Strawberry Pretzel Pie Recipe (2024)

By Jerrelle Guy

Strawberry Pretzel Pie Recipe (1)

Total Time
40 minutes, plus cooling and chilling
Read community notes

This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel crust, a whipped cream cheese and Cool Whip filling, and a top layer of strawberry Jell-O. In this fresher adaptation, crushed pretzels form the foundation of an easy shortbread crust, followed by a fluffy cream filling and a pile of fresh strawberries, omitting the use of gelatin. If you’re making this pie in advance — especially with juicy, height-of-season berries — complete Steps 1 to 3, then cloak the filled crust with plastic wrap and chill up to 24 hours. Just before serving, toss the berries in sugar and pile them on top.

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Yield:8 servings

  • 14tablespoons/200 grams unsalted butter (1¾ sticks), softened, plus more for greasing the pan
  • 2cups plus 2 tablespoons/265 grams unsifted confectioners’ sugar
  • 3cups/120 grams mini snack pretzels, finely ground
  • 1cup/130 grams all-purpose flour
  • 1teaspoon baking soda
  • 1teaspoon kosher salt
  • 12ounces/340 grams cream cheese
  • cups/360 milliliters very cold heavy whipping cream
  • 1pound/450 grams fresh strawberries, hulled and thinly sliced lengthwise

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

1126 calories; 54 grams fat; 32 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 151 grams carbohydrates; 4 grams dietary fiber; 69 grams sugars; 15 grams protein; 1350 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Strawberry Pretzel Pie Recipe (2)


  1. Step


    Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.

  2. In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.

  3. Step


    In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners’ sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.

  4. Step


    Add the remaining 2 tablespoons confectioners’ sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.



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Cooking Notes


I have a question - is it 3 cups of pretzels that are then ground, or 3 cups of ground pretzels? Thank you!!


This is so summery and delicious! To address the issue of it not setting up correctly this is what I did it turned out so good....- I used 2 packages of cream cheese (16 oz. all together)- I whipped the cream cheese powdered sugar in one bowl. in a separate bowl I whipped up the cream to stiff peaks. Then I folded the cream into the cream cheese mixture and put it in the shell. It set up perfectly after a couple hours in the fridge. - also make sure you grease the pie pan super well!


Since the weight is 120 grams I'm guessing it's 3 cups of mini pretzels before grinding.

Kirstin H.

After reading comments I made it by measuring 450 grams of cream cheese. It set up beautifully. I also measuring 3 cups of whole pretzels and then ground them up. Hope this helps!

Georgia Peach

Add toasted pecan pieces to the crust!

my name

Filling is very loose, even after whipping. Might be worthwhile to whip the cream separate and fold into the cream cheese mixture.


If you don’t care for the taste of cream cheese, you can use mascarpone instead and you’ll get a tasty, but lighter result.


I needed to start earlier, to let the crust cool. It does work better to let it setup in the refrigerator for the whole 2 hours.Served the strawberries on the side, and let people add their own. Keeps the pie together for leftovers. We used 1.5 lbs of strawberries.


Please put “divided” after the confectioners sugar — it’s easy to make the mistake of putting all the sugar in with the crust ingredients, which is unsalvageable.

Kelsey D.

This recipe is really good! I will say that I think the recipe calls for 3 cups of pretzels measured out, then ground. I unfortunately did the opposite (measured 3 cups of ground pretzels) and the dough never came together in the blender. So I ended up improvising and throwing in an egg and some more butter, then accepting it not becoming a dough and just pressing it into a pie tin like a graham cracker crust. Otherwise, the rest is easy and delicious! And my improvised crust was tasty.


This is delicious, but unless you like a very thick crust, I’d use a larger than recommended skillet or pan next time. Even in a deep dish pie pan it was like 3/4” crust.


My husband's family does "pretzel salad," so I was happy to find this recipe and work with it as an homage. The filling was a bit much for me. 1 1/2 cups of confectioners sugar yields a *very* sweet cream, so I'd suggest starting with 1/2 c and adjust up according to taste. I think I'd rather have whipped greek yogurt as the base here and will try that next time. It's 3 cups pretzels NOT ground. I recommend measuring by weight as snack pretzels vary in shape and size.


The crust definitely puffs up/thickens. Next time I will worry less about it being too thin pre-baking. I used a 9in spring form pan and that worked well. My filling didn’t quite set as much as I would’ve liked. I should’ve whipped it more at the stage the whipped cream was added.


The measurement seems wrong on the cream cheese. The recipe calls for 12 oz / 450 g cream cheese. According to my math, 12 oz equals 339 g, not 450. I am using the 12 oz measurement and hope it turns out correctly. High hopes. Crust came together really well, in the oven.


First it was good. It says deep dish pie pan but I had to put it in a rectangular baking pan there was so much. You don’t need 3 cups of pretzels before grinding, it makes the crust to thick. I’d make less or save some to crumble on top or freeze for later use. My filling set up perfectly and was not to sweet which I appreciated. I had lovely first of season strawberries which were perfect. I fed 11 people and still had leftovers.


This was delicious! Because I only had 8 oz of cream cheese, I made a 2/3 version of the recipe. It actually filled the pie dish pretty well (though I made the bottom crust too thick), but I wanted more strawberries. Next time I might make 2/3 of the crust and filling, but use the full amount of strawberries. I also just crushed the pretzels in a ziploc bag with a rolling pin, and it worked fine. I liked having some little crunchy pretzel pieces in the crust.


I made this using 16 oz of cream cheese and, while this helped the pie set, I fear it pushed it into cheesecake territory. It was delicious anyway! Since I knew I would have leftovers, I stored the strawberries separately and added them when serving. This helped the pie keep from getting soggy.


Crust needed a jackhammer to cut, however I made this for a work treat---so no jackhammer but we have scalpels--- so a scalpel it was. Refreshing and delicious.

Kari D

My family loved this pie.... and bonus! The crumbs were enough for 2 pies!


As written, the recipe results in a delicious but somewhat flawed pie. I followed the steps as written but my pie didn't fully set up and the crust was too thick and ceumbly. In the future I would make the following changes:- whip the cream to stiff peaks separately and fold it into the whipped cream cheese/sugar OR put it in the freezer for a bit.- reduce the amount of pie crust used. It was way too thick.


This was the most frustrating NYT recipe I've ever made. With the exception of forgetting to switch from a paddle to a whisk attachment (forgot), I followed the directions as stated. The whipped filling didn't set properly. If I read the comments I would've used 16 oz. of cream cheese, mixed the whipped cream separately, and folded that into the cream cheese and powdered sugar mixture. I greased the pie pan with 1/2 C. butter, and it still stuck to the pan. Disappointed.


This is delicious. However, if I make it again I will reduce both the filling and the crust amounts by 1/3 and bake the crust in a springform pan. It makes a lot of creamy, rich filling and would be improved by having the berry/filling ratios a little more balanced. I might add some lemon zest to the filling. Also, be sure to thinly slice the berries which will make the pie easier to cut.


I made just the fluff and put it into ramekins on top of diced strawberries (without the sugar). It was amazing. Didn't need to chill before serving as the ingredients were quite cold and obviously no need to slice.


I measured my ingredients by weight, and it came out just fine. It’s not too sweet. It comes together easily with minimal effort. Hardest part is waiting two hours before slicing into it.

janice c

Made two mistakes with this recipe: First was not greasing the glass pie dish neatly enough. The baked pretzel dough welded to the dish like nobody’s business.Second was not paying attention to my butter, which turned out to be salted rather than unsalted. The crust, what I could dig out of the dish that is, was way too salty. I cut way back on the sugar for the filling. Probably used about half of what was called for. And it was nice and tart just the way I like it.


This is as really good. The only issue was that the crust was too thick. I will make it again and join its reduce the amount of crust. The flavors are delicious.


This was delicious followed the notes and whipped the cream and cream cheese separately and left for 5 hours to chill and set.


The crust puffed up so much I had to scoop out some to add the filling. I used walnuts instead of pretzels in the crust, but my fried who followed the recipe with pretzels had the same issue. We are at altitude so maybe I need to reduce the baking soda. It tasted great though. I also plan to reduce the salt in the crust too as it tastes a bit salty to me.

Ally D

Delicious pie. I followed the recipe exactly and everything was good, but too much crust like other commenters said. Half the amount of crust should be enough.


Made for Father’s Day, 2023. Crust too think but quite delicious.

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Strawberry Pretzel Pie Recipe (2024)


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