Strawberry-Rhubarb Pretzel Pie Recipe 
active: 30 mins
chill: 2 hrs
total: 4 hrs 20 mins
Yield: Serves 8
Ingredients:
Crust
1 1/2 cups finely crushed pretzel sticks
1/4 cup packed light brown sugar
6 tablespoons butter, melted
Filling
1 (8-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup heavy cream
Topping
2 cups water
6 tablespoons granulated sugar
8 ounces fresh or frozen rhubarb, cut into 1⁄2-inch-thick slices (about 1 cup)
3 tablespoons strawberry jam
2 cups sliced strawberries
Directions:
Step 1
Prepare the Crust: Preheat the oven to 350°F. Stir together crushed pretzels, light brown sugar, and melted butter in a small bowl. Firmly press the crumb mixture on the bottom, up sides, and onto the 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 for about 1 hour.
Step 2
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 the mixture is completely smooth; set aside. Beat cream at high speed using the whisk attachment until medium-soft peaks form, about 2 minutes. Stir whipped cream into the cream cheese mixture until fully incorporated. Spread into crust. Cover and chill for 2 hours or overnight.
Step 3
Prepare the Topping: Combine water and 6 tablespoons of 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.
Step 4
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.
Recipe courtesy of Southern Living.
I’ve never had this before- gosh, it sounds delicious! 
