This dessert may be the perfect combination of all the major dessert groups.
I'm no poet (although technically I am but that's a story for another time) but I think that is the start of a beautiful verse.
I got this recipe from Pillsbury's recipe emails. As soon as I opened it up, I knew I had to make it.
It spoke to me.
However, I got really mixed reactions when I first discussed this dessert with friends. I fully support the combo of salty and sweet but not everyone shares my affection for it. At least, they don't think they do.
Well this pie has changed some minds. That's how powerful it is.
We had a couple friends over the night I made these. When I said the word pretzel to one, he said "Ehh, really, pretzel? I don't think so." My other buddy jumped right on it. He wasn't afraid. He had one and started dancing around. "Make me 5 million thousand of these please." Hehe not likely.
But that's all it took for the non believer. I put the treats in the refrigerator, only 1 or 2 treats down from the 24 I made and I kid you not, when I woke up the next morning I had 7 left! ONLY 7!
THEY ATE ALMOST THE ENTIRE TRAY!
Not the most beautiful looking things but that didn't stop the guys from devouring them. The wary one told me after I went to sleep he tried one and just couldn't stop eating them. Haha I guess so!
After the photos, I saved one for a girl friend who was coming over and my BF and I split the rest. You MUST try these for yourself. Seriously.
I'm still thinking about them. I might have to make another batch... not 5 million thousand, but at least another 24.
Strawberry-Pretzel Pie Bites
Adapted from Pillsbury
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 cup crushed pretzels
1/4 cup sugar
6 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 1/2 cup homemade whipped cream*
1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
1 cup boiling water
1 box (8-serving size) strawberry-flavored gelatin
*Whipped Cream: 1 pint whipping cream, 1/2 tsp vanilla, 3 tbsp powdered sugar. Beat on high until stiff peaks, about 5 mins.
1. Heat oven to 450°F. Unroll 1 crust. Using a biscuit cutter or cookie cutter slightly larger than the opening of the muffin cup, cut out 24 circles. You will have to roll the dough out a couple time to get enough circles. Place the circles in each cup, pressing the dough up along the sides as best you can. Prick the dough with a fork for air bubbles to escape.
2. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool completely.
3 Stir together cream cheese and 1/4 cup sugar until sugar is dissolved. Carefully fold in whipped cream. Spoon or pipe into mini crusts. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and carefully pour over strawberries on pie. This part is tricky because the bites are so small. Don't worry about spilling. Just try and get a bit on the top. Refrigerate pie 8 hours or overnight.
4. You will have left over everything, except probably the dough. That happens sometimes when you shrink desserts. I just took the extra pretzel mix, pressed it in a ramekin, covered it with the rest of the cream mixture, topped it with some of the frozen strawberries, left over jello and refrigerated it as well. And then I hid it in the back because I knew when that tray was gone, however fast, I'd still want a big treat for me. :0)