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A slice of strawberry cheesecake on a plate with whipped cream and a fresh strawberry on top, with a fork inserted, and a bowl of strawberries in the background.

Gluten-Free Strawberry Pie with Pretzel Crust

This gluten-free strawberry cream pie is inspired by the classic strawberry pretzel salad—minus the Jello and fuss. With a crunchy-salty pretzel crust and a silky strawberry cream cheese filling. The perfect easy icebox dessert for summer gatherings.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8

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.
  • 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.
  • Once combined, add the cooled strawberry jam. Beat on low until well combined.
  • 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.
  • 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.

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.