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Fluffy Strawberry Rhubarb Pretzel Pie

Indulge in the perfect blend of sweet and tangy flavors with this fluffy strawberry rhubarb pretzel pie made with Lucky Leaf Strawberry Rhubarb Fruit Filling!  Whether you’re serving it at a summer barbecue or a special occasion, this strawberry rhubarb pretzel pie is sure to be a crowd-pleaser. Go ahead, take a slice, and savor the taste of summer!


Pretzel Crust

  • 1 1/2 cups crushed preztels
  • 1/4 cup granulated sugar or brown sugar
  • 8 Tbsp. butter or margarine, melted

Strawberry Rhubarb Pie Filling

Garnish with remaining whipped cream & strawberries & crushed pretzels, as desired.


Pretzel Crust

  1. Step 1
    Preheat your oven to 350ºF, and lightly butter a 9-inch pie plate or spring-form pan. (or spray with non-stick cooking spray)

  2. Step 2
    In a medium bowl, mix together the crushed pretzels, sugar and melted butter. Press mixture firmly against bottom and side of 9-inch glass pie plate.

  3. Step 3
    Bake the crust for just 8 to 10 minutes until it's a beautiful golden brown. Let cool while you make your whipped cream and strawberry rhubarb filling.

Whipped Cream Topping Recipe

  1. Step 1
    In a large bowl, beat whipping cream until it begins to thicken. Add powdered sugar and vanilla extract; beat until stiff peaks form. Measure out 2 cups for the strawberry rhubarb filling, the remaining whipped cream will be used for the top of the pie.

Strawberry Rhubarb Pie Filling

  1. Step 1
    In another large bowl, using a mixer, beat softened cream cheese, condensed milk and lemon juice until blended.

  2. Step 2
    Slightly crush the fruit in the filling for smaller fruit bits for pie, if desired. Then, add in strawberry rhubarb pie filling to combine, then fold in 2 cups whipped cream and mix to combine. Spoon into your prepared crust.


  1. Step 1
    Top with remaining whipped cream. Refrigerate for at least 4 hours before serving. If desired, garnish with strawberries & pretzels.

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This recipe was created by


Kim is a baker, food photographer, dessert lover and creator behind The Baking ChocolaTess Blog.

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