Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust
Are you a strawberry rhubarb lover? If so, you’ll be all in with this amazing Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust, made with the help of Lucky Leaf strawberry rhubarb pie filling. It’s the perfect summer dessert!
Servings: 8 Servings
Calories:
Ingredients
Fluffy Strawberry Rhubarb Pretzel Pie Recipe
Pretzel Crust
- 1 ½ cups crushed pretzels
- ¼ cup granulated sugar or brown sugar
- 8 tablespoons butter or margarine, melted
Strawberry Rhubarb Pie Filling
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 12 oz cream cheese softened (12 ounces)
- 14 oz sweetened condensed milk
- 1 tablespoon lemon juice
- 1 can Lucky Leaf Strawberry Rhubarb Pie Filling (20 oz) slightly crush fruit up, if necessary
Toppings
- Garnish with remaining 2 cups of freshly whipped cream strawberries/pretzels, crushed pretzels, as desired.
Instructions
How to Make Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust
Pretzel Crust
- Preheat your oven to 350ºF, and lightly butter a 9-inch pie plate or spring-form pan. (Can also spray with non-stick cooking spray)
- In a medium bowl, mix together the crushed pretzels, sugar and melted butter. Press mixture firmly against bottom and side of 9-inch glass pie plate.
- Bake the crust for just 8 to 10 minutes until it's a beautiful golden brown. Let cool while you make your whipped cream and strawberry rhubarb filling.
Whipped Cream Topping Recipe
- In a large bowl, beat whipping cream until it begins to thicken. Add powdered sugar and vanilla extract; beat until stiff peaks form. Measure out 2 cups for the strawberry rhubarb filling, the remaining whipped cream will be used for the top of the pie.
Strawberry Rhubarb Pie Filling
- In another large bowl, using a mixer, beat softened cream cheese, condensed milk and lemon juice until blended.
- Slightly crush the fruit in the filling for smaller fruit bits in pie, if desired. Then, add in strawberry rhubarb pie filling to combine, then fold in 2 cups whipped cream and mix to combine. Spoon into your prepared crust.
Toppings
- Top with remaining whipped cream. Refrigerate for at least 4 hours before serving. If desired, garnish with strawberries & pretzels.
Video
Notes
Storing Layered Dessert
- Prepare dessert 4 hours or overnight before serving. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.
Substitution for the Whipped Cream
- Don't want to make fresh whipped cream? You can use 4 cups of whipped cream already made, use 2 cups in the filling and 2 cups for the topping!