Prep Time: 4 Hours
Cook Time: 10 Minutes
Servings: 8 Servings
- 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
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!)