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Salted Pretzel Blueberry Pie

salted pretzel blueberry pie - California Giant Berry Farms


  • 3½ cups salted pretzels
  • 3 tablespoons of brown sugar
  • 1½ sticks unsalted butter
  • ½ cup sugar 3 tablespoons corn starch
  • 1 tablespoon lemon zest
  • 4 cups California Giant Blueberries
  • 1 envelope unflavored gelatin
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup confectioners' sugar
  • 3 tablespoons toasted coconut flakes
  • cooking spray for pan


  1. Preheat oven to 350˚F. Process pretzels in a food processor until they form fine crumbs.
  2. Add brown sugar, pulse until blended. With processor running, pour butter through chute until just blended.
  3. Press crumb mixture into a lightly greased 9 inch spring form fluted pie plate.
  4. Bake 12-15 minutes or until lightly browned.
  5. Remove from rack and let cool for at least 30 minutes.
  6. Stir together sugar, lemon zest and cornstarch in a small saucepan. Gradually add 1 cup water, whisking until smooth. Bring to a boil, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove from heat and add gelatin, whisking until gelatin dissolves. Cool 15 minutes.
  7. Toss blueberries and gelatin mixture in a large bowl. Spoon into prepared crust. Cover loosely, chill 3 hours or until set.
  8. In a large bowl, add heavy cream, vanilla and confectioners' sugar. With a hand mixer whip until thick and creamy.
  9. Dollop cream in center of chilled pie, leaving some of the blueberries exposed.
  10. Sprinkle with toasted coconut.

prep time
total time
CALORIESper serving
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salted pretzel blueberry pie - California Giant Berry Farms
30-35 minutes
3 hrs 55 mins
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