April 6, 2015

Froyo Pretzel Pie

Froyo Pretzel Pie image - Froyo Pretzel PieSweet & 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!





2 cups finely crushed pretzel sticks

1/2 cup vegetable oil

2 Tbs. water

1/4 cup packed light brown sugar


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.

1.Preheat oven to 350°F image 225x300 - Froyo Pretzel Pie

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.)

2. Add vegetable oil image 225x300 - Froyo Pretzel Pie

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

Bake 10 to 12 minutes pie crust image 225x300 - Froyo Pretzel Pie

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.

pie 1 224x300 - Froyo Pretzel Pie    pie 2 300x224 - Froyo Pretzel Pie    pie 3 224x300 - Froyo Pretzel Pie