Strawberry-Pretzel Pie

INGREDIENTS:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg white
1 cup crushed pretzels
1/4 cup sugar
6 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1 container (12 oz) frozen whipped topping, thawed
1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
1 cup boiling water
1 box (8-serving size) strawberry-flavored gelatin
 
DIRECTIONS:
Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish
pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust
to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three
strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie
crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully
fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate
pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and
gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and
pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
Decorate outside edge of pie with 2 cups reserved cream cheese mixture.
 

Nutrition Information:
1 Serving (1 Serving)Calories 890
Calories from Fat 450
Total Fat 50g
Saturated Fat 29g
Trans Fat 1g
Cholesterol 90mg
Sodium 680mg
Total Carbohydrate 100g
Dietary Fiber 2g
Sugars 66g
Protein 9g

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