Fresh Strawberry Pie with Pretzel-Pecan Crust

Introduction

When summer arrives and strawberries are at their peak, I can’t resist making a Fresh Strawberry Pie. This recipe has quickly become a family favorite, merging the nostalgia of strawberry-pretzel salad with the elegance of a pie. The first time I served it, everyone was blown away by the combination of flavors and textures. The crunchy pretzel-pecan crust perfectly complements the juicy, fresh strawberries, making each bite a celebration of summer. It’s light, refreshing, and the perfect ending to any meal!

Ingredients

For the Crust:

• 1 1/4 cups graham cracker crumbs
• 1/2 cup coarsely chopped pretzels
• 1/2 cup chopped pecans
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 2 pounds fresh strawberries, divided
• 3/4 cup granulated sugar
• 1/3 cup boiling water
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract

For Topping (Optional):

• Homemade whipped cream
• Fresh mint leaves (for garnish)

Instructions

1. Prepare the Crust:

• In a medium bowl, combine graham cracker crumbs, chopped pretzels, chopped pecans, granulated sugar, and melted butter.
• Press the mixture into the bottom and partway up the sides of a springform pan or pie plate, using the bottom of a measuring cup to pack it tightly.
• Chill the crust in the refrigerator while preparing the filling.

1. Make the Strawberry Filling:

• Puree 1 1/2 cups of the fresh strawberries in a blender or food processor.
• Add the boiling water, cornstarch, and sugar to the puree, blending until smooth.
• Transfer the mixture to a saucepan over medium heat, stirring constantly. Bring it to a boil and let it cook for 3 minutes until thickened.
• Remove from heat and stir in the vanilla extract, allowing it to cool slightly.

1. Assemble the Pie:

• Halve or quarter the remaining fresh strawberries (depending on size) and stir them into the glaze mixture.
• Pour the strawberry mixture into the chilled crust, spreading it out evenly.
• Place the pie in the fridge to chill for at least 2 hours to set.

1. Serve:

• Once the pie has set, remove the outer ring of the springform pan (if using).
• Garnish with a dollop of whipped cream and fresh mint leaves, if desired.
• Slice and serve chilled, enjoying the delightful combination of flavors!

Nutrition Facts

• Servings: 8
• Calories per Serving: Approximately 290
• Sugar: 22g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 30 minutes (including chilling time)

How to Serve

• Chill: Ensure the pie is chilled for at least 2 hours before serving for the best texture.
• Garnish: Top each slice with a dollop of homemade whipped cream and a sprig of fresh mint for an elegant touch.
• Pairing Suggestions:
• Serve with a scoop of vanilla ice cream for a delightful contrast.
• Complement with a light, refreshing beverage, like iced tea or lemonade.

Additional Tips

1. Crust Variations: Feel free to adjust the crust by using different types of nuts or adding a touch of cinnamon for extra flavor.
2. Berry Selection: Use smaller strawberries for added sweetness and easier slicing.
3. Whipped Cream: Make your whipped cream fresh for the best flavor. Sweeten it lightly for balance.
4. Storage: Store any leftovers covered in the fridge for up to 2 days. However, the crust may soften over time.
5. Serving: Serve the pie within a few hours of setting for the best texture and flavor.

Recipe Variations

• Mixed Berry Pie: Substitute half of the strawberries with blueberries or raspberries for a mixed berry delight.
• Chocolate Drizzle: Drizzle melted chocolate over the top before serving for an indulgent touch.
• Nut-Free Version: Omit the pecans and use more graham cracker crumbs or oats in the crust.

Serving Suggestions

• Pair the pie with a side of fresh fruit salad for a colorful, healthful accompaniment.
• Consider serving it alongside a light salad with a citrus vinaigrette to balance the sweetness.

Freezing and Storage

• Freezing: While it’s best enjoyed fresh, you can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil.
• Thawing: Thaw in the refrigerator overnight before serving.
• Storage: Keep any leftovers covered in the refrigerator for up to 2 days for optimal freshness.

FAQ Section

1. Can I use frozen strawberries?

• Yes, but fresh strawberries yield the best flavor and texture. If using frozen, thaw and drain them well.

1. How do I know when the filling is set?

• The filling should be firm to the touch and hold its shape when sliced.

1. What can I substitute for sugar?

• You can use honey or a sugar substitute that measures like sugar.

1. Can I make this pie ahead of time?

• Yes, you can prepare the pie a day in advance. Just keep it covered in the refrigerator.

1. Is there a way to make this gluten-free?

• Substitute gluten-free graham cracker crumbs and pretzels for a gluten-free version.

1. How do I get a smooth glaze?

• Blend thoroughly and strain if necessary to remove any lumps before heating.

1. What’s the best way to slice the pie?

• Use a sharp, warm knife for clean slices.

1. Can I add other fruits?

• Absolutely! Peaches or raspberries could add a delightful twist.

1. How do I prevent the crust from getting soggy?

• Pre-baking the crust for a few minutes can help create a firmer base.

1. What’s the best way to store leftovers?
   • Cover the pie with plastic wrap and keep it in the fridge.

Conclusion

This Fresh Strawberry Pie with a pretzel-pecan crust is a delightful summer treat that captures the essence of the season. It’s not just a dessert; it’s a celebration of fresh flavors and simple ingredients. Whether you’re hosting a summer gathering or enjoying a quiet evening at home, this pie is sure to impress. With its delightful blend of sweet strawberries and a crunchy, salty crust, every bite is a reminder of why we love summer treats. Enjoy!

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