Fluffy Strawberry Rhubarb Cream Pie holds a special place in my heart, reminiscent of warm summer days spent with my grandmother. She was an avid gardener, always bringing fresh produce to our table, and rhubarb was one of her favorites. I remember the tangy-sweet aroma filling her kitchen as she baked. This recipe brings back those cherished memories, adding a modern twist with a delightful pretzel crust that offers a perfect balance of sweet and salty.
This pie is not just a treat for the taste buds but also a feast for the eyes. The vibrant colors of the strawberry rhubarb filling, paired with the creamy, fluffy texture, make it a showstopper at any gathering. One of the things I love about this recipe is its versatility. While the original calls for a strawberry rhubarb filling, you can easily switch it up with other fruit fillings like blueberry or cherry, depending on what’s in season or your personal preference. The pretzel crust can also be substituted with a graham cracker or even a chocolate cookie crust for an entirely different flavor profile.
In my family, this pie has become a staple at summer barbecues and holiday dinners alike. It’s a crowd-pleaser that never fails to impress. The combination of creamy filling, crunchy crust, and the tartness of the rhubarb is simply irresistible. Plus, it’s relatively simple to make, which is always a bonus when you’re juggling multiple dishes for a big meal.
For those who are health-conscious, you can make a few adjustments without sacrificing flavor. Opt for reduced-fat cream cheese and light sweetened condensed milk to cut down on calories. You can also experiment with a sugar substitute in the crust. And if you’re in the mood for a more decadent version, a drizzle of white chocolate over the top just before serving can add an extra layer of indulgence.
No matter how you choose to make it, this Fluffy Strawberry Rhubarb Cream Pie is sure to become a favorite in your household too. Whether you’re enjoying it with family, friends, or savoring a slice on your own, it’s a delicious reminder of the joys of home baking and the simple pleasures of life.
Preparing Fluffy Strawberry Rhubarb Cream Pie
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Ingredients
- 1 can (20 oz) strawberry rhubarb pie filling (lightly crush fruit if needed)
- 12 oz softened cream cheese
- 1/4 cup white granulated sugar (or brown sugar)
- 1 1/2 cups pretzel crumbs
- 8 tablespoons melted butter (or margarine)
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 14 oz sweetened condensed milk
- Garnish with 2 cups freshly whipped cream (optional strawberries, crushed pretzels)
Directions
- Preheat your oven to 350°F and lightly grease a 9-inch pie dish or springform pan, or use non-stick cooking spray.
- Mix crushed pretzels, sugar, and melted butter in a medium bowl. Press the mixture into the bottom and sides of the pie dish.
- Bake the crust for 8-10 minutes until it is golden brown. Let it cool while you prepare the whipped cream and pie filling.
- For the whipped cream, beat the heavy cream in a large bowl until it starts to thicken. Add the confectioners’ sugar and vanilla extract, then continue beating until stiff peaks form. Set aside 2 cups of the whipped cream for the pie filling and keep the rest for topping.
- In another large bowl, combine the softened cream cheese, sweetened condensed milk, and lemon juice until smooth. If desired, slightly crush the fruit in the pie filling for smaller pieces. Stir in the strawberry rhubarb pie filling and fold in the reserved 2 cups of whipped cream until well mixed. Spoon the mixture into the prepared crust.
- Spread the remaining whipped cream over the pie. Chill in the refrigerator for at least 4 hours before serving. Garnish with additional strawberries and crushed pretzels if desired.
Storing Suggestions:
Store the Fluffy Strawberry Rhubarb Cream Pie in the refrigerator. It is best consumed within 2-3 days for optimal freshness. Cover the pie with plastic wrap or store it in an airtight container to prevent it from drying out.
FAQs:
Can I use a different type of crust for this pie?
Yes, you can use a graham cracker crust or a shortbread crust instead of a pretzel crust. Just follow the same baking instructions.
Is it necessary to crush the fruit in the pie filling?
Crushing the fruit is optional. If you prefer larger chunks of fruit in your pie, you can skip this step.
Can I use frozen strawberries instead of the pie filling?
Yes, you can use frozen strawberries. Thaw and drain them first, and mix with cooked rhubarb and sugar to make your own filling.
What can I use as a substitute for heavy cream?
Half-and-half can be used as a substitute, but the pie may be less rich and creamy. Alternatively, you can use coconut cream for a non-dairy option.
How can I make the pie less sweet?
To reduce the sweetness, you can use unsweetened whipped cream or reduce the amount of confectioners’ sugar and sweetened condensed milk in the recipe.
Can this pie be frozen for later use?
Yes, you can freeze the pie. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving, and note that the texture may change slightly.
Fluffy Strawberry Rhubarb Cream Pie
Ingredients
- 1 1/2 cups pretzel crumbs
- 1/4 cup white granulated sugar or brown sugar
- 8 tablespoons melted butter or margarine
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 12 oz softened cream cheese
- 14 oz sweetened condensed milk
- 1 tablespoon lemon juice
- 1 can 20 oz strawberry rhubarb pie filling (lightly crush fruit if needed)
- Garnish with 2 cups freshly whipped cream optional strawberries, crushed pretzels
Instructions
Pretzel Crust
- Preheat your oven to 350ºF and lightly grease a 9-inch pie dish or springform pan. (Alternatively, you can use non-stick cooking spray.)
- Combine crushed pretzels, sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom and sides of the pie dish.
- Bake the crust for 8 to 10 minutes until it achieves a golden brown color. Allow it to cool while preparing the whipped cream and pie filling.
Whipped Cream Topping
- In a large bowl, whip the heavy cream until it starts to thicken. Add confectioners' sugar and vanilla extract; continue beating until stiff peaks form. Set aside 2 cups of whipped cream for the pie filling, and reserve the remaining for topping.
Strawberry Rhubarb Pie Filling
- In a separate large bowl, mix the softened cream cheese, sweetened condensed milk, and lemon juice until smooth. If desired, slightly crush the fruit in the pie filling for smaller pieces. Stir in the strawberry rhubarb pie filling and fold in the reserved 2 cups of whipped cream. Mix until well combined and spoon into the prepared crust.
Toppings
- Spread the remaining whipped cream over the pie. Chill in the refrigerator for at least 4 hours before serving. Garnish with additional strawberries and pretzels if desired.
