Hamdi Saidani This sweet and salty Pioneer Woman strawberry pretzel pie is made with a buttery crushed pretzel crust, fresh halved strawberries coated in a shiny Jello glaze, and unsweetened whipped cream. It takes about 10 minutes to bake the crust and 4 hours to chill.
The pretzel crust is dangerously good on its own. You crush the sticks so there’s a mix of fine crumbs and visible pretzel pieces, then bind it with melted butter and brown sugar. That salty, toasty base against the sweet strawberries is the whole point of this pie.
The filling is where timing matters. You cook the sugar, cornstarch, and Jello with water until it thickens, then let it cool for a solid 10 to 15 minutes before pouring it over the berries. If you rush this step and the glaze is still hot, it breaks down the strawberries and turns them mushy. Let the coated berries sit another 5 minutes before spooning them into the crust. Too much extra syrup pooling at the bottom will make the crust soggy.
Pioneer Woman Strawberry Pretzel Pie
Description
This Pioneer Woman strawberry pretzel pie features glossy Jello-glazed fresh strawberries piled into a buttery, salty pretzel crust and served with unsweetened whipped cream.
Ingredients
Instructions
- Preheat the oven to 350°F. Crush the pretzel sticks in a resealable bag with a rolling pin until you have a mix of fine crumbs and some visible pieces.
- Combine the crushed pretzels, melted butter, and brown sugar in a bowl. Mix until evenly combined. Press the mixture firmly into the bottom and up the sides of a pie pan.
- Bake the crust for about 8 minutes until set and lightly golden. Remove and let cool completely.
- In a medium saucepan, combine the granulated sugar, cornstarch, Jello powder, and water. Stir together and bring to a boil. Reduce the heat and cook until the mixture starts to thicken, about 2 to 3 minutes. Remove from the heat.
- Let the glaze cool for 10 to 15 minutes, stirring occasionally so a film doesn’t form on top.
- Place the halved strawberries in a large bowl. Pour the cooled glaze over the berries and gently toss until they are completely coated. Let them sit for 5 to 7 minutes until the glaze begins to set.
- Using a slotted spoon, carefully pile the coated strawberries into the cooled pretzel crust. Spoon a little extra glaze over the top if needed, but avoid adding too much liquid or the crust will get soggy.
- Refrigerate uncovered for at least 4 hours until fully set. Slice and serve with unsweetened whipped cream.
FAQs
Can I use a glass pie pan instead of metal?
Ree actually recommends it. A glass pan lets you see the crushed pretzel layers through the sides, which looks great on a table. It bakes the same way, no time adjustment needed.
Why do I need to let the glaze cool before adding the strawberries?
Hot glaze will cook the berries and turn them soft and watery. Cooling it to lukewarm lets the mixture coat each strawberry evenly without breaking them down. That’s also what gives them that shiny, set finish after chilling.
Can I make this the day before?
You can, but the pretzel crust will start to soften after about 12 hours in the fridge. It’s best eaten the same day you assemble it. If you need to prep ahead, make the crust and the glaze separately and put it all together the morning you plan to serve.
What do I serve it with?
Unsweetened whipped cream is the move because the pie is already very sweet. A scoop of Strawberry Ice Cream on the side doubles down on the berry flavor without clashing. If you want contrast, a cold Chocolate Milkshake cuts through the sweetness with something rich and creamy. Keep drinks simple, iced tea or cold milk.
Do I have to use strawberry Jello specifically?
For this pie, yes. The strawberry Jello adds color and reinforces the berry flavor in the glaze. Other flavors like raspberry or mixed berry would change the taste and the look of the finished pie.
