This No-Bake Raspberry Pretzel Pie is a fun dessert that combines a crunchy pretzel crust with creamy filling and sweet raspberries. It’s super easy to whip up and perfect for warm days!
Honestly, who doesn’t love dessert that doesn’t require an oven? 🍰 You just mix, layer, and chill! I could make this pie every weekend—it’s that good and refreshing!
Key Ingredients & Substitutions
Pretzels: The base of this pie is made from finely crushed pretzels, giving it a salty crunch. You can use regular pretzels or gluten-free pretzels if you need a gluten-free option. I love the pretzel flavor it adds to the pie!
Butter: Unsalted butter is best to control the saltiness, but you can use salted butter if that’s what you have. Just cut back on any additional salt in the recipe. It’s also possible to use margarine as a substitute.
Cream Cheese: Make sure it’s softened to mix easily with the sugars. If you’re looking for a lighter option, try using Greek yogurt or a plant-based cream cheese for a dairy-free version.
Heavy Whipping Cream: This gives the pie its fluffy texture. If you’re looking to cut calories, you could use half-and-half or a lighter whipping cream, but the texture may be different. I find that nothing replaces the richness of heavy cream for a treat!
Raspberry Jam: If you can find fresh raspberries, that’s fantastic! If not, you can use another fruit jam like strawberry or blueberry, or even a homemade fruit sauce.
How Do You Get the Perfect Creamy Filling?
Achieving a creamy filling is crucial for this pie. Here’s how to ensure your filling is smooth and fluffy:
- Start with room temperature cream cheese; this helps it blend smoothly without lumps.
- Beat the cream cheese with sugar until it’s really smooth before adding the whipped cream.
- When you fold in the whipped cream, do it gently to keep the airiness. This will make your filling light and fluffy.
Taking your time with these steps really pays off in texture, making every slice delicious!
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 2 cups pretzels, finely crushed
- 3/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cream Filling:
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar (for whipping cream)
For the Raspberry Topping:
- 1 cup fresh raspberries, plus extra for garnish
- 1/2 cup raspberry jam or preserves
How Much Time Will You Need?
This delicious pie takes about 20 minutes of prep time, plus at least 3 hours in the fridge to chill and set. If you can, let it sit overnight for the best results. It’s mostly hands-off time, so you can kick back and relax while it chills!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the crushed pretzels, melted butter, and 2 tablespoons of granulated sugar. Mix everything together until it feels like damp sand and sticks together when pressed. This is your crust!
Next, take this mixture and firmly press it into the bottom and sides of a 9-inch pie dish. Make sure it’s even all around. Now, pop the crust into the refrigerator to chill for at least 30 minutes, so it can set nicely.
2. Make the Cream Filling:
While the crust is chilling, let’s work on the cream filling! In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until it’s super smooth and creamy. This will be the yummy layer that will pair perfectly with the fruity topping.
In another chilled bowl, whip the heavy cream along with 1/4 cup of granulated sugar until stiff peaks form. This means it should hold its shape nicely when you lift the whisk out. Gently fold the whipped cream into the cream cheese mixture until everything is combined and fluffy. It’s okay if there are little streaks of white.
3. Assemble the Pie:
Now it’s time to assemble! Take your chilled pretzel crust out of the refrigerator. Spread the creamy filling evenly over the crust. Smooth it out with a spatula to make it look pretty!
4. Prepare the Raspberry Topping:
In a small bowl, gently mash the fresh raspberries with a fork, then stir in the raspberry jam. You want to keep some texture, so don’t over-mash! Then, spoon this delightful raspberry mix over the cream filling, spreading it out evenly.
5. Chill and Serve:
Top your pie with extra whole raspberries for a lovely garnish. Now, cover the pie and refrigerate it for at least 3 hours—or overnight, if you can resist! The longer it sits, the better it gets.
Once it’s set, slice it up, serve chilled, and enjoy this delightful sweet and salty treat!
Now you have a fancy dessert that looks impressive and tastes even better! Enjoy every bite of this refreshing pie!
Can I Use Other Types of Berries in This Pie?
Absolutely! You can substitute the raspberries with other berries like strawberries, blueberries, or blackberries. Just ensure the jam matches the fruit for the topping for the best flavor.
How Long Does the Pie Last in the Fridge?
The pie can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best texture, eat it within 1-2 days of making!
Can I Make This Pie Gluten-Free?
Yes! Just use gluten-free pretzels for the crust. Most brands offer a great gluten-free option that works perfectly in this recipe.
Can I Freeze This Pie?
While it’s best served fresh, you can freeze the pie for up to a month. Just cover it tightly. When you’re ready to enjoy it, thaw it in the refrigerator overnight before serving. Keep in mind that the texture may slightly change after freezing.