Description
A refreshing dessert featuring vibrant strawberries in a creamy glaze, nestled in a crunchy crust, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup coarsely chopped pretzels
- 1/2 cup pecans, coarsely chopped
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter, melted
- 2 pounds fresh strawberries, tops removed (divided use)
- 3/4 cup granulated sugar
- 1/3 cup boiling water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, mix graham cracker crumbs, chopped pretzels, chopped pecans, and sugar.
- Stir in melted butter until combined.
- Press mixture into the bottom and up the sides of a greased 9-inch springform pan.
- Chill the crust in the refrigerator to set.
- Puree 1 1/2 cups of strawberries in a food processor.
- In a saucepan, combine pureed strawberries, sugar, boiling water, and cornstarch. Cook over medium heat until thickened.
- Remove from heat, stir in vanilla extract, and let cool.
- Cut remaining strawberries and mix with the cooled glaze.
- Pour strawberry mixture into the prepared crust.
- Chill for at least 2 hours before serving.
Notes
Serve with whipped cream for an extra treat. Store leftovers in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: strawberry pie, dessert, summer recipe