Retro Jello Strawberry Pie
Imagine a dessert that perfectly combines the nostalgic charm of retro treats with a modern twist. Introducing the Retro Jello Strawberry Pie—a delightful creation that marries the crunchy goodness of pretzels with the sweet and creamy allure of strawberries and cream cheese. This recipe is a throwback to simpler times, yet sophisticated enough to impress at any gathering.
Why You’ll Love This Recipe
This Retro Jello Strawberry Pie is not just a feast for the taste buds; it’s a journey down memory lane. The crunchy pretzel crust provides a savory contrast to the sweet strawberry filling, while the creamy layer of whipped cream and cream cheese adds a luscious texture. It’s a beautiful, colorful dessert that’s sure to be the centerpiece of your table.
Kitchen Equipment You’ll Need
- 9-in/23-cm springform pan
- Rolling pin or food processor
- Resealable plastic bag
- Medium bowls
- Stand mixer with whisk and paddle attachments
- Spatula
- Heat-proof bowl
- Refrigerator
Ingredients
Crust:
- 4 cups/140 g store-bought tiny pretzel twists
- ½ cup plus 3 tbsp/155 g unsalted butter, melted
- ½ cup/50 g firmly packed light brown sugar
Filling:
- 1 ½ cups/360 ml cold heavy (whipping) cream
- ½ cup plus 2 tbsp/125 g granulated sugar
- 2 tsp pure vanilla extract
- One 8-oz/225-g package cream cheese
- ¾ cup/180 ml water
- One 3-oz/85-g package strawberry gelatin
- About 2 quarts/910 g large fresh strawberries, tops trimmed
Step-by-Step Instructions
Preheat the oven: Set it to 350°F/180°C/gas 4.
Prepare the crust: Crush the pretzels in a resealable plastic bag with a rolling pin or pulse them in a food processor until no larger than ¼ inch/6 mm. Mix with melted butter and brown sugar in a medium bowl. Press into the bottom of a 9-in/23-cm springform pan. Bake for 10-12 minutes until lightly toasted. Cool completely.
Make the whipped cream: Chill the mixer bowl and whisk attachment in the freezer for 10 minutes. Whip the cream on medium speed, adding 2 tablespoons of sugar and vanilla when it thickens. Whip until soft peaks form. Reserve 1 ½ cups/360 ml for the filling and refrigerate the rest.
Prepare the filling: Beat the remaining sugar with cream cheese in the mixer until creamy. Stir in the reserved whipped cream. Spread over the cooled crust, covering completely. Chill for 30 minutes.
Prepare the gelatin: Dissolve gelatin in ½ cup/120 ml boiling water, then add ¼ cup/60 ml cold water. Cool to room temperature.
Assemble the tart: Arrange strawberries cut-side down on the cream cheese layer. Pour the cooled gelatin over the strawberries. Refrigerate until set, at least 1 hour.
Serve: Remove the pan sides. Re-whisk the reserved whipped cream and pile it in the center before serving if desired. Slice and enjoy!
Tips for Success
Ensure the pretzel crust is fully cooled before adding the cream cheese layer to prevent melting. Be patient when allowing the gelatin to cool; pouring it too hot can affect the cream cheese layer.
Additional Tips or Variations
For a twist, try using raspberry gelatin and fresh raspberries instead of strawberries. You can also experiment with different nuts in the crust for added flavor.
Nutritional Highlights (Per Serving)
Calories: 350 | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Fiber: 2g
Frequently Asked Questions (FAQ)
Can I make this pie ahead of time? Yes, this pie can be refrigerated up to a day before serving.
What if I don’t have a springform pan? You can use a 9-in/23-cm deep-dish pie pan, but it may be more challenging to remove the pie.
How long will leftovers keep? Store in the refrigerator for up to 3 days in an airtight container.
Conclusion
Take a step back in time with this Retro Jello Strawberry Pie and enjoy its delightful combination of flavors and textures. Perfect for gatherings or a sweet treat at home, this recipe is sure to be a favorite. Give it a try and share your experiences in the comments below!
