For $1.83 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 633 calories, 7g of protein, and 34g of fat each. If you have butter, strawberries, whipped topping, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 8 hours and 45 minutes.
Heat oven to 450F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust.
Cut crust into 1/4-inch strips, and braid three strips at a time.
Brush egg white on crust edge and place braid on, pushing in slightly.
Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust.
Bake 10 to 12 minutes or until crust is golden brown. Cool.
Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping.
Spread in cooled crust, reserving 2 cups filling to decorate pie.
Place a flat layer of strawberry slices on top of filling.
Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
Decorate outside edge of pie with 2 cups reserved cream cheese mixture.