Double Strawberry Pretzel Pie
This oh so easy pie is so delicious, every bite is sweet, salty, creamy, and bursting with fresh spring berries
- PRETZEL CRUST
- 4 cups mini salted pretzels
- 2 tablespoons maple syrup
- 1 stick (8 tablespoons) cold salted butter, melted
- CREAM FILLING AND STRAWBERRIES
- 12 ounces cream cheese
- ¼-1/2 cup powdered sugar using more or less to your taste
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 3 tablespoons strawberry jam or preserves
- 1 pound (4 cups sliced) fresh strawberries, sliced horizontally
- 3-4 tablespoons St. Germain (elderflower liquor) (optional)
- 1 tablespoon fresh mint leaves, roughly torn, plus more for serving
- zest of 1 lemon
- Preheat the oven to 350 degrees F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate.
- To make the crust. In a food processor, pulse together the pretzels, butter, and maple until the pretzels are fine crumbs. Press the mix into the prepared pie plate. Bake 8 minutes, until golden. Let cool.
- In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Slowly add the heavy cream, ¼ cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about 1-2 minutes. Using a spatula, swirl in 2 tablespoons jam. Spoon the cream into the pretzel crust. Cover and chill 3 hours or up to 4 days.
- Toss together the strawberries, St. Germain (if using), mint, and lemon zest in a bowl. If you prefer a sweeter berry, add 1-2 tablespoon of sugar. Let the fruit sit for 10-15 to release some of its juices.
- To serve, spoon the berries over the cream. Drizzle over the remaining 1 tablespoon jam. Slice and serve immediately, topped with additional mint and elderflowers, if desired.
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