Strawberry Mousse Pretzel Pie
Author: Aimee
Prep time: 20 mins
Cook time: 8 hours
Total time: 8 hours 20 mins
Adapted from Southern Living.
  • Crust:
  • 2 cups finely crushed pretzel sticks
  • 6 tbsp butter, melted
  • ¼ cup firmly packed light brown sugar
  • Filling:
  • 2 cups sliced fresh strawberries, pureed
  • 8 oz. can sweetened condensed milk
  • ½ (8-oz.) package cream cheese, softened
  • 4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
  • 2 cups whipping cream
  • ⅓ cup granulated sugar
  1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely.
  2. Process the strawberries in a food processor until smooth. Strain the strawberries, eliminating the seeds and reserving the puree.
  3. Beat condensed milk, cream cheese and gelatin at medium speed with an electric mixer until smooth. Add strawberry puree and beat at low speed just until blended. Transfer to a large bowl.
  4. Beat ¾ cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust.
  5. Cover and freeze 8 to 12 hours or until firm.
  6. Beat remaining 1¼ cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.
  7. Serve chilled.