Our 4th of Julys are normally spent swimming at my parents house with great food on the grill. Bryan was on-call for the holiday though, which meant that we needed to stick close to home, so we had a few friends over to play lawn games and eat good food.
Having friends over means I get to cook and try out some new recipes. I made another batch of this Zesty Summer Salsa by request from the hubs, as well as this pretty awesome pie if I do say so myself. I found the inspiration from a tart found here and made a few modifications – less sugar, more “crust” for a pie pan, and using fresh fruit on top instead because I tend to prefer that over a “pie topping”.
Almost everyone got a second helping of this pie – the best sign that the recipe is a hit!
I just couldn’t resist the star for our holiday celebration!
Sweet & Salty Summer Pie
3 cups crushed pretzels (about 4-5 cups before you crush them)
2 sticks of melted butter
Preheat oven to 350ºF. Combine and press firmly into your pie pan; my pan was 9”. I use the bottom of a glass with a flat bottom to make sure it is pressed compactly together. Bake the crust for 10 minutes and allow it to cool completely before adding the filling.
*note on the pretzels – while I haven’t tried it yet, I suspect that it would be easier to crush the thin pretzel sticks then the normal pretzel braids. My logic? Less surface to break apart.
Cream Cheese Filling:
8 ounces softened cream cheese
1/2 cup sugar
2 teaspoon vanilla
10 oz of either Cool Whip or whipped cream (canned is fine)
Beat the cream cheese and sugar together until smooth. Add the vanilla and stir. Loosely stir in the whipped cream or Cool Whip; use more of a folding motion. Spread mixture into completely cooled crust.
Add fresh fruit on top of your choice – I used strawberries and blueberries. Then, refrigerate for at least a few hours. The hubs and I had the two slices left over the next day, and I think I liked the pie better the second time around.