Fluffy Strawberry Rhubarb Cream Pie
Make a delicious Fluffy Strawberry Rhubarb Cream Pie with our easy-to-follow recipe. A must-try dessert for your next gathering!
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.