To conclude Strawberry Week here on Kathy’s Kitchen Table, I have for you my husband’s new favorite strawberry dessert. He is in love with this pie. It’s an easy pie to put together but it sure doesn’t taste like it.
The pie is frozen, so it is cold and delicious. I don’t know about you, but I love cold desserts. I love my pumpkin pie cold. Apple pie, cold. Actually, I guess I like most pies cold. So, if you are a fan of frozen desserts, give this one a try.
This Strawberry Pie has three layers. The crust is a combination of pretzel, brown sugar and butter. It is sweet, salty and crunchy in one bite. The center of the pie is creamy with chunks of strawberries mixed in. And the top layer of the pie is just freshly whipped cream with a little dash of sugar! Oh, the whipped cream is heavenly! It is so silky and smooth with just a hint of sweetness as to not overpower the rest of the pie.
Want to know another great thing about this pie? It makes two pies! How awesome is that? You can make one for yourself and give the other one away or save it for later. It will keep in the freezer if you wrap it well.
- 2 cups finely crushed pretzel sticks
- ¾ cup butter, melted
- ¼ cup packed light brown sugar
- 2 cups sliced fresh strawberries
- 1 (14 ounce) can sweetened condensed milk
- 4 ounces cream cheese, softened
- 4 tablespoons plus 1 teaspoon (1/2 of 3 ounce package) strawberry gelatin
- 2 cups whipping cream, divided
- ⅓ cup sugar
- Preheat oven to 350 degrees F. Lightly grease 2 9 inch pie plates and set aside.
- Finely crush the pretzels in a food processor.
- In a large bowl, add the crushed pretzels, butter and brown sugar. Stir to combine.
- Divide the pretzel mixture evenly between the two pie plates. Firmly press on the bottom and up the sides of the pie plates.
- Bake 10 to 12 minutes or until lightly browned. Remove from oven and let completely cool.
- Process the strawberries in a food processor until finely chopped.
- In a large bowl or the bowl of a stand mixer, beat the condensed milk, cream cheese and strawberry gelatin until smooth. Add the strawberries and beat on low speed until well blended. Transfer to a large bowl and set aside.
- Wipe out the bowl and add ¾ cup whipping cream and beat at high speed until soft peaks form. Gently fold into the strawberry mixture.
- Divide the strawberry mixture evenly between pie plates.
- Cover and freeze until firm, about 8 to 12 hours.
- Beat the remaining 1¼ cups whipping cream at high speed until foamy. Gradually add the sugar and beat until soft peaks form. Spread the whipped cream over the pies evenly. Freeze for 1 hour or until firm.
Recipe Source: Southern Living
Linked to: Summer Link Party
