This No-Bake Raspberry Pretzel Pie is a fun and tasty treat! It has a crunchy pretzel crust, a creamy raspberry filling, and it doesn’t even need an oven. How cool is that?
Honestly, the mix of salty and sweet makes this pie so irresistible. I love serving it on hot days because it’s refreshing and super easy to whip up—perfect for sharing with friends!
Key Ingredients & Substitutions
Pretzels: Crushed pretzels form the base of this pie, giving it a unique crunchy texture. If you don’t have pretzels, you can substitute with crushed saltines or graham crackers for a different flavor.
Cream Cheese: This adds creaminess to the filling. If you’re looking for a lighter option, consider using Greek yogurt or a dairy-free spread, though it may change the texture slightly.
Heavy Whipping Cream: It’s essential for that light and fluffy filling. If you’re avoiding dairy, try coconut cream, which also adds a subtle flavor.
Raspberries: Fresh raspberries are best for this recipe, but you can use frozen ones, too. Just be sure to thaw and drain them before adding to the topping. You can also use other berries like strawberries or blueberries for a twist!
How Do I Make a Creamy Filling Without Overmixing?
The key to a light and airy filling is in the mixing. After beating the cream cheese and sugar, you’ll want to fold in the whipped cream carefully. This means using a spatula to gently combine the two. Start by adding a scoop of whipped cream to lighten the mixture, and then slowly fold in the rest.
- Use a wide spatula and scrape around the edges of the bowl while bringing the mixture into the center.
- Be gentle! The lighter you are, the more air you’ll keep in the mixture.
- Stop when you no longer see streaks of whipped cream. This ensures the filling stays fluffy.
How Do I Get the Raspberry Topping Just Right?
Making the raspberry topping is all about timing and temperature. You want to cook the mixture just enough for it to thicken. Keep stirring to prevent any sticking, and watch for that shiny, glossy look, which indicates that it’s done!
- Cook over medium heat and stir constantly for about 5 minutes.
- Let it cool completely before pouring it over the cream cheese layer. This prevents the layers from mixing.
Following these tips will help you create a fantastic No-Bake Raspberry Pretzel Pie that everyone will love! Enjoy delicious bites of this sweet and salty treat!
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 3 cups crushed pretzels (about 7 ounces)
- 3/4 cup granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter, melted
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar (additional)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries (plus extra for garnish)
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
How Much Time Will You Need?
This delightful No-Bake Raspberry Pretzel Pie takes about 20 minutes of preparation time and at least 2–3 hours to chill in the refrigerator. It’s a quick assembly, but you’ll want to let it set nicely to enjoy its full flavor!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium mixing bowl, combine the crushed pretzels and 3/4 cup of sugar. Stir in the melted butter and mix until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, creating a sturdy crust. Then, place the crust in the refrigerator to chill while you make the filling.
2. Make the Filling:
Grab a large bowl, and beat the softened cream cheese with an electric mixer until it’s smooth. Add the remaining 1 cup of sugar and the vanilla extract. Keep mixing until creamy. In another bowl, whip the cold heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until it’s all combined; be careful not to deflate the whipped cream.
3. Prepare the Raspberry Topping:
In a small saucepan, combine the raspberries, 1/4 cup water, 2 tablespoons cornstarch, 1/4 cup sugar, and lemon juice. Cook this mixture over medium heat, stirring frequently, until it thickens and becomes glossy—this should take about 5 minutes. Once it’s ready, remove it from the heat and allow it to cool to room temperature.
4. Assemble the Pie:
Take the chilled pretzel crust out of the fridge. Spread the cream cheese filling evenly over the crust. Next, pour the cooled raspberry topping over the cream cheese layer, and garnish with extra fresh raspberries on top for a beautiful finish.
5. Chill and Serve:
Refrigerate the pie for at least 2–3 hours or until well set. When it’s time to enjoy, slice the pie and serve it chilled for the best flavor and texture. Smile and enjoy each bite of this refreshing treat!
Enjoy your delightful No-Bake Raspberry Pretzel Pie—it’s a perfect balance of salty crunch and sweet, creamy raspberry goodness!
Can I Use Other Types of Berries for the Topping?
Absolutely! You can substitute the raspberries with other berries like strawberries, blueberries, or blackberries. Just make sure to adjust the sugar based on the sweetness of the berries you choose.
How Do I Prevent the Crust from Getting Soggy?
To keep your crust crunchy, make sure to press the pretzel mixture firmly and evenly into the pie dish. Additionally, chilling the crust before adding the filling helps set it and prevents sogginess.
Can I Make This Pie Dairy-Free?
Yes! You can use dairy-free cream cheese and coconut cream or another non-dairy whipping cream in place of the heavy cream. Just check the labels to ensure they are suitable for your dietary needs.
How Long Will Leftovers Keep in the Fridge?
Leftovers can be stored in an airtight container in the refrigerator for 3–4 days. Just be sure to serve it chilled, as it tastes best when it’s nice and cold!