Pretzel Crust Strawberry Pie

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Nothing says Spring like Pretzel Crust Strawberry Pie.


Pretzel Crust Strawberry Pie

Strawberries signal the start of the Spring season of food. Heart-shaped, brightly red, sweet, juicy and luscious all come to mind when describing strawberries.

Strawberries have the greatest fragrance. The scent is sweet, fresh and a tart. You can just smell them when you walk by them at the grocery store…..ahhhhh!

Pretzel Crust Strawberry Pie

Strawberries are considered one of the healthiest fruits. Packed with antioxidants, essential vitamins and minerals, they are also sodium, cholesterol and fat free. Strawberries have only
54 calories in a cup, so they are a great snack.

Of course in Pretzel Crust Strawberry Pie there are a few more calories, but they are well worth it……..every single calorie is soooooo worth it.

Pretzel Crust Strawberry Pie

Everyone is familiar with Strawberry Pretzel Salad, a potluck staple. Well this pie is a take on that recipe.

A pretzel and vanilla wafer crust. Sweet and salty. And simple……just pretzels, vanilla wafer cookies, and butter. Mix it up, press into a pie dish, bake and cool.

Pretzel Crust Strawberry Pie

I like to keep the berries whole. Just cut the stems off and set cut side down in the cooled crust. It make a beautiful presentation, but if you prefer you can slice the berries.

We made this pie every Spring when I worked at the grocery store, it was a staple. A sugar, cornstarch, water mixture is brought to a boil and thickened. Strawberry Jello is added and then the mixture is poured over the berries in the cooled pretzel crust.

Pretzel Crust Strawberry Pie

Place in the frig overnight to set up. When you are ready to serve, garnish with whipped topping. In an effort to fancy smancy it up, you can also used a berry and a pretzel piece for that picture perfect look.

It’s Springtime….even if Mother Nature is not cooperating, so hurry her along and make a Pretzel Crust Strawberry Pie!!

Pretzel Crust Strawberry Pie

Pretzel Crust Strawberry Pie
Author: 
Serves: 8
 
Ingredients
  • 1 recipe Pretzel Crust (see below)
  • 2 pints strawberries
  • 2½ tbsp Cornstarch
  • 1¼ cup Sugar
  • 1½ cup Water
  • 1 box Strawberry Gelatin (like Jell-O)
  • Crust
  • 1 cup Crushed Pretzels
  • 1 cup Crushed Vanilla Wafers
  • ⅓ cup Melted Butter
Instructions
  1. Preheat oven to 350.
  2. Mix pretzels and vanilla wafers in melted butter.
  3. Press into a pie pan.
  4. Bake at 350 degrees for 12 minutes. Allow to cool.
  5. Cut the stems off of strawberries and place stem side down in cooled pie crust.
  6. Stir together sugar and cornstarch, add water and bring to a boil.
  7. Simmer, stirring constantly, until thickened.
  8. Remove from heat, add Jell-O and stir until dissolved.
  9. Pour mixture over strawberries.
  10. Refrigerate until set.
  11. Decorate with whipped topping.

 

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Raspberry Cheesecake Galette

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Even though it is far from raspberry season and they were kinda pricey …..I had a hanker’n for something raspberry. Raspberry Cheesecake Galette. Kinda like pie, kinda like cheesecake, and totally delicious!


Raspberry Cheesecake Galette

My idea with these was to make them small……..individual size, but I had a huge fail with that.

They fell apart and were like little pancakes…….it really was a sight.

FAIL
See I told you!!!

So plan B…….. make it big. Not that its a huge dessert, but it is not the cute little baby galettes I had visions of.

Making it plan B size was easier and in the long run I think a more show stopping dessert, especially if you are trying to impress. And really isn’t that what all food bloggers want to do….impress you, our loyal fans?

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As I alway say, I can not make a pie crust, I wish my Mom was still here to show me, her’s were the bomb. So, I do what every self respecting non pie making gal does…….I bought the pre-made!

The raspberries are gently mixed with sugar, lemon juice, cornstarch, a pinch of salt and a touch of almond extract. Cream cheese, egg, and sugar make up the filling.

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A little cheesecake filing on the bottom, raspberries, fold over the pie crust, no certain way, just so the raspberries can’t get out. Then top with the rest of the cheesecake filling. Make sure to let some of the berries show.

My favorite finishing touch to a pie is and egg wash (1 egg beaten with about 1 tablespoon water), then brushed over the crust and for an extra crunch of sugar use turbinado sugar, its just perfect.

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Bake for 20 to 25 minutes and allow to cool. Some of my pictures have powdered sugar and some don’t. It’s pretty either way and I wanted to show versatility.

For a pretty, easy, fanciful dessert try Raspberry Cheesecake Galette.

Raspberry Cheesecake Galette Collage

Raspberry Cheesecake Galette
Author: 
Serves: 6
 
Ingredients
  • 1 refrigerated pie crust
  • 1½ cups raspberries
  • ⅓ cup plus 2 tablespoons granulated
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons cornstarch
  • Pinch of kosher salt
  • ⅛ teaspoon almond extract
  • 1 8-ounce package cream cheese
  • 1 egg yolk
  • 1 large egg, beaten with a splash of water
  • Turbinado sugar*, for sprinkling
Instructions
  1. Unroll the refrigerated pie crust and place on a parchment lined baking sheet. Refrigerate until ready to use.
  2. For the raspberry filling, in a medium bowl, toss together the raspberries, ⅓ cup sugar, lemon juice, cornstarch,salt and almond extract.
  3. For cheesecake filling: with a hand mixer beat together cream cheese, egg yolk, and remaining 2 tablespoons of sugar.
  4. Spread half of the cheesecake mixture over the top of each pie crust, leaving about a 1 ½ inch border. Top with raspberries mixture, and fold the edges of the crust over the raspberry filling. Scoop the rest of the cheesecake mixture over the top of the berries and spread slightly. Refrigerate for 30 minutes.
  5. Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with turbindao sugar. Place baking sheet with the raspberry cheesecake galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing. Sprinkle with powdered for a pretty effect.
  6. * Turbinado sugar is a coarse raw sugar perfect for a sugary crunch.

 

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Kit Kat Pie

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Kit Kat Pie


Kit Kat Pie 1
 Kit Kat candy bars are the star of this Kit Kat Pie. With a rich, sweet, dense, and chewy filling, in a flaky pie crust. Garnished with whipped topping ……and more candy!!!!!!

If you have been following us here at What the “Forks for Dinner”? you know Tim and I love desserts……….it’s the point of the whole meal…..just saying.

Kit Kat Pie

We also love candy bars! One of my favorite desserts is my Butterfinger Pie. I have made this pie for years and always gotten rave reviews. After we posted it I actually had a local person contact me and ask if I would make him some of the pies for an event at work. I did and they loved it!

So, how do you improve on what you think is perfection…..you try another candy bar. Kit Kat Bars were the perfect candy switch up for the Butterfinger Pie.

Kit Kat Pie Slice
We tried it…..we loved it…….so break yourself off a piece of that Kit Kat Pie for your next dessert!!!!

5.0 from 1 reviews
Kit Kat Pie
Author: 
Serves: 8
 
Ingredients
  • 2 large eggs
  • ¼ cup water
  • 1 cup sugar
  • ¼ cup flour
  • ¼ teaspoon salt
  • ½ cup butter, melted
  • 2 - 12-ct. packages Kit Kat snack size candy bars coarsely chopped /divided
  • 1 unbaked pie shell ( I buy the pre made but you can make your own)
Instructions
  1. Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Cool slightly, mix in 18 of the chopped candy bars.
  2. Meanwhile pre-heat oven to 350*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining 6 candy bars.

 

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