Who remembers Strawberry Pretzel Salad?
It was one of my favorite summer treats served at every family reunion in Alabama I can remember. The creamy layer of cream cheese mixed with the sweetness of the strawberries and the salty pop of pretzels is, and will always remain, one of my favorite warm weather dishes.
This combo is all the rage this summer, with Jeni's Ice Cream even creating a custom Strawberry Pretzel Pie seasonal flavor for America's Sweetheart and TN native, Dolly Parton.
I recently created my own version that combines pretzels, fresh strawberries, and a layer of creamy quark cheese.
Enjoy my Strawberry Cheese Pretzel Pie recipe made with the local strawberries and the delicious quark cheese I told y'all about yesterday.
What you need:
4 cups Pretzel Sticks
1/3 cup Brown Sugar
1 stick Butter, melted
1 1/2 cup Sugar
3 tbsp Cornstarch
1 quart Strawberries, hulled and sliced
1/2 cup water
8 ounces Quark Cheese (available at HHLM)
1/4 cup Honey
For the pretzel crust:
Preheat the oven to 350 degrees F. Crush the pretzels. I use my Ninja blender. Mix pretzel crumbs, butter and brown sugar. Press into your favorite pie pan and bake for 8 min. Set aside to let cool.
For the cream cheese layer:
Whip the quark cheese and honey. Spread on the pretzel crust to create the first layer of your pie.
For the strawberry glaze:
Purée 1 cup of the strawberries. Whisk the sugar and the cornstarch together in a medium sauce pan , slowly mixing in the water and the strawberry purée. Cook over medium heat, stirring constantly until it comes to a boil. Cook for about three more minutes until the mixture thickens and turns translucent. Set aside to cool. (Shortcut: use strawberry jello.)
For the pie:
Place the rest of the sliced strawberries into your pretzel pie with creamed quark cheese and slowly pour over your cooled, homemade strawberry glaze. Place in the refrigerator to set, at least two hours, and serve chilled. Top with whip cream or ice cream!