Picnic Provisions
Strawberry Mousse Pretzel Pie
Strawberry Mousse Pretzel Pie
Light and fluffy, cool and creamy, this pie is the epitome of summertime. The strawberry filling combined with pretzel crust makes the perfect balance of sweet and salty. Even better? Minus the crust, it eliminates the need to bake. No need to keep the oven on longer than necessary once the temperatures start to soar. Topped with a heap of whipped cream and a sprig of mint, it’s perfectly suited for a birthday treat on the porch.
Ingredients
Crust
- 2 cups finely crushed pretzel sticks
- 6 tablespoons butter, melted
- ¼ cup firmly packed light brown sugar
Filling
- 1 (14-ounce) can sweetened condensed milk
- ½ (8-ounce) package cream cheese, softened
- 4 tablespoons plus 1 teaspoon strawberry gelatin, or ½ (3-ounce) package
- 2 cups sliced fresh strawberries, pureed and strained, seeds discarded
- 2 cups whipping cream, divided
- ⅓ cup sugar
Print Recipe
- Crust: Preheat oven to 350°F. Mix all ingredients; firmly press on the bottom, up the side, and onto the lip of a lightly greased 10-inch pie plate. Bake 10–12 minutes, or until lightly browned. Remove from oven to a wire rack, and cool completely.
- Filling: 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 into strawberry mixture. Spoon into prepared crust. Cover, and freeze 8–12 hours, or until firm.
- Beat remaining 1¼ cups whipping cream at high speed until foamy; gradually add sugar, beating until soft peaks form. Spread over pie.
- Freeze 1 hour, or until whipped cream is firm. Serve chilled
Make this deliciously sweet pie for your next picnic, and share a photo of your dessert on social media with the hashtag #ALMbites.
Posted in Issue 83 Vol 2, Recipe on Mar 30, 2017