This No-Bake Raspberry Pretzel Pie is a tasty treat that mixes sweet and salty! The crunchy pretzel crust pairs perfectly with creamy raspberry filling for a fun dessert.
Making this pie is a breeze because there’s no baking involved! Just chill it in the fridge, and you’re good to go! Plus, it’s always a hit at parties. Who can resist those layers? 🍰
Key Ingredients & Substitutions
Pretzels: The crust is made from crushed pretzels for that salty crunch. If pretzels aren’t available, you can use graham crackers or nilla wafers for a different flavor profile.
Cream Cheese: This gives the pie its creamy texture. If you’re looking for a lighter option, consider using low-fat cream cheese or a dairy-free cream cheese alternative.
Fresh Raspberries: They provide a bright and tangy flavor. If fresh raspberries are out of season, frozen raspberries can work, but make sure to thaw and drain excess liquid first.
Heavy Whipping Cream: This is essential for that light and airy filling. If you need a non-dairy alternative, coconut cream is a great substitute for a creamy texture.
How Do You Get the Perfect Filling and Texture?
To achieve a fluffy and smooth filling, it’s key to beat the cream cheese well before adding any other ingredients. Make sure it’s at room temperature to avoid lumps. When whipping the cream, cold bowls and whisks are crucial for achieving stiff peaks. Gently fold the whipped cream into the cream cheese mixture carefully to maintain the fluffiness.
- Start beating the cream cheese with powdered sugar until smooth.
- Next, whip the heavy cream until stiff peaks form—this usually takes just a few minutes.
- Incorporate the whipped cream into the cream cheese, folding it in gently until everything is well mixed.
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For The Crust:
- 2 1/2 cups crushed pretzels (about 5 ounces)
- 3/4 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
For The Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For The Topping:
- 3 cups fresh raspberries
- 1/3 cup raspberry jam (seedless or strained for a smoother glaze)
How Much Time Will You Need?
This delightful pie requires about 30 minutes of prep time. After making the pie, let it chill in the refrigerator for at least 4 hours, or overnight if you can wait that long! This allows the flavors to meld beautifully.
Step-by-Step Instructions:
1. Preparing the Crust:
In a large mixing bowl, combine the crushed pretzels and granulated sugar. Pour in the melted butter and stir until everything is well mixed and looks slightly wet. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate to form your crust. Place the crust in the refrigerator to chill while you prepare the filling.
2. Making the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese using an electric mixer until it’s smooth. Add in the powdered sugar and vanilla extract. Continue mixing until everything is well combined and creamy.
3. Whipping the Cream:
In another chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form. This should take just a few minutes. Be careful not to over-whip it!
4. Combine the Fillings:
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and be careful to keep it light and fluffy as you combine them.
5. Filling the Pie:
Now it’s time to fill your pretzel crust! Take the chilled crust out of the refrigerator and spread the cream cheese filling evenly over it. Make sure it’s nice and smooth!
6. Adding the Toppings:
Arrange the fresh raspberries evenly over the cream filling. In a small microwave-safe bowl, warm the raspberry jam for about 15-20 seconds until it’s easier to work with. Spoon the warmed jam over the fresh raspberries to give them a beautiful glaze.
7. Chilling the Pie:
Cover the pie and place it in the refrigerator. Let it chill for at least 4 hours, but overnight is best to allow all the flavors to blend.
8. Serving the Pie:
When you’re ready to serve, if you’d like, you can garnish with additional crushed pretzels or extra raspberries. Slice it up and enjoy this delicious sweet and salty treat!
This No-Bake Raspberry Pretzel Pie is simple yet stunning, and it doesn’t require any baking. Perfect for all occasions!
Can I Make This Pie in Advance?
Absolutely! This pie is perfect for making ahead. It can be refrigerated for up to 2 days before serving, allowing the flavors to meld even more. Just cover it well to keep it fresh.
What Can I Substitute for Heavy Whipping Cream?
If you’re looking for a lighter option, you can use coconut cream as a non-dairy substitute, or opt for a lower-fat whipped topping. Just remember that the texture might be slightly different!
How Should I Store Leftovers?
Store any leftover pie in the refrigerator in an airtight container for up to 3 days. Keep in mind that the pretzel crust may lose some of its crunch over time, but it will still taste delicious!
Can I Use Frozen Raspberries?
Yes, you can! Just be sure to thaw them beforehand and drain any excess liquid. Fresh raspberries are ideal, but frozen will work in a pinch, especially if you’re making the pie out of season.
