This No-Bake Raspberry Pretzel Pie is a fun twist on dessert! It combines a salty pretzel crust with a sweet raspberry filling and creamy topping—yum!
The mix of crunchy and smooth makes it irresistible. I love serving it chilled on warm days. Plus, who needs to bake when you can whip this up so easily? 😄
Key Ingredients & Substitutions
Pretzels: The crushed pretzels form the crust, providing a great salty crunch. If you can’t find pretzels, use crushed graham crackers or vanilla wafers for a different flavor profile.
Cream Cheese: This adds richness to the filling. If you’re looking for a lighter option, consider using Greek yogurt or a dairy-free cream cheese alternative. Just keep in mind the texture might be slightly different!
Heavy Whipping Cream: Whipping cream creates a fluffy texture. For a lighter take, you could use coconut whipped cream for a fun tropical twist. Just make sure it’s well chilled before whipping!
Raspberry Jam: It holds the raspberries together and adds sweetness. If you prefer, you can use a different fruit jam like strawberry or blueberry. You can also skip the jam for freshness.
How Do I Get the Filling Just Right?
The filling is the heart of your pie. Be sure to beat the cream cheese until it’s completely smooth and lump-free; this makes mixing in the other ingredients much easier. When whipping the heavy cream, keep your bowl and beaters cold for better results. If you fold the whipped cream in gently, it will blend well without losing its airy texture.
- Beat cream cheese until smooth before adding sugar and vanilla.
- Ensure the heavy cream is well-whipped to stiff peaks for a light filling.
- Gently fold the whipped cream into the cream cheese mixture to maintain fluffiness.
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 2 cups crushed pretzels
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
For the Topping:
- 2 cups fresh raspberries
- 1/3 cup raspberry jam or preserves
How Much Time Will You Need?
This delightful No-Bake Raspberry Pretzel Pie takes about 20 minutes of preparation time, plus an additional 3–4 hours for chilling in the refrigerator. It’s a simple and refreshing dessert that fits perfectly into a warm day!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the crushed pretzels and granulated sugar together. Pour the melted butter over the mixture and stir until everything is well combined. It should look slightly crumbly but stick together when pressed.
2. Form the Crust:
Take the pretzel mixture and press it firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Try to make it as even as possible. Once it’s shaped nicely, pop it into the refrigerator to chill while you prepare the filling.
3. Make the Filling:
In a mixing bowl, beat the softened cream cheese using a hand mixer until it’s smooth and creamy. Add in the powdered sugar and vanilla extract. Mix everything together until well combined and there are no lumps.
4. Whip the Cream:
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This means when you lift the beaters, the cream should hold its shape and not fall. This will make your filling light and fluffy!
5. Combine:
Gently fold the whipped cream into the cream cheese mixture. Use a spatula to combine them carefully, as you want to keep as much air in the whipped cream as possible for that light texture.
6. Assemble the Pie:
Once combined, take the chilled crust out of the refrigerator. Spread the cream cheese filling evenly into the pretzel crust. Make sure it’s nice and smooth on top.
7. Add Raspberries:
Carefully arrange the fresh raspberries on top of the cream cheese filling. You can place them however you like—be creative!
8. Glaze the Raspberries:
Warm the raspberry jam slightly in the microwave or on the stove until it’s a pourable consistency. Drizzle the warm jam over the raspberries to give them a lovely shine and sweetness.
9. Chill:
Cover the pie and chill it in the refrigerator for at least 3–4 hours or until it’s set and firm to the touch.
10. Serve:
Once set, slice the pie into generous pieces and enjoy this delicious, refreshing, sweet-tart raspberry pretzel pie. It’s perfect for sharing with friends and family!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, make sure to thaw them beforehand and drain any excess liquid. This will help prevent the pie from becoming too watery.
How Do I Store Leftovers?
Store any leftover pie covered in the refrigerator. It will stay fresh for up to 3 days. Just be aware that the crust may become a little softer over time.
Can I Make the Pie in Advance?
Yes, you can! This pie is great to make a day ahead of time. Just let it chill in the fridge overnight to ensure it sets properly, and it will be ready to serve the next day!
What Other Toppings Can I Use?
Feel free to get creative! You can top the pie with other berries like blueberries or strawberries, or even add a dollop of whipped cream for extra indulgence. A sprinkle of chocolate shavings could also be a delicious touch!
