Give No-Bake Strawberry Pie a try if you're looking for a light and airy dessert made with fresh strawberries. This sweet fruit flavored pie is the perfect ending to a summer day. Made in a pretzel crust for a salty crunchy twist.
Prep Time: 4hours15minutes
3 ½cupsMini pretzels(4.5 ounces )
2 ½cupsstrawberries(whole, tops removed)
¾cupssugar(plus 2 tablespoons)
⅛teaspooncream of tartar
Combine pretzels and sugar in a food processor and process unlit is fine crumbs. Add melted butter and process until coated. Place in a 9 inch glass pie pan and cover with plastic wrap. Spread the crumbs to coat the bottom and sides of the pie pan including the rib. Once distributed, press down firmly and refrigerate or freeze until cold.
Sprinkle gelatin over water in a small bowl and let sit until the gelatin softens, about 5 minutes.
Place whole strawberries in a food processor and process until completely smooth. Place a Fine mesh strainer over a bowl and press strawberry puree through the strainer, you should get about 1 cup of juice.
Add strawberry juice it a sauce man and whisk in ¾ cup sugar, cornstarch and salt. Bring to simmer over medium heat, stirring constantly until it is slightly thick, about 1-2 minutes. Remove from heat and add gelatin mixture, whisking until dissolved. Transfer to a large bow and add lemon juice. Let cool completely, about 30 minutes, stirring occasionally.
Beat egg whites with cream of tarter until soft peaks form, about 1-2 minutes then add 2 tablespoons of sugar and whip until stiff peaks form, about 2-3 minutes. Fold ⅓ of egg whites into cooled strawberry mixture then fold in remaining egg whites until only a few white streaks remain.
Beat cream until stiff peaks form, about 2-3 minutes. Gently fold cream into strawberry mixture. Fold in sliced strawberries. Spoon mixture into the cold pretzel crust. Refrigerate for at least 3 hours.
Barbara's Notes + Tips
You could also make this in a graham cracker crust.
Make sure that you five this plenty of time to set up in the fridge before slicing.
This will only last a day or two before the crust gets soggy.