Blueberry Cream Pretzel Pie!

 
 
I love this pie, mainly because I love anything with blueberries, but also because it's that combination of sweet and salty that is so good!  The pretzel crust  and the creamy blueberry filling is just perfect together!    Here is what you will need for this yummy pie:
 
1/2 cup butter, melted (1 stick)
2 cups crushed pretzels
1 cup finely chopped pecans
3 Tbs. of sugar
 
Filling
1 cup fresh blueberries
1/2 cup water
1/4 cup sugar
1 Tbs. light corn syrup
2 tsp. cornstarch
pinch of salt
1/2 tsp. lemon zest
1 (8 oz.) pkg. cream cheese
1 cup confectioner's sugar
1  1/2 cups heavy whipping cream
1 tsp. vanilla
 
Preheat oven to 350 degrees.  Spray a deep pie plate with nonstick spray.  Combine the crushed pretzels, butter, pecans, and 3 Tablespoons sugar.  Press into and up the sides of the pie plate to form a crust.  Bake for 10 minutes.   Remove and allow to cool completely.
 
In a sauce pan over medium heat combine the blueberries, water, sugar, corn syrup, corn starch, salt and lemon zest.  Bring to a boil.  Reduce heat and cook and stir just until thickened and the berries are starting to burst.  This takes about 5 minutes.   Remove from heat and pour into a glass bowl.   Cover loosely and refrigerate until chilled. 
 
In a mixing bowl, with an electric mixer, beat the cream cheese until fluffy.  Beat in the confectioner's sugar.  Beat in the whipping cream and vanilla, and beat on high until it forms stiff peaks.   Gently fold in the blueberry mixture.   Do Not Stir! 
 
 Just fold in and leave it sort of swirled looking. 
 
Pour into the pretzel crust! Cover and freeze for 3-4 hours!  Remove from freezer about 20 minutes before serving!
 
Serve with additional whipped cream!  
 
 
 
 
 
 
 



2 comments:

  1. Love the Pretzel-Cream Cheese combination. But - why does is go into the freezer? Is is supposed to be a 'frozen' cake?

    Best from Holland
    Nadja

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    1. In order for it to 'set up' it needs to be place in the freezer. You set it out to thaw a little before serving. Because this has real whipped cream in it, this is necessary to make it solid enough for a pie consistency. It will get really soft and runny fast if not frozen first.

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