Strawberries & Pretzels

Strawberries are on sale this week at my local grocery store – 3 pints for $5! That’s a steal! So of course I bought 3 pints, and needed to brainstorm ways to use them before they spoiled. Blender drinks came to mind, but it was only 8 in the morning (and we are out of rum…). My next thought was pie.

Strawberry Pie

If pie can be healthy, this is a healthy pie. I’m not saying it’s good for you or will aid in whatever diet/weight loss plan you subscribe to. But in a dessert world full of butter, cream, and sugar, this pie is relatively low on all three. So in my humble non-scientific opinion, this pie must be healthy. To start, it has 2 pints of strawberries. They are sliced thin and piled high. You are guaranteed to eat at least 6 strawberries with every slice. Next is the crust – it’s pretzel! Pretzels are considered a “healthy” salty snack, much preferable to potato chips or french fries….and it’s lower in calories and sugar than the traditional go-to for crumb crust – the graham cracker. Finally is the topping. It may look like whip cream, but it’s actually yogurt and sour cream. So there….it’s healthy….for pie.

Strawberry slicer

One quick tip before we get to the recipe. I suggest everyone invest (all of $5) in an egg slicer. It’s this cool contraption with 10 wires used to thinly and evenly slice hard boiled eggs. It can also be used to slice strawberries, kiwi, mushrooms or any other soft (and small, the cutting area is only 2 – 3 inches wide) food. I perfectly sliced 2 pints of strawberries in about 10 minutes (including the hulling part). Not too bad!

Strawberry Pie

  • 2 pints fresh strawberries, hulled and sliced
  • 2 tablespoons cornstarch
  • 1-1/2 cups cold water
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 3 tablespoons sugar
  • 1 pretzel crumb crust
  • 2 C. yogurt topping

In a medium saucepan, combine  cornstarch and water. Bring to a boil and whisk for 2 minutes or until thickened. Remove from heat and add strawberry gelatin and sugar. Whisk until dissolved. Add in strawberries then pour into cooled crust. Allow pie to cool then refrigerate for 2 hours. Top with yogurt topping and serve.

Pretzel Crumb Crust

  • 1 1/2 C. pretzel crumbs*
  • 6 T. butter, melted
  • 1 T. honey

Combine all ingredients. Press into a lightly greased pie pan. Bake at 350 for 15 – 20 minutes or until starting to brown. Allow crust to cool before adding in the strawberry filling.

*This is an estimate

Yogurt Topping

  • 1 C. French vanilla yogurt
  • 1 C. sour cream
  • 1 T. honey
  • 1 tsp. vanilla

Combine all ingredients. Refrigerate until needed.

Strawberry Pie recipe modified from Taste of Home.

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2 thoughts on “Strawberries & Pretzels

  1. Great tip on the egg slicer! Think I might buy wifey one for her upcoming birthday. Sure to score brownie points with a gift like that…

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