Categories: Pies
Ingredients
- PRETZEL CRUST
- 3 1/2 cups pretzels
- 1 stick (8 tablespoons) butter, melted
- 1/3 cup packed brown sugar
- STRAWBERRY FILLING
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- 1 package strawberry-flavored gelatin powder
- 3 pints strawberries, hulled and halved
- 2 cups heavy cream
Directions
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For the pretzel crust:
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Preheat the oven to 350 degrees.
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Crush the pretzels in a large resealable plastic bag with a rolling pin.
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Mix in a bowl with the butter and brown sugar.
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Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.
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For the strawberry filling:
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Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil.
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Cook until it starts to thicken, then remove from the heat.
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Put the strawberries in a bowl and pour over the sauce, gently tossing together.
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Allow to cool slightly, then carefully pile the coated strawberries into the cooled pie crust. Spoon over any leftover sauce and refrigerate, uncovered, for 4 hours.
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Pour the cream into the bowl of a mixer, and use the whisk attachment to whisk until billowy.
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Top the pie with a huge layer of whipped cream, spooned on with a big spoon.