Fresh Strawberry Pie with a Pretzel-Pecan Crust Recipe
Meet your new favorite summertime showstopper: Fresh Strawberry Pie with a Pretzel-Pecan Crust. Imagine a sweet-tart strawberry filling, bursting with juicy fruit, all nestled in a crunchy, buttery crust that blends salty pretzels and nutty pecans. This pie is a celebration of contrasts—cool and creamy, crisp and lush, fruity and just a touch salty. Whether you’re serving a crowd or treating yourself, every slice is pure sunshine on a plate.
Ingredients You’ll Need
The magic of this pie comes from fresh, simple ingredients, each chosen to add something special. From the snappy pretzels to the ruby-red strawberries, every element brings color, flavor, or texture that elevates the whole dessert.
- Crushed Pretzels: These give the crust its signature salty crunch and keep things extra crisp.
- Finely Chopped Pecans: For a nutty depth that pairs beautifully with the sweet strawberries.
- Unsalted Butter (melted): Binds the crust together and adds rich, buttery goodness.
- Granulated Sugar: Used in both the crust and filling, it balances the salt and tartness.
- Fresh Strawberries (hulled and halved): The star of the show—choose the ripest, reddest berries you can find.
- Cornstarch: Thickens the strawberry glaze so it sets up perfectly.
- Water: Helps dissolve the cornstarch and brings the glaze together.
- Lemon Juice: Brightens the flavor and balances the sweetness.
- Vanilla Extract: Adds a subtle, fragrant note to the glaze.
- Whipped Cream (optional): For a soft, creamy finish on every slice.
How to Make Fresh Strawberry Pie with a Pretzel-Pecan Crust
Step 1: Prepare the Pretzel-Pecan Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, chopped pecans, melted butter, and 1/4 cup of sugar. Mix until every crumb is coated with buttery goodness. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Pop it in the oven for 10 minutes—just long enough to turn golden and aromatic. Set aside to cool completely so it stays crisp under the filling.
Step 2: Make the Strawberry Glaze
While your crust cools, grab 2 cups of the strawberries and place them in a saucepan. Mash them gently to release their juices. Add the 3/4 cup sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy—about 5 to 7 minutes. Remove from the heat, stir in the vanilla extract, and let it cool slightly. This glaze is what gives Fresh Strawberry Pie with a Pretzel-Pecan Crust its luscious, gelled filling that holds the berries together.
Step 3: Fill the Crust with Fresh Strawberries
Take your remaining 4 cups of halved strawberries and arrange them, cut side down, in the cooled crust. Nestling them in snugly ensures every slice is packed with fruit and looks gorgeous when served.
Step 4: Pour and Spread the Glaze
Once the glaze has cooled a bit, pour it evenly over the arranged strawberries in the crust. Use a spatula to gently spread it, making sure every berry gets a glossy coat. The glaze will seep between the berries, binding everything together as it chills.
Step 5: Chill and Set
Transfer the pie to the refrigerator and let it chill for at least 3 to 4 hours, or until the filling is fully set. This step is key for the pie to slice cleanly and for the flavors to meld into that perfect summer bite.
How to Serve Fresh Strawberry Pie with a Pretzel-Pecan Crust
Garnishes
A swoosh of freshly whipped cream is a classic and always welcome on Fresh Strawberry Pie with a Pretzel-Pecan Crust. For extra flair, add a sprinkle of chopped pecans or a few whole strawberries on top. A mint sprig can make each slice look truly special.
Side Dishes
This pie is the star, but it pairs beautifully with a scoop of vanilla ice cream or a light lemon sorbet. For a picnic or barbecue, serve alongside a platter of summer fruits or a crisp green salad to balance the sweetness.
Creative Ways to Present
Try making mini pies in individual tart pans for a personalized touch. Or, serve slices in mason jars layered with whipped cream for a fun, portable treat. For brunch, cut small squares and serve as part of a dessert board—Fresh Strawberry Pie with a Pretzel-Pecan Crust is always a conversation starter!
Make Ahead and Storage
Storing Leftovers
If you have any pie left (lucky you!), cover it loosely with plastic wrap and keep it in the refrigerator. The crust will stay crisp for a day or two, and the filling will remain beautifully set. It’s best enjoyed within 48 hours for maximum freshness.
Freezing
While the pie is best enjoyed fresh, you can freeze individual slices. Place them on a baking sheet to freeze solid, then wrap tightly in plastic and foil. Thaw overnight in the fridge before serving. The texture of the strawberries may soften, but the flavor will still shine.
Reheating
This pie is meant to be served chilled, so there’s no need to reheat. If you want to refresh a slice, let it sit at room temperature for 10–15 minutes before serving to take the chill off and bring out all those bright flavors.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for both taste and texture, especially for the berry arrangement in the pie. If you must use frozen, thaw and drain them very well before using, but note that the final presentation and flavor may not be quite as vibrant.
What’s the best way to crush pretzels?
Place pretzels in a zip-top bag and use a rolling pin to crush them into small pieces. You want a mix of fine crumbs and a few larger bits for that perfect crunchy texture in your pretzel-pecan crust.
Can I make this pie gluten-free?
Absolutely! Simply use gluten-free pretzels in place of the regular ones. Double-check that your cornstarch and other ingredients are gluten-free as well.
How far ahead can I make Fresh Strawberry Pie with a Pretzel-Pecan Crust?
You can prepare the crust and glaze a day in advance. Assemble the pie the morning of your event for the freshest presentation and best texture. It’s best enjoyed within one to two days of making.
What if my glaze doesn’t set?
If the glaze is too runny, it may not have cooked long enough to activate the cornstarch. Make sure it’s thick and glossy before removing from the heat. If needed, reheat and cook a bit longer, stirring constantly.
Final Thoughts
If you’re looking for a dessert that perfectly balances sweet, salty, and fresh, you absolutely must try Fresh Strawberry Pie with a Pretzel-Pecan Crust. It’s as impressive as it is delicious, and always brings smiles to the table. Gather your berries and get ready for a new seasonal favorite—your friends and family will be asking for this recipe all summer long!
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Fresh Strawberry Pie with a Pretzel-Pecan Crust Recipe
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Fresh Strawberry Pie with a Pretzel-Pecan Crust combines the perfect balance of sweet and salty flavors with a crunchy crust paired with juicy, glazed fresh strawberries. Ideal for summer gatherings, this no-bake pie features a unique pretzel and pecan crust baked to perfection, filled with a luscious strawberry glaze and topped with optional whipped cream for a refreshing dessert.
Ingredients
Crust
- 2 cups crushed pretzels
- 1/2 cup finely chopped pecans
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 6 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Topping (Optional)
- Whipped cream
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, chopped pecans, melted butter, and 1/4 cup sugar. Mix until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then allow the crust to cool completely.
- Make the strawberry glaze: Place 2 cups of the strawberries in a saucepan and mash slightly. Add 3/4 cup sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and stir in vanilla extract. Let cool slightly.
- Assemble the pie: Arrange the remaining 4 cups of fresh strawberries in the cooled crust, cut side down. Pour the cooked strawberry glaze evenly over the berries, gently spreading it with a spatula to coat the fruit.
- Chill and serve: Refrigerate the pie for at least 3 to 4 hours or until fully set. Serve chilled, topped with a dollop of whipped cream if desired.
Notes
- Use fresh, ripe strawberries at their peak season for best flavor and texture.
- The pretzel-pecan crust adds a delightful sweet-salty crunch that complements the fruity filling perfectly.
- Ensure the crust is fully cooled before adding the filling to prevent sogginess.
- Chilling the pie sufficiently allows the filling to set properly for clean slices.
- Optional whipped cream topping enhances creaminess and balances tartness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
