I’ve mentioned my relationship with strawberries a time or two, but I’m basically a weirdo who loves the taste of strawberries but can’t eat an actual strawberry because of the texture. I don’t like the seeds either, so I generally almost always puree my strawberries before using them in treats. However, my husband loves strawberries so sometimes I’ll just elect to eat around them, like I did in this delicious pie. This Strawberry Mousse Pretzel Pie, however, is a wonderful little compromise that incorporates the pure essence of summer and the luxurious flavor of strawberry without the seeds.
- 2 cups finely crushed pretzel sticks
- 6 tbsp butter, melted
- ¼ cup firmly packed light brown sugar
- 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
- 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.
- Process the strawberries in a food processor until smooth. Strain the strawberries, eliminating the seeds and reserving the puree.
- 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.
- Beat ¾ cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust.
- Cover and freeze 8 to 12 hours or until firm.
- 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.
- Serve chilled.
The marriage of the crushed pretzel crust with the summer sweet strawberries is perfect combination of sweet and salty. It’s also the perfect pie to serve when the heat is unbearable outside and you’re craving an ice cold treat. And other than having to bake the pretzel crust, it requires very little oven time which is always appreciated when it’s 100 degrees outside.
It’s being added to the 52 Pies Project lineup AND it’s one of the first recipes being submitted into the new cookbook!
I can’t wait to share more details soon but for now, meet “Betty”. Betty is my new cruiser bike (if you follow me on Instagram you know that I was on the prowl for a mint green bike to join my neighborhood bike brigade). Essentially, I want to use her to facilitate pie deliveries throughout my hood. Deliver some pies and get some exercise on a pretty little bike. It’s a win win.
We took Betty on the most delicious Southern summer picnic over the long weekend. My grandmother had the most darling gazebo (photos soon) built years and years ago along the Mermentau River where she grew up as a child and it made for a delightful afternoon.
But then I tried to ride Betty along that gorgeous tree lined road and realized when I sat on her in the store, I failed to acknowlege that my feet didn’t touch the ground! Even with the seat as low as it would go I could barely touch with my toe. Short girl problems are real, y’all.
So, Betty had to go back to the store and we’re going to pick up Betsy later this week. Unfortunately, we had to spend some extra smackers to get a bike that allow my feet to rest flatly on the ground.
These cruisers don’t have handle bar brakes, so I just couldn’t get comfortable with the whole dangling feet thing. Stopping was sort of an issue, too!
Anyway, Betsy is just as beautiful and she’s all mint instead mint accents. I’ll share pictures of her later this week and see how she does on a picnic, because that’s the true test……how pretty are you at my picnics and can my feet touch the ground?
Did you do anything exciting this weekend? What’d you eat?