Caitlyn Cox’s grandmother used to make this frozen pie in a brownie pan for the 4th of July. At RT Lodge in Tennessee, Cox transfers that concept to a strawberry pretzel pie plate, making a strawberry puree from fresh berries and swapping out the creamy filling for a cream cheese mousse. The salty pretzel pie crust helps cut through the sweet filling.
1½ cups ground pretzels
1 teaspoon salt
⅓ cup sugar
8 tablespoons melted butter
1¾ cups cream cheese
1 cup sugar, divided
2 teaspoons salt, divided
1 teaspoon gelatin powder
1 cup heavy cream
1 teaspoon diced strawberries
1 Crumble Pie Crust (pretzel variation)
1¾ cups pureed strawberries
2 teaspoons vanilla
5 sheets silver gelatin, bloomed in cold water
Whipped cream and fresh strawberries for serving
For the pie crust
For the pie
Note: This recipe will need to chill overnight
For the Pie Crust
- Preheat oven to 325 degrees. In a mixing bowl, combine all ingredients. Press into pie plate and blind bake until golden brown and set, about 20 to 30 minutes. Cool completely before using.
For the Pie
- In bowl of a stand mixer fitted with paddle attachment, combine cream cheese, ¾ cups sugar, and 1 teaspoon salt until fluffy. Set aside
- In a small pot over low heat, melt gelatin powder in ⅛ cup water. In a bowl, whisk heavy cream and slowly stream in gelatin while mixing. Once thick, fold cream and diced strawberries into cream cheese mixture. Pour into prepared Crumble Pie Crust, and transfer to refrigerator to chill overnight.
- The next day, combine strawberry puree, remaining ¼ cup sugar, remaining 1 teaspoon salt, and vanilla, in a pot and heat until simmering. Add gelatin sheets and whisk until mixture thickens. Remove from heat and cool slightly. Gently pour strawberry puree mixture over cream cheese mousse and refrigerate pie for at least 30 minutes. Finish with whipped cream and fresh strawberries.
Recipe ByCaitlyn Cox of RT Lodge in Maryville, Tennessee