Fresh Strawberry Pie with Pretzel and Pecan Crust Recipe
This Fresh Strawberry Pie features a crunchy graham cracker and pretzel crust filled with a sweetened strawberry mixture thickened with cornstarch, then chilled to set for a refreshing and delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 2 hours 31 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- ½ cup coarsely chopped pretzels
- ½ cup coarsely chopped pecans
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter (melted)
Filling
- 2 pounds fresh strawberries (tops removed)
- ¾ cup granulated sugar
- ⅓ cup boiling water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- For the crust: In a mixing bowl, combine graham cracker crumbs, pretzels, pecans, and sugar. Stir in melted butter until combined. Press the mixture into a pie dish and refrigerate.
- For the filling: In a saucepan over medium heat, combine half of the strawberries with sugar and boiling water, stirring until dissolved. Mix cornstarch with cold water; add to saucepan and stir until thickened. Remove from heat and cool slightly.
- Assemble: Fold remaining strawberries into the cooled filling and pour into the prepared crust. Refrigerate for at least two hours or until set.
Notes
- Refrigerate the crust before adding the filling to help it set properly.
- Chilling the assembled pie for at least two hours ensures the filling is set and flavorful.
Keywords: fresh strawberry pie, strawberry dessert, graham cracker crust, no-bake pie, summer pie recipe
