Red, White, and Blue Maple Activated Pecan Pretzel Pie

Ingredients

For the crust:

• 3 cups mini salted pretzels

• 1 cup Maple Activated Native Texas Pecans

• 2 Tbs maple syrup

• 8 Tbs salted butter, melted

For the filling and toppings:

• 12 ounces cream cheese

• 1/2 cup powdered sugar 

• 1 cup heavy cream

• 2 tsp vanilla extract

• 3 tsp strawberry jam

• 1 cup blueberries

• 1 cup strawberries, quartered

Instructions

• Preheat the oven to 350 degrees F. Liberally grease a standard pie plate (or a springform tin with a removable bottom for additional ease when serving)

• To make the crust: In a food processor, pulse together the pretzels, activated pecans, butter, and maple syrup until the pretzels and pecans are fine crumbs. Press the mix into the prepared pie plate. Bake for 8-12 minutes, until golden. Let cool.

• To make the filling: In a medium-sized mixing bowl, beat the cream cheese and powdered sugar, strawberry jam and vanilla on high speed until very smooth and creamy.

• Slowly add the heavy cream, 1/4 cup at a time until incorporated. Whip the mixture on high spread until light and fluffy, about 1-2 minutes. 

• To serve, arrange the blueberries and quartered strawberries into the shape of an American Flag.

• Keep the pie in the fridge for up to 3 days.