This No-Bake Raspberry Pretzel Pie is a tasty treat with a crunchy pretzel crust and sweet raspberry filling. It’s cool, creamy, and perfect for warm days!
Honestly, who knew mixing salty and sweet could be so delightful? This pie is a hit at gatherings, and it comes together super quickly—no oven needed!
Key Ingredients & Substitutions
Mini Pretzels: These give a salty crunch to the crust. If you don’t have mini pretzels, you can use regular pretzels or even graham crackers for a different twist.
Cream Cheese: This provides a creamy base. For a lighter option, you could use mascarpone cheese or Greek yogurt. Just make sure the consistency is thick enough.
Heavy Whipping Cream: This adds richness. If you want to lighten it up, you can substitute half-and-half or use a dairy-free whipped cream if needed.
Fresh Raspberries: These are the star of the show! If fresh berries are out of season, frozen raspberries work too. Just thaw and drain excess water before using.
How Do I Get a Perfectly Set No-Bake Pie?
Getting your pie to firm up without baking is key! Here are some tips to ensure success:
- Chill the crust: After forming your crust, refrigerate it while you prepare the filling. This helps it firm up nicely.
- Stiff peaks in cream: When whipping the heavy cream, make sure to reach stiff peaks. This adds volume and helps the filling hold its shape.
- Chill time: Don’t rush the setting process. Refrigerate the pie for at least 4 hours, or even overnight if you can. The longer it chills, the better it will set.
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For The Crust:
- 2 cups mini pretzels
- 3 tablespoons sugar
- 1/2 cup unsalted butter, melted
For The Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup fresh raspberries (plus extra for topping)
For The Topping:
- 1/4 cup seedless raspberry jam or preserves
How Much Time Will You Need?
This delightful pie requires about 20 minutes of preparation time, plus at least 4 hours of chilling in the refrigerator to set properly. So, while it’s quick to put together, give it plenty of time to chill for the best experience!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by crushing the mini pretzels. You can use a food processor for quick results, or simply place them in a zip-top bag and crush them gently with a rolling pin. Once crushed, mix the pretzel pieces with sugar and melted butter until everything is well combined.
Now, firmly press this mixture into the bottom and up the sides of a 9-inch pie dish to create your crust. Don’t skip this step! Refrigerate the crust while you prepare the filling so it can set up a bit.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Then, add in the powdered sugar and vanilla extract, continuing to mix until everything is creamy and well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. This will give your filling a nice light texture. Gently fold the whipped cream into the cream cheese mixture until fully blended—easy does it!
Next, prepare the raspberry puree. Use a blender or food processor to puree the 1 cup of fresh raspberries until smooth, then strain it through a fine mesh sieve to remove any seeds. Fold this raspberry puree into your creamy mixture for a lovely pink filling.
3. Assemble and Chill:
Pour your raspberry filling into the chilled pretzel crust and use a spatula to smooth the top. Now for the fun part! Warm the raspberry jam slightly to make it easier to drizzle, then toss the extra fresh raspberries in it to coat. Arrange these beautifully glazed raspberries evenly over the top of the pie.
Finally, cover the pie and refrigerate it for at least 4 hours, or even overnight if you have the time. This allows the pie to set properly, making slicing easier later!
4. Serve and Enjoy:
When you’re ready to serve, slice the pie and enjoy the delicious balance of the salty pretzel crust with the sweet and creamy raspberry filling topped with fresh berries. It’s a treat everyone will love!
Can I Use Different Types of Berries?
Absolutely! While raspberries are the star here, you can substitute with other berries like strawberries, blueberries, or blackberries. Just keep in mind that the flavor and color of the pie will change a bit depending on your choice of berry.
Can I Make This Pie Gluten-Free?
Yes! To make this pie gluten-free, use gluten-free pretzels for the crust instead of regular mini pretzels. The rest of the ingredients are naturally gluten-free, ensuring everyone can enjoy this delicious dessert.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, consider freezing the pie without the toppings for up to a month; just thaw it in the fridge overnight when you’re ready to enjoy it again.
What Can I Use Instead of Cream Cheese?
If you’re looking for a substitute for cream cheese, try using mascarpone cheese or a dairy-free cream cheese alternative to keep it creamy. Greek yogurt can also work in a pinch, but using it will change the flavor slightly and may make the filling a bit tangier.
