What can I say – fresh strawberries are all over the place right now and if you are not making something delicious with these “nuts” (yes nuts – not berries) you are missing out on something really great! So many things you can do… :)
For example – I guess you already figured out – this awesome strawberry pie with a crust made out of pretzels! You might think – salty pretzels and strawberries? Does this work? OF COURSE! As you all know (because I mentioned it already) – strawberries are actually nuts – so pretzels and nuts…?! OF COURSE! Perfect match! ;)
Just kidding! Well not about the nuts… ;) Anyways – the combination really works well. Salty sweet crust and the fresh strawberries topped with a huge amount of whipped cream. Awesome on a hot day when you are craving for something fresh and sweet.
If you are not into that much whipped cream – use less ;) I wanted it to look like a huge white mountain on top of the pie for the picture – that’s why I used that much…
INGREDIENTS / ZUTATEN
3.5 oz. (100g) salt pretzels
1/3 cup (70g) brown sugar
1/2 cup (110g) butter, melted
For the filling:
1 package gelatin powder (equals 6 gelatin leaves)
1 1/4 cups (300ml) water
1 cup (200g) sugar
3 tbsp. cornstarch
3 tbsp. strawberry puree (4-5 strawberries)
35 oz. fresh strawberries, hulled and halved or quartered
For the topping:
14 oz. (400g) heavy cream, whipped
100g Salzbrezeln
70g brauner Zucker
110g geschmolzene Butter
Für die Füllung:
1 Pkg. Gelatinepulver (entspricht 6 Blättern)
300ml Wasser
200g Zucker
3 EL Speisestärke
3 EL Erdbeerpüree (aus etwa 4-5 Erdbeeren)
1 kg frische Erdbeeren, entstiehlt und halbiert bzw. geviertelt
Für das Topping:
400g Schlagsahne, steif geschlagen
DIRECTIONS / ZUBEREITUNG
2. For the filling wash the strawberries and let drain. Remove all green parts and cut in half or quarter bigger strawberries. Place in a large bowl and set aside.
3. Take about 6 tablespoons of the (cold) water and mix with the gelatine powder in a small bowl. Let soak for about 10 minutes. Puree some strawberries with a mixer so you get about 3 tablespoons of fruit puree. Add the remaining water to a small sauce pan and add the sugar, cornstarch and strawberry puree. Bring to a boild while stirring constantly. As soon as the mix starts to boil add the soaked gelatine and stir. Let cook until it starts to thicken and then set aside to cool down – 10-15 minutes.
4. Pour the gelatin sauce over the strawberries and gently mix. Let cool for another 10-15 minutes, then carefully pile the strawberries into the pie crust. Place in the fridge and let cool for 4-5 hours. Top with whipped cream before serving.
2. Die Erdbeeren für die Füllung waschen und abtropfen lassen. Sämtliches Grün entfernen und halbieren oder vierteln (je nach Größe). In eine große Schüssel geben und zur Seite stellen.
3. Vom abgemessenen (kalten) Wasser etwa 6 EL abnehmen und mit dem Gelatinepulver in einer kleinen Schüssel verrühren und quellen lassen – dauert etwa 10 Minuten. Ein paar Erdbeeren im Mixer pürieren – es sollten etwa 3 EL dabei rauskommen. Das verbliebene Wasser in einen Topf geben und zusammen mit dem Zucker, der Speisestärke und dem Erdbeerpüree unter ständigem Rühren zum Kochen bringen. Sobald die Mischung zu kochen beginnt, die Gelatine zugeben und unterrühren. Alles so lange kochen lassen, bis die Soße anfängt anzudicken. Zur Seite stellen und für etwa 10-15 Minuten abkühlen lassen.
4. Die Gelatine Soße über die Erdbeeren schütten und alles vorsichtig vermischen. Weitere 10-15 Minuten abkühlen lassen und dann vorsichtig in der Kuchenform zu einem kleinen Berg “aufschütten”. In den Kühlschrank stellen und für etwa 4-5 Stunden kühlen lassen. Vor dem Servieren die Schlagsane auf den Kuchen geben.
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Here is a version of the recipe you can print easily.
PrintStrawberry Pie with Pretzel Crust
- Prep Time: 40
- Cook Time: 20
- Total Time: 360
Ingredients
For the crust
- 3.5 oz. (100g) salt pretzels
- 1/3 cup (70g) brown sugar
- 1/2 cup (110g) butter, melted
For the filling
- 1 package gelatin powder (equals 6 gelatin leaves)
- 1 1/4 cups (300ml) water
- 1 cup (200g) sugar
- 3 tbsp. cornstarch
- 3 tbsp. strawberry puree (4–5 strawberries)
- 35 oz. fresh strawberries, hulled and halved or quartered
For the topping
- 14 oz. (400g) heavy cream, whipped
Instructions
- Preheat the oven to 350˚F (175°C). Crush the salt pretzels in a freezer bag with a rolling pin or pulse shortly in a food processor until you get fine crumbs (but not dust). Add to a bowl and mix with the brown sugar and melted butter. Transfer to an 8 inch (20cm) pie dish and press to the sides and bottom. Bake for 8 minutes. Remove from the oven and let cool down.
- For the filling wash the strawberries and let drain. Remove all green parts and cut in half or quarter bigger strawberries. Place in a large bowl and set aside.
- Take about 6 tablespoons of the (cold) water and mix with the gelatine powder in a small bowl. Let soak for about 10 minutes. Puree some strawberries with a mixer so you get about 3 tablespoons of fruit puree. Add the remaining water to a small sauce pan and add the sugar, cornstarch and strawberry puree. Bring to a boild while stirring constantly. As soon as the mix starts to boil add the soaked gelatine and stir. Let cook until it starts to thicken and then set aside to cool down – 10-15 minutes.
- Pour the gelatin sauce over the strawberries and gently mix. Let cool for another 10-15 minutes, then carefully pile the strawberries into the pie crust. Place in the fridge and let cool for 4-5 hours. Top with whipped cream before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8
Hey,
just stumbled over this post on Pinterest – awesome combination! Will definitely try that one!
L.
Thank you! :)
This pie is really delicious!
Cheers,
Marc