Kick Off Strawberry Season

Spring is here and so is strawberry season. This Strawberry Pretzel Crisps® Pie makes the perfect light dessert for your first outdoor party of the year. The Pretzel Crisps® crust, cream cheese filling, and fresh strawberries give just the right balance of sweet and salty flavor. Chef’s tip: Keep refrigerated until ready to serve. It’s so pretty your guests won’t be able to keep their eyes – and hands – off it!

Strawberry Pretzel Crisp® Pie 

3 cups Pretzel Crisps® crumbs
¼ cup brown sugar
1 ¼ cup butter melted
3 8 ounce packages cream cheese, softened to room temperature
½ squeeze of lemon juice
1/3 cup white sugar
1 pint heavy cream
½ vanilla bean
Optional: Pretzel Crisp minis

Process Pretzel Crisps® to yield 3 cups. Add brown sugar, then pour in melted butter. Mix together well.


Take a 10 ½ inch spring form pan and butter bottoms and sides. Cut out a piece of parchment paper to fit in the bottom, and then butter the top of paper. Press Pretzel Crisps® crumble into pan.

Slice strawberries and place on the bottom of the crust.


Beat cream cheese, lightly squeeze half of a lemon in, then add sugar. Mix in well. While mixer is still on, pour in heavy whipping cream a little at a time until fully incorporated into cream cheese. Cut a vanilla bean in half. Slice one half again and scrape out vanilla bean into batter. Mix in, then pour into crust.

Refrigerate until batter is firm, and add strawberries on top. As an option, press Pretzel Crisps® Minis onto edge of cake.