Strawberry Pretzel Pie

Judy Tarner from Clinton, Tennessee won the State Fair Pie competition with this one.



Our family enjoyed this mildly sweet but packed with fat dessert :).
Ingredients:

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

egg white

1

cup crushed pretzels

1/4

cup sugar

6

tablespoons butter, melted

2

packages (8 oz each) cream cheese, softened

1 1/2

cups sugar

1

container (12 oz) frozen whipped topping, thawed

1

bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced

1

cup boiling water

1

box (8-serving size) strawberry-flavored gelatin

 

1. Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.

2. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.

3. Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.

4. Decorate outside edge of pie with 2 cups reserved cream cheese mixture.

If you are short on time, this pie can be made without the decorative crust edge.

Picture and recipe is from Pilsbury website.