Strawberry-Rhubarb Pretzel Pie Recipe

Prepare the Crust: Preheat oven to 350°F. Stir together crushed pretzels, light brown sugar, and melted butter in a small bowl. Firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie pan. Bake in preheated oven until lightly browned, about 14 minutes. Remove pan to a wire rack, and cool completely, about 1 hour.

Prepare the Filling: Beat softened cream cheese, vanilla, and 1⁄2 cup granulated sugar with an electric mixer on low speed until sugar dissolves and mixture is completely smooth; set aside. Beat cream at high speed using whisk attachment until medium-soft peaks form, about 2 minutes. Stir whipped cream into cream cheese mixture until fully incorporated. Spread into crust. Cover and chill 2 hours or overnight.

Prepare the Topping: Combine water and 6 tablespoons granulated sugar in a small saucepan; bring to a boil over high. Remove pan from heat. Add rhubarb slices; cover and let stand 5 minutes. Drain rhubarb; cool completely, about 30 minutes.

Microwave jam in a microwave-safe bowl on HIGH until hot, about 20 seconds. Add strawberries, and gently stir to coat. Add rhubarb slices, and gently stir to coat. Top pie with fruit, and serve.