About the Recipe
Gluten-Free Strawberry Pretzel Pie is a delightful dessert that harmonizes diverse flavors and textures. The salty pretzel crust, crafted from crushed pretzels, melted butter, and sugar, provides a crunchy and savory foundation that beautifully contrasts with the sweetness of the filling. This balance of salty and sweet is crucial to the pie’s appeal.
Above the crust lies a creamy layer of cream cheese, sweetened with sugar and whipped topping, often enhanced with vanilla for added sweetness. This layer is generously spread over the cooled crust, creating a rich and airy texture.
The pie is crowned with a vibrant layer of strawberry gelatin and fresh strawberries. The gelatin is prepared and mixed with sliced strawberries, resulting in a colorful and delectable topping. The combination of bright red strawberries, creamy filling, and golden-brown crust creates an eye-catching presentation that is sure to impress at any gathering.
Ingredients
Pretzel Pie Crust
3 cups small gluten free pretzels
4 tablespoons brown sugar
3 tablespoons sugar
½ cup unsalted butter melted
Cheesecake Layer Pie Filling
8 ounces cream cheese softened
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cup sugar
½ cup heavy cream
Strawberry Layer Pie Filling
4 cups fresh strawberries washed and cut
¼ cup sugar
½ cup water
1 tablespoon lemon juice
3 tablespoons strawberry gelatin mix measured straight from box
2 tablespoons corn starch
Preparation
Preheat oven to 350 degrees Fahrenheit.
Pretzel Pie Crust
Place all the piecrust ingredients into a food processor and process until they resemble wet sand.
Press the crust mixture into the bottom and sides of a greased 9-inch pie pan.
Bake for 10 minutes. Allow the crust to cool completely before filling.
Cheesecake Filling
To make the filling, in a large bowl, using an electric mixer, combine 8 ounces of softened cream cheese, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, and ¼ cup of sugar until the mixture is light and fluffy.
In a medium bowl, beat ½ cup of heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture just until combined, then spread the mixture into the prepared pie crust.
Chill the pie in the refrigerator for 2 hours.
Strawberry Layer
In a medium saucepan, combine ¼ cup of sugar, water, lemon juice, dry strawberry gelatin, and cornstarch. Bring the mixture to a boil over medium heat and let it bubble for a minute.
Once the mixture has boiled, remove it from the heat.
In a bowl, place the cleaned and cut strawberries. Pour the strawberry glaze mixture over the strawberries and toss them to ensure they are well coated.
Next, spoon the strawberry mixture onto the cheesecake mixture.
Refrigerate the cheesecake for at least 4 hours before serving.
Notes