This No-Bake Raspberry Pretzel Pie is a fun and tasty treat! It features a crunchy pretzel crust, a creamy raspberry filling, and a light whipped topping that makes it simply refreshing.
Best part? You don’t even need an oven! Just mix, chill, and enjoy. I can’t resist a slice after a meal—it’s the perfect way to satisfy my sweet tooth without too much fuss.
Key Ingredients & Substitutions
Pretzels: The star of the crust! I prefer using regular (not flavored) pretzels for that classic salty crunch. If you’re feeling adventurous, try using crushed graham crackers or vanilla wafers for a different flavor.
Cream Cheese: This is critical for a creamy filling. Make sure it’s softened for easy mixing. If you’re dairy-free, you can substitute with a non-dairy cream cheese alternative.
Heavy Whipping Cream: This gives the pie its fluffy texture. If you want a lighter option, you could use whipped coconut cream or a lighter non-dairy whipping cream. Just ensure it can hold its shape.
Fresh Raspberries: If fresh raspberries aren’t in season, don’t worry! Frozen raspberries work just as well. They might be a bit softer, but they still taste delicious and will blend nicely into the topping.
How Do I Make the Perfect Crust?
Creating the crust is a simple process but requires a little attention to detail. You want that perfect balance of salty and sweet to complement the filling. Here’s how:
- Crush your pretzels until they are fine crumbs, almost powdery. This helps the crust hold together.
- Mix the crumbs with sugar and melted butter until it resembles wet sand. If it’s too dry, add a bit more melted butter.
- Press the mixture firmly into a 9-inch pie plate. Use the bottom of a measuring cup to pack it down well so it won’t fall apart later.
Let the crust chill while preparing the filling. This helps it set nicely before you add the creamy layer!
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups crushed pretzels
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 1 cup fresh or frozen raspberries (plus extra for garnish)
For the Raspberry Topping:
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
How Much Time Will You Need?
You’ll need about 20 minutes of prep time to whip everything together. After that, let it chill for a total of about 5 hours (4 hours for the pie and 1 hour after adding the topping). So, it’s an easy dessert with minimal hands-on time!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the crushed pretzels with 3/4 cup granulated sugar. Pour in the melted butter and mix well until the blend resembles wet sand. This will be your pie crust!
Next, firmly press the pretzel mixture into the bottom and slightly up the sides of a 9-inch pie plate. Make sure it’s packed tightly for a sturdy crust. Set it aside while you make the filling.
2. Make the Cream Filling:
In a large bowl, use a mixer to beat the softened cream cheese until smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until well combined.
In another bowl, whip the heavy cream until stiff peaks form. This means the cream should hold its shape. Gently fold the whipped cream into the cream cheese mixture until everything is combined. You want to keep it light and fluffy!
If you’re using raspberries, fold in 1 cup of either fresh or frozen raspberry bits for added flavor and a lovely pink tint to the filling.
3. Assemble and Chill:
Carefully pour the creamy filling into the prepared pretzel crust. Smooth the top with a spatula so it looks nice and neat. Pop the pie into the refrigerator for at least 4 hours or until it’s firm enough to hold its shape.
4. Prepare the Raspberry Topping:
While the pie is chilling, make the topping! In a small saucepan, mix together the raspberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, around 5-7 minutes.
Once it’s ready, let the raspberry topping cool completely before spreading it over the chilled pie.
5. Final Touches:
Gently spread the cooled raspberry mixture evenly over the top of the pie. Garnish with additional fresh raspberries if you like! Return the pie to the refrigerator for another hour to ensure everything sets perfectly.
Now, your No-Bake Raspberry Pretzel Pie is ready to serve! Slice it up and enjoy this deliciously creamy, sweet, and salty dessert with friends and family!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of pretzels, you can substitute with crushed graham crackers or vanilla wafer cookies. Just mix them with the same amount of sugar and melted butter to create the crust.
How Can I Make This Pie Dairy-Free?
To make this dessert dairy-free, substitute the cream cheese with a non-dairy cream cheese alternative and use coconut cream or a dairy-free heavy whipping cream. Make sure to check that all your other ingredients are dairy-free as well!
Can I Use Other Fruits for the Topping?
Yes! While raspberries are delicious, you can easily switch it up with strawberries, blueberries, or mixed berries. Just follow the same process for cooking down the fruit for the topping.
How Do I Store Leftover Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled, so serve it straight from the fridge!