Creating this Easter Strawberry Pretzel Pie is surprisingly simple and requires no baking of the filling itself! The magic lies in layering the textures and flavors, and following these easy steps will guarantee a perfect pie every time.

Step 1: Prepare the Pretzel Crust

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate. A glass or ceramic pie plate works best for even baking and presentation.
2. Crush the Pretzels: Place the pretzel sticks in a resealable plastic bag and crush them into fine crumbs using a rolling pin or food processor. You should have about 2 cups of crushed pretzels. The finer the crumbs, the more compact and less crumbly your crust will be.
3. Combine Crust Ingredients: In a medium bowl, combine the crushed pretzel crumbs, melted butter, and granulated sugar. Mix well with a fork until all the pretzels are evenly moistened and the mixture resembles wet sand. Ensure all the crumbs are coated with butter for proper binding.
4. Press into Pie Plate: Press the pretzel mixture evenly into the bottom and up the sides of the prepared pie plate. Use the bottom of a measuring cup or your fingers to firmly press the crust and create a uniform thickness. This step is crucial for a sturdy crust that will hold the filling.
5. Bake the Crust: Bake the pretzel crust in the preheated oven for 8-10 minutes, or until lightly golden brown and fragrant. Baking helps set the crust and enhances its nutty flavor. Keep a close eye on it to prevent burning.
6. Cool Completely: Remove the crust from the oven and let it cool completely on a wire rack. Allowing the crust to cool completely is essential before adding the filling, as a warm crust can melt the cream cheese and whipped topping.

Step 2: Make the Cream Cheese Filling

1. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This ensures there are no lumps in your filling.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar to the cream cheese, beating on low speed until fully incorporated and smooth. Then, stir in the vanilla extract. Mixing on low speed prevents a cloud of powdered sugar from escaping.
3. Fold in Whipped Topping: Gently fold in the thawed whipped topping into the cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the whipped topping and make the filling less airy. Folding preserves the light and fluffy texture of the whipped topping.

Step 3: Assemble the Pie

1. Spread Filling into Crust: Once the pretzel crust is completely cooled, spoon the cream cheese filling into the crust and spread it evenly. Use a spatula to create a smooth and level surface.
2. Chill the Pie: Refrigerate the pie for at least 2 hours, or preferably 4 hours, to allow the filling to set completely. Chilling is crucial for firming up the cream cheese filling and making the pie easier to slice.

Step 4: Prepare the Strawberry Topping

1. Dissolve Jell-O: In a medium bowl, pour the boiling water over the strawberry Jell-O powder and stir until the Jell-O is completely dissolved. Ensure all the granules are dissolved for a smooth glaze.
2. Add Strawberries: Gently stir in the thawed and drained sliced strawberries into the dissolved Jell-O mixture. Make sure the strawberries are drained well to prevent a watery topping.
3. Spoon over Pie: Carefully spoon the strawberry Jell-O mixture evenly over the chilled cream cheese filling. Distribute the strawberries evenly across the surface.
4. Chill Again: Return the pie to the refrigerator and chill for at least 2 hours, or until the Jell-O topping is completely set. This final chilling step ensures a firm and sliceable pie.

Step 5: Serve and Enjoy!

Once the pie is fully chilled and set, it’s ready to serve! Slice and enjoy the delightful combination of salty pretzel crust, creamy filling, and sweet strawberry topping. Garnish with fresh strawberries or whipped cream for an extra touch of elegance, if desired.