ll Love This Recipe
- There’s no need to heat the house by turning on the oven.
- It has all the flavors of the classic salad with a creamy addition.
- The salty pretzels are a great way to balance out the sweet flavor of the pie.
🛒Ingredients
You only need a few simple ingredients to help you make this recipe. Gather these ingredients on your next trip to the grocery store so you can enjoy this light and refreshing treat.
- miniature pretzels
- butter
- sugar
- boiling water
- strawberry gelatin powder
- lemon juice
- fresh strawberries
- heavy whipping cream
- marshmallow creme
- whipped cream cheese
- sweetened condensed milk
- sugar
See the recipe card below for quantities.
🔪 How to Make This No Bake Strawberry Pretzel Pie
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Crush the pretzels then add the melted butter and sugar. Pour the crust into the bottom of a springform pan and chill for 30 minutes.
In a separate bowl combine the water, gelatin, and lemon juice until dissolved. Chill for 30 minutes.
Make the whipped cream by beating 1 cup of heavy cream in a bowl until stiff peaks form.
Combine the cream cheese, marshmallow creme, and condensed milk, and then add to the gelatin mixture.
Fold in the chopped strawberries,
Gently fold in the whipped cream. Pour into the crust and spread into an even layer.
Chill the pie for 4 to 6 hours. Meanwhile, make more whipped cream by mixing 1 cup of heavy cream and 1 tablespoon of sugar until soft peaks form.
Spread the whipped cream over the pie, and then garnish with sliced strawberries and pretzels.
🥄 Equipment
This is a quick overview of the tools that you need to make this recipe:
- Food processor
- 9 inch spring form pan
- mixing bowls
- Hand mixer
🥫 Storage
Storage – Store your strawberry pretzel pie in an airtight container or cover it with plastic wrap in the fridge for up to three days.
Freezing – You can also freeze this pie without the pretzels and strawberry garnish on the top. For up to 3 months.
Serve With
We love to serve this strawberry pretzel pie with our favorite summer entree like this Brown Butter Scallop Scampi. But, you can serve it with anything that you enjoy.
💭 Tips
Here are a few tips that you can use to ensure that this pie turns out perfectly for you when you make it.
- Make sure that your cream cheese is at room temperature before you start to add it to your filling. Otherwise, it will be lumpy instead of smooth.
- Chill the crust so that it is firm before you add the filling to it.
- Feel free to garnish the pie with anything that you like. Fresh berries, pretzels, or even sprinkles will all work great.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, this pretzel pie is great when made up to 24 hours ahead of time.
🍽 More Strawberry Recipes
Do you enjoy strawberry recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No Bake Strawberry Pretzel Pie
Equipment
- Food processor
- 9 inch spring form pan
- mixing bowls
- Hand mixer
Ingredients
- 4 cups miniature pretzels
- 8 tablespoons butter melted
- ¼ cup sugar
- ¾ cup boiling water
- 6 ounces strawberry gelatin powder
- ¼ cup lemon juice
- 1 pound fresh strawberries divided
- 2 cups heavy whipping cream divided
- 17 ounces marshmallow creme
- ⅔ cup whipped cream cheese
- ⅔ cup sweetened condensed milk
- 1 tablespoon sugar
Instructions
- Crush the pretzels either in a food processor or in a ziploc bag with a rolling pin.
- Add butter and sugar until combined.
- Press the crust mix into a 9 inch springform pan.
- Refrigerate 30 minutes.
- Meanwhile in a bowl combine the boiling water, jello and lemon juice.
- Whisk until all dissolved.
- Refrigerate 30 minutes stirring once or twice.
- Meanwhile dice up half of the strawberries and slice the other hald.
- In another bowl whip 1 cup heavy cream to form stiff peaks.
- Beat the marshmallow creme, cream cheese and sweetened condensed milk into the jello mixture until blended.
- Fold in chopped strawberries and whipped cream.
- Pour into crust.
- Refrigerate 4-6 hours.
- When ready to serve whip the remaining 1 cup of whipping cream with 1 tablespoon sugar until soft peaks form.
- Spread the whipped topping over the pie.
- Garnish with the sliced strawberries and more pretzels.
- Serve!
