April 6, 2015

Froyo Pretzel Pie

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Sweet & Salty desserts are trending with unusual flavor combinations such as Chocolate & Bacon, and Sea-salt & Caramel (like our Salt City Caramel ice cream-YUM!)

Try this Froyo Pretzel Pie- sweet strawberries  & a salty pretzel crust, the perfect make ahead dessert for the warmer weather!

 

 

 

 

 

 

Crust:

2 cups finely crushed pretzel sticks

1/2 cup vegetable oil

2 Tbs. water

1/4 cup packed light brown sugar

Filling:

2 cups sliced fresh strawberries

1 (14-oz.) can fat-free sweetened condensed milk

1 cup Byrne Hollow Farm Plain Greek Yoghurt

5 Tbs. strawberry gelatin

2 cups Byrne Dairy Heavy Cream, divided

1/3 cup sugar

 

1.Preheat oven to 350°F. To finely crush pretzel sticks, grind in a food processor or place in a plastic resealable bag and crush with a mallet. Transfer crumbs to a bowl.

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2.  Add vegetable oil, water, and brown sugar. Stir to combine; firmly press on bottom and up sides of a 10-inch pie plate (I used a measuring cup to help compact the crumbs & create an even thickness for the crust.)

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Bake 10 to 12 minutes or until lightly browned. Remove and cool completely (about 30 minutes).

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3. Process strawberries in a blender until smooth. Transfer to a large mixing bowl. Add condensed milk, yoghurt, and gelatin. Set aside.

 

4. Beat 3/4 cup heavy cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Pour into prepared crust. Cover and freeze 8 hours, or until firm.

 

5. Beat remaining 1-1/4 cups heavy cream at high speed until foamy; gradually add in sugar, beating until soft peaks form. Spread over pie. Decorate with additional sliced strawberries, optional. Freeze 1 hour or until whipped cream is firm.

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