Pretzel and Strawberry Shortcake Pie
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 701, total fat 30 G., saturated fats 14 G., proteins 10 G., carbohydrates 101 G., fiber 4 G., cholesterol 57 mg, sodium 944 mg, sugar 38 G.
Calories 701, total fat 30 G., saturated fats 14 G., proteins 10 G., carbohydrates 101 G., fiber 4 G., cholesterol 57 mg, sodium 944 mg, sugar 38 G.
The crust for this simple pie is made from crushed pretzels and shortbread cookies. Melted marshmallows bind the crumbs tightly, so the crust requires no baking. Top with cream cheese frosting, quick homemade strawberry jam, and shaved almonds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 2 cups mini marshmallows
- 1.5 cups lightly crushed pretzels, plus extra for garnish
- 1 cup crushed shortbread cookies
- 450 g strawberries, quartered
- 0.5 cups of sugar
- 2 tablespoons freshly squeezed lemon juice
- 220 g of cream cheese at room temperature
- Toasted sliced almonds, for serving
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Recipes with similar ingredients: cream cheese, strawberry, pretzel, almond
Cooking the dish according to the recipe:
- Spray a 9-inch springform pan with cooking spray and line the bottom with a circle of parchment paper.
- In a medium saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted. Remove from heat and stir in the pretzels and crushed cookies. Spread the mixture in the bottom of the prepared pan and press into an even layer. Let cool, then remove from the pan, peel off the parchment, and transfer to a serving plate.
- Combine the strawberries in a medium saucepan with 1/4 cup sugar and cook over medium heat until slightly popped and thickened, 12-18 minutes (depending on the ripeness of the berries). Let cool slightly, then stir in 1 tablespoon lemon juice.
- Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly over the cake pan. Top with strawberries, garnish with almonds and crushed pretzels, and serve.
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