Monday, March 14, 2016

It's Pi(e) Day!

From the Pioneer Woman

Strawberry Pretzel Pie
Prep Time: 4 Hours 
Difficulty: Easy 
Cook Time: 10 Minutes 
Servings: 8 Servings 

  • 4 cups Pretzel Sticks 
  • 1 stick (8 Tablespoons) Butter, Melted 
  • 1/3 cup Brown Sugar 
  • 1-1/2 cup Sugar 
  • 3 Tablespoons Cornstarch 
  • 1 package (3.5 Ounce) Strawberry-flavored Jello 
  • 1-1/2 cup Water 
  • 3 pints Strawberries, Hulled And Halved 
  • Unsweetened Whipped Cream

For the pretzel crust: Preheat the oven to 350 degrees F.

Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.

For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Reduce the heat and cook until it starts to thicken, about 2 to 3 minutes, then remove from the heat. Let the liquid cool for a good 10-15 minutes, stirring occasionally.

Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to sit for 5-7 minutes, then carefully pile the coated strawberries into the cooled pie crust. Spoon over a little leftover sauce if needed, and refrigerate, uncovered, for 4 hours.

 Cut into slices and serve with whipped cream. (Unsweetened is nice because the pie is so sweet!)

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