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Strawberry Cream Pie
5 from 3 votes

Strawberry Cream Pie

This sweet and salty strawberry cream pie recipe is made with a pretzel crust, topped with a strawberry jello filling with whipped cream incorporated to fluff it up—a perfect dessert for summer gatherings.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
35 mins
Total Time
1 hr 5 mins
Servings: 8 slices
Calories: 394 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 1 1/2 cups pretzels about 4 3/4 cups of whole pretzels, crushed
  • 1/4 cup granulated sugar
  • 1/2 cup butter melted
Filling
  • 3 ounces strawberry Jell-O mix box
  • 3/4 cup water boiling
  • 1/2 cup water cold
  • 1/4 teaspoon strawberry extract optional
  • 3/4 ounce instant vanilla pudding mix box
  • 8 ounces whipped topping thawed

Instructions

Crust
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease a 9 inch deep dish pie dish.
  2. In a medium bowl, add in the crushed pretzels and sugar. Stir until combined.
  3. Add in the melted butter and stir until the butter coats all of the pretzels.
  4. Pour the mixture into the prepared pie dish. Using your hand or a flat bottomed cup, firmly and evenly press the crust into the bottom and up the sides of the pie plate.
  5. Place in the oven and bake for 10 minutes.
  6. Remove from the oven and let cool completely. Turn off the oven.
Filling
  1. In a large medium mixing bowl, add in the jello mix and boiling water. Stir until the sugar is completely dissolved.
  2. Add in the cold water and stir until combined.
  3. Place in the fridge to chill for 15 minutes. Don’t let it chill any longer because the jello will set up.
  4. Once the mixture has chilled, add in the strawberry extract and the instant pudding mix. Whisk until the pudding mix is fully combined and smooth.
  5. Add in half of the 8 ounces of thawed whipped topping and fold until combined. Cover and place in the fridge to chill for 20 minutes to thicken up.
  6. Once chilled, add the remaining thawed whipped topping and fold until no white streaks are left.
  7. Scoop the fluffy mixture into the pretzel crust and spread all the way to the sides using an angled spatula.
  8. Cover and place in the fridge to chill for 8 hours.
  9. Cut and serve.

Notes

  • Baking: It’s not necessary to bake the pretzel crust, but it does help keep everything somewhat together when slices are plated. You can instead freeze the crust for 30 minutes to 1 hour until chilled.Frozen: You can serve this pie frozen for a firmer consistency instead of a cream pie consistency.

Nutrition Information

Calories 394kcal (20%) Carbohydrates 42g (14%) Protein 2g (4%) Fat 24g (37%) Saturated Fat 15g (75%) Cholesterol 71mg (24%) Sodium 235mg (10%) Potassium 83mg (2%) Sugar 38g (76%) Vitamin A 790IU (16%) Vitamin C 18.7mg (21%) Calcium 28mg (3%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 394

% Daily Value*

Calories 394kcal 20%
Carbohydrates 42g 14%
Protein 2g 4%
Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 71mg 24%
Sodium 235mg 10%
Potassium 83mg 2%
Sugar 38g 76%
Vitamin A 790IU 16%
Vitamin C 18.7mg 21%
Calcium 28mg 3%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.