Recipe: Strawberry Pretzel Pie is an easy, fresh summer treat

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Emily Goldstein

I don’t know how it’s going, but summer is going by at record speed. Summer has a way of doing it because the days are long and every night is an opportunity to catch up with friends. I find it hard to believe that the 4th of July is fast approaching. Have you started planning menus for the holiday weekend?

We usually host a brunch after our local 4th of July parade. It’s a fun way to end the morning after that nostalgic slice of Americana. I make green chili egg casseroles, blueberry coffee cake, and a few other things I can make ahead. The rest of the weekend includes lots of burgers and steaks on the grill – simple things so we can be outside and by the pool. Two times of the year make me think of making pies: the holidays, of course, and also the 4th of July.

This week’s recipe is for Strawberry Pretzel Pie. It’s a fresher version of the strawberry pretzel “salad”, a Southern delight. You can use those gorgeous fresh strawberries, and this pie is super easy to make. You prepare it in advance so that it has time to cool.

I save baking pies for a special occasion. Times have changed from when my GG baked pies just because, to when my Aunt Betty always had a huge slice of chocolate cake to greet you, even when she didn’t know you were stopping. Whatever you’re planning for your Fourth of July weekend, stay safe, have fun, and maybe make some strawberry pretzel pie too.

cooking.nytimes.com

A version of this story originally appeared in the Wichita Eagle.

CORRECTION: This story has been updated to include a missing step in the instructions.

Corrected June 22, 2022

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