Strawberry Pretzel Pie Recipe Pioneer Woman Food

STRAWBERRY PRETZEL PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
• In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
• Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.

RUSTIC STRAWBERRY TART AND SWEETENED WHIPPED CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
• Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
• Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
• Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
• In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
• Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
• When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
• With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.

STRAWBERRY PRETZEL PIE

Steps:

• Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.
• In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners' sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
• In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners' sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
• Add the remaining 2 tablespoons confectioners' sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.

STRAWBERRY PRETZEL PIE

Steps:

• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally., Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust., Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

STRAWBERRY PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees F.
• Mix crushed pretzels, butter, and 1/2 C sugar. Pat into 9"x13" baking dish. Bake at 350 degrees for 8 minutes. Beat cream cheese, 1 C sugar, and Cool Whip together and spread on top of pretzel crust. Dissolve jello in 2 C boiling water. Add strawberries; chill until slightly set. Pour the jello mixture over the cream cheese mixture. Chill until hard.