This No-Bake Raspberry Pretzel Pie is a fun dessert that combines sweet and salty flavors! With a crunchy pretzel crust, creamy filling, and fresh raspberries, it’s a crowd-pleaser.
It’s perfect for hot days when you don’t want to turn on the oven! I love how easy it is to whip up in no time. Plus, the kids can help crush the pretzels—it’s a win-win!
Key Ingredients & Substitutions
Crushed Pretzels: These give the crust a salty crunch that balances the sweetness. If you can’t find pretzels, you could use crushed graham crackers for a different flavor, but it won’t have the same salty kick!
Cream Cheese: This provides a creamy texture and tanginess. For a lighter option, consider using Neufchâtel cheese, which has less fat. You could also swap it for dairy-free cream cheese if needed.
Fresh Raspberries: Fresh is best for their vibrant taste, but you can use frozen raspberries if you defrost and drain them first. If you want a different berry flavor, strawberries or blueberries are great substitutes!
Heavy Whipping Cream: This makes the filling fluffy and light. If you’re looking to cut calories, you could use heavy cream alternative or even whipped topping, but it may alter the texture slightly.
How Do I Make the Perfect Pretzel Crust?
The crust is a key part of this pie, and getting it just right can make all the difference! Start by crushing the pretzels to a fine texture—about the consistency of gravel works best.
- Mix the crushed pretzels with sugar and melted butter until evenly coated.
- Press the mixture firmly into the pie dish—this helps the crust hold together when you slice it.
- Chill it for at least 30 minutes. This helps it firm up before adding the filling!
With these tips, you’re all set to make a delicious No-Bake Raspberry Pretzel Pie that everyone will enjoy!
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 2 cups crushed pretzels (about 5 oz)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
For the Topping:
- 2 cups fresh raspberries
- 1 cup raspberry pie filling (or raspberry preserves)
Time Needed:
This recipe requires about 30 minutes of active preparation time and needs to chill for at least 3-4 hours, or better yet, overnight. Total time is approximately 4 hours and 30 minutes if allowing for chilling.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the crushed pretzels and 1/2 cup of sugar. Pour the melted butter over the mixture and stir until everything is combined and resembles wet sand.
2. Form the Crust:
Take the pretzel mixture and press it firmly into the bottom and along the sides of a 9-inch pie plate. Make sure it’s even and compact. Then, pop it into the refrigerator while you prepare the filling.
3. Make the Filling:
In a large bowl, using a hand mixer, beat the softened cream cheese, 1 cup of sugar, and vanilla extract together until the mixture is smooth and creamy.
4. Whip the Cream:
In another bowl, whip the heavy cream with a hand mixer until stiff peaks form. This means that when you pull the beaters out, the cream holds its shape and doesn’t fall. It should look light and fluffy!
5. Combine:
Carefully fold the whipped cream into the cream cheese mixture. Do this gently to keep the fluffy texture, making sure it’s all mixed until smooth without any lumps.
6. Assemble the Pie:
Spread the creamy filling evenly over the chilled pretzel crust, smoothing it out with a spatula. This is where the magic begins!
7. Add Raspberry Topping:
Now, gently place the fresh raspberries over the cream filling. Then, spoon the raspberry pie filling or preserves over the raspberries to give it a beautiful, glossy finish.
8. Chill:
Cover the pie with plastic wrap and refrigerate it for at least 3-4 hours, or better yet, overnight. This allows the pie to set and the flavors to blend together wonderfully.
9. Serve:
Once it’s set, slice the pie and serve chilled. Enjoy your delightful No-Bake Raspberry Pretzel Pie, perfect for any occasion!
This recipe gives you a delicious balance of salty, crunchy crust, creamy filling, and fruity raspberry topping, creating a delightful visual treat as well!
Can I Use a Different Type of Cracker for the Crust?
Yes! While pretzels give a unique salty crunch, you can use crushed graham crackers or vanilla wafer cookies if you prefer a different flavor profile. Just be sure to adjust the sugar amount if using sweet cookies!
Can I Substitute the Heavy Whipping Cream?
Absolutely! If you’re looking for a lighter option, you can use non-dairy whipped topping or coconut cream whipped until fluffy. Keep in mind that this may slightly alter the taste and texture, but it will still be delicious!
How Long Will Leftovers Last in the Refrigerator?
Leftover No-Bake Raspberry Pretzel Pie can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, it’s best to slice only what you’ll eat and leave the rest intact.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and drain any excess liquid to prevent sogginess. Frozen raspberries can be sweeter, so adjust the sweetness of the pie filling if you prefer!
