The Bake Book

Strawberry Pretzel Pie via The Pioneer Woman

Prep Time: 4 Hours

Cook Time: 10 Minutes

Difficulty: Easy

Servings: 8 Servings

Ingredients

• 4 cups Pretzel Sticks
• 1 stick (8 Tablespoons) Butter, Melted
• 1/3 cup Brown Sugar
• 1-1/2 cup Sugar
• 3 Tablespoons Cornstarch
• 1 package (3.5 Ounce) Strawberry-flavored Jello
• 1-1/2 cup Water
• 3 pints Strawberries, Hulled And Halved
• Unsweetened Whipped Cream

Instructions

For the pretzel crust: Preheat the oven to 350 degrees F.

Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.

For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Reduce the heat and cook until it starts to thicken, about 2 to 3 minutes, then remove from the heat. Let the liquid cool for a good 10-15 minutes, stirring occasionally.

Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to sit for 5-7 minutes, then carefully pile the coated strawberries into the cooled pie crust. Spoon over a little leftover sauce if needed, and refrigerate, uncovered, for 4 hours.

Cut into slices and serve with whipped cream. (Unsweetened is nice because the pie is so sweet!)