Description
This Fresh Strawberry Pie with Pretzel-Pecan Crust offers a delightful combination of sweet strawberries and a crunchy, salty crust made from graham crackers, pretzels, and pecans. The silky strawberry glaze binds the fresh fruit beautifully, making it a perfect no-bake dessert for warm-weather gatherings, topped with homemade whipped cream and fresh mint for a refreshing finish.
Ingredients
Scale
Crust
- 1 1/4 cups graham cracker crumbs
- 1/2 cup coarsely chopped pretzels
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 pounds fresh strawberries, divided
- 3/4 cup granulated sugar
- 1/3 cup boiling water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping
- Homemade whipped cream (for serving)
- Fresh mint leaves (for garnish)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, chopped pretzels, chopped pecans, granulated sugar, and melted butter. Mix well until all ingredients are evenly moistened. Press the mixture firmly into the bottom and partway up the sides of a springform pan or pie plate to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Strawberry Filling: Puree 1 1/2 cups of fresh strawberries in a blender or food processor until smooth. Add boiling water, cornstarch, and sugar to the puree, blending again until fully incorporated. Pour this mixture into a saucepan set over medium heat. Stir constantly to prevent burning as you bring it to a boil. Allow the mixture to boil for about 3 minutes until it thickens noticeably. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly before proceeding.
- Assemble the Pie: Halve or quarter the remaining fresh strawberries depending on their size. Gently stir these berry pieces into the cooled glaze mixture. Pour this strawberry mixture evenly into the chilled crust, spreading it out carefully. Transfer the pie to the refrigerator and chill for at least 2 hours, allowing the filling to set firmly.
- Serve: After the pie has fully set, if using a springform pan, remove the outer ring carefully. Top the pie with a dollop of homemade whipped cream and garnish with fresh mint leaves for an extra pop of freshness. Slice the pie and serve chilled for the best flavor and texture.
Notes
- Make sure to chill the crust thoroughly before adding the filling to help it set properly and maintain its shape.
- If fresh strawberries are not available, frozen strawberries can be used but should be thawed and drained well before pureeing.
- The cornstarch thickens the strawberry glaze, ensuring a nice set without baking the pie.
- For a gluten-free variation, substitute the graham cracker crumbs and pretzels with certified gluten-free alternatives.
- Homemade whipped cream greatly enhances the flavor but store-bought can be used in a pinch.
