Description
A delicious Strawberry Rhubarb Pie featuring a unique pretzel crust.
Ingredients
Scale
- 1 1/2 cups crushed pretzels
- 1/4 cup granulated sugar (or brown sugar)
- 8 tablespoons butter (or margarine, melted)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 oz cream cheese (softened)
- 14 oz sweetened condensed milk
- 1 tablespoon lemon juice
- 1 can Lucky Leaf Strawberry Rhubarb Pie Filling (20 oz)
- 2 cups freshly whipped cream (for garnish, strawberries/pretzels as desired)
Instructions
- Preheat your oven to 350ºF, and lightly butter a 9-inch pie plate or spring-form pan (can also spray with non-stick cooking spray).
- In a medium bowl, mix together the crushed pretzels, sugar, and melted butter. Press mixture firmly against bottom and side of the pie plate.
- Bake the crust for just 8 to 10 minutes until it’s a beautiful golden brown. Let cool while you make your whipped cream and strawberry rhubarb filling.
- In a large bowl, beat whipping cream until it begins to thicken. Add powdered sugar and vanilla extract; beat until stiff peaks form. Measure out 2 cups for the filling; the remaining whipped cream will be used for the top of the pie.
- In another large bowl, using a mixer, beat softened cream cheese, condensed milk, and lemon juice until blended.
- Slightly crush the fruit in the filling for smaller bits in the pie if desired. Add in strawberry rhubarb pie filling to combine, then fold in 2 cups whipped cream and mix to combine. Spoon into your prepared crust.
- Top with remaining whipped cream. Refrigerate for at least 4 hours before serving. If desired, garnish with strawberries and crushed pretzels.
Notes
- If you prefer a sweeter crust, consider using brown sugar in the crust mixture.
- Ensure the whipping cream is cold for better whipping results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg