Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust
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#ad Are you a strawberry rhubarb lover? If so, you’ll be all in with this amazing Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust, made with the help of Lucky Leaf strawberry rhubarb pie filling. It’s the perfect summer dessert!
More Lucky Leaf desserts? Lemon Coconut Cream Cheese Dessert, Christmas Tree Strawberry Hand Pies, this Easy Strawberry Cream Cheese Pie and this Pecan Blueberry Crumble Pie!
Why You’ll Love Lucky Leaf Fruit Filling
Treat your friends and family to something special with our easy-to-follow Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust using Lucky Leaf!
You’ll find using Lucky Leaf Premium Fruit Fillings are a time saver for year-round layered desserts, pies, trifles and so much more. This versatile product can also be used as a topping, filling or secret ingredient in recipes, simplifying your baking and no-baking recipes!
Lucky Leaf is a cooperative owned and operated by its family fruit growers. It is committed to providing premium-quality products that are produced on their Family Farms, promoting sustainable harvesting practices, and inspiring communities to use fruit as a nutritious part of a healthy diet, that you can feel good about!
And, Lucky Leaf is such a great option for the whole family, providing high quality tasty fruity flavors with no high-fructose corn syrup and loaded with fruity flavor.
Now let’s get on to finding more out about making this luscious layered dessert with Lucky Leaf!
Why We Love This Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust
- It’s a fluffy and creamy twist on traditional strawberry rhubarb pie, perfect for summer!
- The fruity fluffy filling includes cream cheese, sweetened condensed milk, whipped cream and our key ingredient, strawberry rhubarb fruit pie filling which elevates the classic strawberry rhubarb pie to a new dimension of flavors with the pretzel crust!
- The unique buttery, pretzel crust complements the sweet and tangy flavors of the strawberry rhubarb filling. So good!
- Inspired from the 70’s, the combination of sweet, salty, creamy, and crunchy flavors is irresistible and is a staple at holiday meals, barbecues, potlucks, and special occasions!
- This dessert not only satisfies your taste buds but also reminds us to indulge in life’s simple pleasures. So go ahead, indulge in this irresistible dessert, and remember to take a moment to appreciate the little things.
INGREDIENTS
Fluffy Strawberry Rhubarb Pretzel Pie Recipe
Pretzel Crust
- 1 ½ cups crushed pretzels
- ¼ cup granulated sugar or brown sugar
- 8 tablespoons butter or margarine, melted
Strawberry Rhubarb Pie Filling
- 2 cups heavy whipping cream
- ¼ cup powder sugar
- 1 teaspoon vanilla
- 12 oz cream cheese softened (12 ounces)
- 14 oz sweetened condensed milk
- 1 tablespoon lemon juice
- 1 can Lucky Leaf Strawberry Rhubarb Pie Filling (20 oz) slightly crush fruit up, if necessary
Toppings
- Garnish with remaining 2 cups of whipped cream strawberries/pretzels, crushed pretzels, as desired.
How to Make Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust
Pretzel Crust
- Preheat your oven to 350ºF, and lightly butter a 9-inch pie plate or spring-form pan. (Can also spray with non-stick cooking spray)
- In a medium bowl, mix together the crushed pretzels, sugar and melted butter. Press mixture firmly against bottom and side of 9-inch glass pie plate.
- Bake the crust for just 8 to 10 minutes until it’s a beautiful golden brown. Let cool while you make your whipped cream and strawberry rhubarb filling.
Strawberry Rhubarb Pie Filling
- In a large bowl, beat whipping cream until it begins to thicken. Add powdered sugar and vanilla extract; beat until stiff peaks form. Measure out 2 cups for the strawberry rhubarb filling, the remaining whipped cream will be used for the top of the pie.
- In another large bowl, using a mixer, beat softened cream cheese, condensed milk and lemon juice until blended.
- Slightly crush the fruit in the filling for smaller fruit bits in pie, if desired. Then, add in strawberry rhubarb pie filling to combine, then fold in 2 cups whipped cream and mix to combine. Spoon into your prepared crust.
Toppings
- Top with remaining whipped cream. Refrigerate for at least 4 hours before serving. If desired, garnish with strawberries & pretzels.
Storing Layered Dessert
- Prepare dessert 4 hours or overnight before serving. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.
Tips for the Best Pretzel Crust
- The key to a delicious crust is using FRESH pretzels. You’ll be able to tell if you use stale pretzels, and it’s not a good thing!
- Create the perfect pretzel crust by finely crushing your pretzels – the best tool for this is a food processor. Without finely crushed pretzels, the crust won’t hold together. Crush pretzels in batches for the best outcome.
- Are you lacking a food processor? No worries! Crush those pretzels by placing them in a trusty Ziploc bag and giving them a good roll with a trusty rolling pin. Once they’re perfectly crumbled, add in the other ingredients and mix it up by hand. Easy peasy pretzel crust, no fancy equipment required.
- We baked our pretzel pie crust, but you can also place it in the freezer for 10 minutes as well. When baking, don’t over bake the crust, as this will make the pie crust too hard to cut into.
Tips for Strawberry Rhubarb Cream Pie
- Make sure your cream cheese is softened to room temperature, so you don’t get lumps for a smooth filling.
- Before adding the pie filling to the cream cheese mixture, you can leave the filling as is if you want the large chunks of fruit in your pie, but we mashed the filling a little for smaller chunks of the fruit in our pie. It’s just whatever your preference is!
- Once the pie is finished and set, decorate with crushed pretzels, pretzels and strawberries if you wish!
- Don’t want to make fresh whipped cream? You can use 4 cups of whipped cream already made, use 2 cups in the filling and 2 cups for the topping!
Substitutions
- This pie is so delicious when you make the whipped cream fresh, but you can also substitute with 4 cups of prepared whip cream, thawed if you don’t have heavy cream on hand.
- You’ll find Lucky Leaf has many fruity flavors you can switch out all summer long, like cherry, blueberry, strawberry and peach!
- Pretzel crust substitutions? Of course, use our favorite graham cracker crust or your favorite Oreo cookie crust, maybe with Golden Oreos!
This Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust is an easy and delicious way to enjoy everyone’s favorite dessert. With the perfect combination of sweet and tart strawberry rhubarb filling, cream cheese, sweetened condensed milk and whipped cream, and a buttery, salty pretzel crust, it’s sure to be a favorite for everyone at your next gathering.
Now that you have a recipe for a truly extraordinary layered dessert, it’s time to get some Lucky Leaf Strawberry Rhubarb filling and start delighting your friends and family. Bon appétit! Enjoy! Share this recipe on Pinterest, Instagram and Facebook!
You can also find this recipe on Lucky Leaf as well! Also check out Lucky Leaf social medias on Facebook, Instagram, Pinterest and Twitter!
More Delish Desserts
- Strawberry Rhubarb Oatmeal Bars
- Rhubarb Berry Crisp
- Heavenly Strawberry Pretzel Dessert
- Easy Strawberry Cream Cheese Pie
- Strawberry Pretzel Layered Dessert
- Super Healthy Raspberry Oatmeal Bars
- 30 Irresistible Strawberry Desserts
- No Bake Berry Cheesecake
Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust
Ingredients
Fluffy Strawberry Rhubarb Pretzel Pie Recipe
Pretzel Crust
- 1 ½ cups crushed pretzels
- ¼ cup granulated sugar or brown sugar
- 8 tablespoons butter or margarine, melted
Strawberry Rhubarb Pie Filling
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 12 oz cream cheese softened (12 ounces)
- 14 oz sweetened condensed milk
- 1 tablespoon lemon juice
- 1 can Lucky Leaf Strawberry Rhubarb Pie Filling (20 oz) slightly crush fruit up, if necessary
Toppings
- Garnish with remaining 2 cups of freshly whipped cream strawberries/pretzels, crushed pretzels, as desired.
Instructions
How to Make Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust
Pretzel Crust
- Preheat your oven to 350ºF, and lightly butter a 9-inch pie plate or spring-form pan. (Can also spray with non-stick cooking spray)
- In a medium bowl, mix together the crushed pretzels, sugar and melted butter. Press mixture firmly against bottom and side of 9-inch glass pie plate.
- Bake the crust for just 8 to 10 minutes until it's a beautiful golden brown. Let cool while you make your whipped cream and strawberry rhubarb filling.
Whipped Cream Topping Recipe
- In a large bowl, beat whipping cream until it begins to thicken. Add powdered sugar and vanilla extract; beat until stiff peaks form. Measure out 2 cups for the strawberry rhubarb filling, the remaining whipped cream will be used for the top of the pie.
Strawberry Rhubarb Pie Filling
- In another large bowl, using a mixer, beat softened cream cheese, condensed milk and lemon juice until blended.
- Slightly crush the fruit in the filling for smaller fruit bits in pie, if desired. Then, add in strawberry rhubarb pie filling to combine, then fold in 2 cups whipped cream and mix to combine. Spoon into your prepared crust.
Toppings
- Top with remaining whipped cream. Refrigerate for at least 4 hours before serving. If desired, garnish with strawberries & pretzels.
Video
Notes
Storing Layered Dessert
- Prepare dessert 4 hours or overnight before serving. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.
Substitution for the Whipped Cream
- Don't want to make fresh whipped cream? You can use 4 cups of whipped cream already made, use 2 cups in the filling and 2 cups for the topping!
