Evie's Snacks x Oishii Strawberry Pretzel Pies

Looking for the perfect fourth of July dessert? Evie's Snacks Brown Butter Rum Pecans blended with pretzels and a little more brown butter create a rich pie crust that makes the perfect base for a creamy cream cheese filling, topped with a layer of classic strawberry jello and fresh Nikko Berries.

Link in bio for the recipe. Happy feasting 🌰🥨🧈🍓😋

Recipe for website:

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes plus at least 2 hours of cooling time in the fridge

Servings: 12 mini pies

Ingredients:

Crust:

2 cups pretzels

2 bags Evie's Snacks Brown Butter Rum Pecans

¾ cup butter

3 tbs sugar

Filling:

1 8 oz. package cream cheese

1 cup sugar

8 oz. heavy cream

Strawberry Topping:

1 3 oz. package of strawberry Jell-O

1 cup boiling water

1 pack Oishii Nikko Berries

Steps:

1) Pre-heat oven to 400°F.

2) Add the pretzels and pecans to a gallon ziploc and use a rolling pin to crush them into a sandlike texture.

3) Brown the butter in a small saucepan, stirring consistently until the butter begins to foam and caramelize.

4) Add the browned butter and the sugar to the crumbs; mix to combine.

5) Place a tablespoon of the crust into each cupcake tin and press down until firmly set.

6) Bake for 12-15 minutes until set, then set aside to cool.

7) In a medium bowl, whip the heavy cream until stiff peaks form.

8) In a separate bowl, whip the cream cheese and sugar until smooth and incorporated.

9) Add the whipped heavy cream into the cream cheese mixture and fold gently until combined.

10) Prepare the Jell-O by adding the boiling water and whisking well.

11) Chop the berries into small pieces and add to the Jell-O liquid.

12) Layer the crusts with the cream cheese mixture and the strawberry Jell-O mixture.

13) Chill in the fridge for at least 2 hours or until set.

14) Enjoy!