The Hungry Girl's Strawberry Pretzel Pie

Hungry Girl Lisa Lillien shows you how you can lighten up the Pioneer Woman's strawberry pretzel pie so you can enjoy this favorite dessert without all the fat and calories.


  • 1/2 cup granulated white sugar
  • 3 tablespoons cornstarch
  • Two 1/4-oz. envelopes unflavored gelatin 
  • 8 cups (about 4 pints) sliced strawberries 
  • 1 cup pretzel sticks, crushed 
  • 1 cup natural light whipped topping


  • Spray a deep-dish pie pan with nonstick spray.
  • In a blender or food processor, combine sugar, cornstarch, gelatin, 2 cups strawberries and 3/4 cup water. Puree until smooth. 
  • Transfer mixture to a nonstick pot. Set heat to high and bring to a boil.
  • Reduce heat to low. Cook and stir until mixture begins to thicken, about 5 minutes. 
  • Remove from heat and let cool for 10 to 15 minutes, stirring occasionally. 
  • Add remaining 6 cups strawberries and stir to coat. Transfer mixture to the pie pan. (It will be very full!) Let cool completely, 10 to 15 more minutes.
  • Refrigerate until firm and chilled, at least 4 hours.
  • Just before serving, sprinkle with crushed pretzel sticks and top with whipped topping.

Nutritional information:

  • Makes 8 servings
  • 1/8th of pie: 165 calories, 2g fat, 94mg sodium, 36g carbs, 3.5g fiber, 22.5g sugars, 3.5g protein

Source: The Hungry Girl