Strawberry Pretzel Pie Recipe

A no-bake strawberry pretzel pie with a brown butter pretzel crust, a real whipped cream and cream cheese filling, and a fresh strawberry layer.

Preheat the oven to 350 degrees F. Lightly spray a 10-inch loose-bottom tart pan with nonstick baking spray, then place it on a baking sheet.
Add 3 cups salted pretzels to a food processor and process for a few seconds, until you have plenty of crumbs. Don't process so much that they turn to dust.
Add 1/2 cup plus 2 tablespoons unsalted butter to a saucepan set over medium heat. Melt it, then continue heating, swirling the pan often, until the butter foams and the milk solids turn golden brown and smell nutty. This takes around 5 minutes. Remove from the heat.
In a bowl, combine the pretzel crumbs and 1/3 cup granulated sugar. Pour the warm browned butter over the top and mix until evenly moistened. The mixture should hold together when squeezed. If it doesn't, add a little extra melted butter, one tablespoon at a time, until the mixture comes together.
Press the pretzel mixture firmly across the base and up the sides of the pan, compacting it especially where the base meets the sides.
Bake for 12 to 15 minutes, until deeply golden, dry to the touch, and fragrant. If the crust puffs slightly, gently press it back down while still warm. Cool completely before filling.

In a mixing bowl, add 1 cup cold heavy whipping cream and 2 tablespoons powdered sugar, then whisk to medium-stiff peaks. Refrigerate while you prepare the base.
In a separate mixing bowl, add 8 ounces full-fat cream cheese, at room temperature, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of fine salt, then beat until completely smooth and fluffy, scraping the bowl well so no lumps remain.
Fold the whipped cream into the cream cheese mixture in two to three additions, until thick, smooth, and mousse-like.
Spread the filling evenly into the cooled crust and smooth the top. Refrigerate for at least 30 minutes while preparing the strawberry layer.

In a small saucepan, whisk together 1 1/2 teaspoons cornstarch and 2 tablespoons water until smooth, then whisk in 1/2 cup strawberry jam, 1 tablespoon lemon juice, and a pinch of fine salt. Add 2 cups sliced fresh strawberries and 1 tablespoon granulated sugar to the pan, then cook over medium heat, stirring gently, for about 3 minutes, until the mixture becomes glossy and lightly thickened and the strawberries soften slightly without breaking down. Remove from the heat and let cool for 10 minutes, until warm but no longer hot.
Spoon the strawberry layer evenly over the chilled cream cheese filling and gently spread it to the edges. Refrigerate the pie for at least 4 hours, or preferably overnight, until fully set.
When ready to serve, add a few extra strawberries to the top along with some crushed pretzels.