Strawberry Pretzel Pie

Fresh strawberries are over flowing everywhere here in Oregon.  As I was walking through the farmers market this weekend the question I kept hearing as people were buying strawberries was are they “Hoods”.  The strawberry variety everyone looks for here in Oregon are “Hood” Strawberries, so what are Hood Strawberries? They emerged from Oregon’s Hood River Valley in 1965 and are prized for there bright red color and large size.  Nothing can compare to these Northwest grown sweet and juicy berries. Hoods are a June-bearing strawberry so there is a short window to enjoy them.  Look for these great tasting strawberries at farmers markets, farm stands or grocery stores that sell local produce.  Here is a easy strawberry treat I made with my Fresh From Oregon Hood strawberries.

Mini Strawberry Pretzel Pies
3 1/2 cups pretzels, salted
1 stick (8 tablespoon) butter
1/3 cup brown sugar
2 pints strawberries
1 cup sugar
3 tablespoons cornstarch
juice 1/2 lemon
8 oz cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 cup cool whip

To prepare the glaze: Wash strawberries and remove the green tops and core.  Take half the strawberries and slice, set aside.  Chop the remaining half of the strawberries in a food processor.  Place the chopped strawberries in a sauce pan and begin to cook over medium heat.  Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries.  Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat.  Set aside and cool.  Once cool take remaining sliced strawberries and fold into the glaze mix, set aside.

To prepare cream filling: In stand mixer bowl beat the cream cheese, sugar and milk until combined.  Fold in the cool whip.

To assemble the mini pies spoon the cream cheese mixture among the six pretzel pie crusts and smooth to the edges. Spoon and mound the strawberries that have been glazed over the cream mixture.  Cover and refrigerate until ready to serve.