Inspired by the potluck staple, strawberry pretzel salad, this gluten free strawberry pie is the perfect mix of bright and fruity, lightly sweet, and a little salty. This recipe is made without gelatin or jello for a quick and easy no-bake dessert.
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Skill Level: Beginner
Shortcut Central: I used strawberry jam instead of creating a full layer from jello.
Flavor Remix: Try this pie with any flavor jam. Blackberries are a great option.
Allergy Watch: No Eggs, Nut-Free
I am not sure we should be calling anything with jello a salad. But I wanted something truly easy to make while paying homage to the iconic pretzel crust.
To fill this pie, I mixed strawberries with the cream cheese. Instead of cool whip, I opted for unsweetened whipped cream for a better texture and flavor.
Sweet and salty, this gluten free dessert nailed the assignment.
Ingredient Notes
- Gluten-Free Pretzels: Use any brand, but for shape, I have only tested sticks or small twists, not larger pretzel rods.
- Light Brown Sugar: I prefer brown sugar in the crust because it adds a richer flavor, but plain white granulated sugar works as well.
- Butter: Use unsalted butter.
- Cream Cheese: Must be at room temperature or you will get lumps in the filling.
- Powdered Sugar: Powdered sugar will dissolve, leaving a smoother finish than granulated sugar.
- Strawberry Jam: Jam will give you nice chunks of strawberries and is less sweet than jelly.
- Heavy Cream: In order to whip up easily, your heavy cream needs to be cold.
How to Make Gluten Free Strawberry Cream Pie
A step-by-step visual guide for making this GF strawberry pretzel dessert. You can skip to the recipe for the full written instructions.
Prepare the Pretzel Crust
You can use a standard pie plate make this in a spring form pan, pulling the crust up the sides.
Beat the Cream Cheese
Use a hand mixer to get a smooth strawberry cream cheese mixture.
Make the Whipped Cream
Use CLEAN beaters to whip the cream to medium stiff peaks.
Fold In
Gently fold in the whipped cream until there are no streaks left.
Fill and Chill
Fully cool your pretzel crust before filling. Don't skip the chilling time. it needs every minute of it.
Recipe Tips
- Cut the cream cheese into cubes and spread them out on a plate-it can soften in about 20-30 minutes this way.
- Lightly spray the pie dish with oil to prevent the crust from sticking.
- Slightly warming the jam in the microwave and then cooling to room temperature will help it blend with the cream cheese.
- For a no bake version, you can freeze the crust for 30 minutes. Both ways work, but I do prefer the lightly baked.
More No Bake Dessert Recipes
Make Ahead and Storing
Make Ahead: The pie needs to chill overnight. If you aren't eating it within 24 hours I suggest baking the crust.
Storing: Cover with plastic wrap and store in the refrigerator.
📖 Recipe
Gluten-Free Strawberry Pie with Pretzel Crust
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Ingredients
Gluten Free Pretzel Crust
- 1 ½ cups (228 g) gluten-free pretzel crumbs about 5 ounces
- 3 Tablespoons (33 g) light brown sugar
- 6 Tablespoons (84 g) unsalted butter melted
Creamy Strawberry Filling
- 8 ounces (227 g) cream cheese softened to room temperature
- ½ cup (120 g) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup (236 ml) strawberry jam warmed and then cooled to room temp
- 1 cup (236 ml) heavy cream
- whipped cream and strawberries for garnish
Instructions
GF Pretzel Crust
- In a mixing bowl, whisk together the graham cracker crumbs, brown sugar, and salt. Add the melted butter and stir until the crumbs are evenly moistened. The mixture will still be quite crumbly.1 ½ cups gluten-free pretzel crumbs, 3 Tablespoons light brown sugar, 6 Tablespoons unsalted butter
- Press the crumbs evenly over the bottom and up the sides of the pie pan. Use the bottom of a small glass to firmly press the crust down and guide it up the sides.
- Bake in a preheated 350ºF oven for 10 minutes, then let it cool completely.
Pie Filling and Assembly
- In a medium bowl, using a hand mixer (or a stand mixer fitted with the paddle attachment), beat the cream cheese on medium-high speed until smooth. Lower the speed, then add the sugar and vanilla.8 ounces cream cheese, ½ cup powdered sugar, 2 teaspoons vanilla extract
- Once combined, add the cooled strawberry jam. Beat on low until well combined.1 cup strawberry jam
- In a separate bowl, beat the cold whipping cream until medium-stiff peaks form, about 3-4 minutes. Gently fold it into the strawberry cream mixture.1 cup heavy cream
- Pour the filling into the cooled crust and spread evenly with a spatula. Cover and chill in the refrigerator overnight, or freeze for 3 hours before transferring to the refrigerator for 1 hour. Serve topped with whipped cream and strawberries.whipped cream and strawberries
Equipment
- food processor
- pie plate
Notes
- Place whole GF pretzels in a food processor and pulse until broken up. Or place them in a zip-loc bag and crush them with a rolling pin.
- Use an 8-inch or 9-inch pie dish for side coverage. For bottom coverage only, use a cake pan or springform pan up to 10 inches for this recipe.
- Use 2 cups of crumbs and 8 Tablespoons of butter for deep dish pie pans and larger dishes like a 9x13 inch.
- If using jelly (vs jam) start with ¼ cup of powdered sugar and add more to taste.
Nutrition
Recipe Questions
Yes! To make a quick strawberry compote, simmer chopped strawberries with a bit of sugar and lemon juice over medium heat until the fruit softens and releases its juices, about 10 minutes. For a thicker texture, stir in a cornstarch slurry and cook for another minute or two.
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