STRAWBERRY DESSERT WITH PECAN CRUST RECIPES

Steps:

• Preheat oven to 375°. In a large bowl, combine pretzels and butter. Press onto the bottom of 2 greased 10-oz. custard cups. Bake until set, 6-8 minutes. Cool on a wire rack., In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Cover and refrigerate for 20 minutes or until slightly thickened. Fold in strawberries. Carefully spoon over filling. Cover and refrigerate at least 3 hours. If desired, top with whipped topping and pretzel twist.

Steps:

• Adjust oven rack to lowest position. Heat oven to 375°F.
• Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened. Shape into ball; flatten slightly.
• Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
• Combine corn syrup, brown sugar, eggs, butter, vanilla and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in pecans.
• Pour filling into crust. Bake pie on lowest oven rack 30 minutes. Place pie crust shield or strip of aluminum foil over pie edges to prevent crust from getting too dark. Bake 20-25 minutes longer or until center is set and knife inserted in center of pie comes out clean. Remove from oven; cool completely.
• Top each serving with whipped cream, if desired.