STRAWBERRY- PRETZEL PIE

INGREDIENTS: 

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 egg white

1 cup crushed pretzels

1/4 cup sugar

6 tablespoons butter, melted

2 packages (8 oz each) cream cheese, softened

1 1/2 cups sugar

1 container (12 oz) frozen whipped topping, thawed

1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced

1 cup boiling water

1 box (8-serving size) strawberry-flavored gelatin 

DIRECTIONS:

Heat oven to 450°F. 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.