Strawberry-Pretzel Pie

Ingredients

• 6 tablespoons butter melted
• 16 oz cream cheese softened
• 1  egg whites 
• 1 cup pretzels crushed
• 1 box pie crust dough refrigerated softened pillsbury®
• 16 oz strawberries unsweetened frozen thawed sliced
• 1 box strawberry gelatin (8-serving size)
• 1.5 cups sugar 
• 1 cup water boiling
• 12 oz non-dairy whipped topping frozen thawed

Equipment

• oven

Directions

1. 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.
2. Cut crust into 1/4-inch strips, and braid three strips at a time.
3. Brush egg white on crust edge and place braid on, pushing in slightly.
4. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust.
5. Bake 10 to 12 minutes or until crust is golden brown. Cool.
6. Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping.
7. Spread in cooled crust, reserving 2 cups filling to decorate pie.
8. Place a flat layer of strawberry slices on top of filling.
9. 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.
10. Decorate outside edge of pie with 2 cups reserved cream cheese mixture.