Tuesday, November 15, 2016

Cranberry Pretzel Pie

Cranberries are a popular ingredient these days. With Thanksgiving around the corner, most people will use it for the traditional cranberry sauce to serve with turkey. But there are other uses for cranberries, especially when it comes to dessert! This Cranberry Pretzel Pie is a spin off of a similar dish made with strawberries. The combination of a sweet and salty crush, creamy filling and a topping of tart cranberries make it a great dish for all the tastes!


This pie can be made using other flavors of gelatin and fruit for other holidays or celebrations throughout the year. For Thanksgiving, this is definitely perfect. It's also when you can find cranberry flavored gelatin! 

At first, pretzels and gelatin may sound like an odd pairing, but in this recipe, it works really well. It's the combination of sweet and salty base that hits you first... then the creamy and tart filling balances it all together. Aside from making this as a pie, you can also prepare this in a 9x13 baking pan to cut into bars.

Cranberry Pretzel Pie
recipe adapted from AllRecipes

  • Crust:
  • 1 1/4 cups crushed pretzels
  • 2 tablespoons confectioners' sugar
  • 1/3 cup melted butter

Filling:
  • 1 (8oz) brick cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup frozen whipped topping, thawed 


Topping:
  • 1 (6oz) package cranberry gelatin mix
  • 1/2 cups boiling water
  • 1 (16oz) package frozen cranberries


  • Preheat oven to 375 degrees F.


Prepare the crust by combining crushed pretzels, 2 tablespoons powdered sugar and melted butter in a medium bowl. Mix well and press into a pie pan.

Bake in preheated oven for 10 minutes. Cool.

While crust is cooling, prepare the filling by combining cream cheese and 1 cup confectioner's sugar in a medium bowl; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.

Meanwhile, combine gelatin mix and boiling water; add cranberries. Let gelatin mixture thicken slightly, and then pour over the cream cheese layer. Refrigerate for 4 hours or overnight.