This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel crust, a whipped cream cheese and Cool Whip filling, and a top layer of strawberry Jell-O. In this fresher adaptation, crushed pretzels form the foundation of an easy shortbread crust, followed by a fluffy cream filling and a pile of fresh strawberries, omitting the use of gelatin. If you’re making this pie in advance — especially with juicy, height-of-season berries — complete Steps 1 to 3, then cloak the filled crust with plastic wrap and chill up to 24 hours. Just before serving, toss the berries in sugar and pile them on top.
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|Serving Size: 1 serving (30g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 209 (100%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 62.7mg||19 %|
|Sodium 319.4mg||11 %|
|Potassium 8.9mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.3g||0 %|
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Calories per serving: 209
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