This No-Bake Raspberry Pretzel Pie is a yummy treat that mixes sweet and salty perfectly! With a crunchy pretzel crust and a smooth raspberry filling, it’s fun to make and even better to eat.
You won’t believe how easy it is to whip up! Just layer your ingredients, chill it, and you’re ready to serve. I love bringing this to parties—everyone always asks for the recipe! 🍰
Key Ingredients & Substitutions
Pretzels: The pretzel crust gives this pie its unique crunch. I recommend using small pretzels or pretzel sticks for easy crushing. If you’re avoiding gluten, try gluten-free pretzels—they work just as well!
Granulated Sugar: You’ll use both granulated and powdered sugar in this recipe. If you want a lower sugar option, consider using coconut sugar or a sugar substitute, making sure it’s suitable for baking.
Cream Cheese: For a lighter version, you can use Neufchâtel cheese instead of regular cream cheese. If you need a dairy-free option, look for vegan cream cheese which can be found in most grocery stores.
Heavy Whipping Cream: Make sure the cream is very cold for best results when whipping it. If you’re looking to cut calories, you can use a reduced-fat version or coconut cream for a non-dairy alternative.
Raspberry Gelatin: The gelatin adds flavor and helps set the pie. If you’d like a more natural option, you could try using agar-agar for a vegetarian alternative. Just follow the package directions for substitution ratios.
How Do I Get the Cream Cheese Mixture Smooth and Creamy?
Getting the cream cheese mixture smooth can be tricky if it’s too cold or lumpy. Here are some tips to make this step easier:
- Make sure your cream cheese is at room temperature before mixing—this helps it blend easily.
- Use an electric mixer or a whisk. Start at a low speed to combine ingredients, then gradually increase speed for a smoother consistency.
- After mixing in the powdered sugar and vanilla, scrape down the sides of the bowl to ensure everything is fully combined.
- Be gentle when folding in the whipped cream to maintain its lightness, which keeps the filling fluffy.
No-Bake Raspberry Pretzel Pie Recipe
Ingredients You’ll Need:
For the Crust:
- 2 cups pretzels, crushed (about 6 oz)
- 3/4 cup granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, cold
For the Topping:
- 1 package (3 oz) raspberry gelatin (Jell-O)
- 1/2 cup boiling water
- 2 cups fresh raspberries
How Much Time Will You Need?
This delicious No-Bake Raspberry Pretzel Pie will take about 30 minutes to prepare, plus you’ll need to chill it for at least 4 hours in the refrigerator before serving. So, plan for a total of around 4.5 hours, mostly letting it set up.
Step-by-Step Instructions:
1. Preparing the Crust:
Begin by crushing pretzels in a zip-lock bag or food processor until they resemble coarse crumbs. In a medium mixing bowl, combine the crushed pretzels with 1/2 cup of granulated sugar. Pour in the melted butter and stir until everything is mixed well and looks like wet sand. Then, press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the refrigerator to chill while you work on the filling.
2. Making the Raspberry Gelatin Layer:
In a separate bowl, dissolve the raspberry gelatin powder in 1/2 cup of boiling water. Stir it until completely dissolved. Set the mixture aside to cool to room temperature. Make sure it cools down to avoid melting the cream cheese filling later!
3. Preparing the Cream Cheese Filling:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, 1/4 cup of granulated sugar, and vanilla extract together until the mixture is smooth and creamy. In another bowl, whip the cold heavy whipping cream until it forms stiff peaks—this will give you a light and fluffy texture.
4. Combining the Filling:
Gently fold the whipped cream into the cream cheese mixture. Do this carefully to keep the mixture light and airy. Once combined, spread the cream cheese filling evenly over the chilled pretzel crust.
5. Final Touches:
Pour the cooled raspberry gelatin over the cream cheese layer, ensuring it spreads evenly. Then, arrange the fresh raspberries beautifully on top of the gelatin layer to make it look delightful!
6. Chilling and Serving:
Cover the pie with plastic wrap, and refrigerate it for at least 4 hours, or until fully set. Once set, slice the pie and serve it chilled. Enjoy the wonderful mix of flavors and textures in this sweet and salty treat!
Can I Use Different Types of Gelatin?
Absolutely! While raspberry gelatin is traditionally used for this recipe, you can experiment with other flavors like strawberry or cherry. Just make sure it’s a similar type of gelatin to ensure a proper setting.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. If the pie is still in the pie plate, cover it tightly with plastic wrap. For the best texture, enjoy leftovers chilled!
Can I Make This Recipe in Advance?
Yes, this pie is perfect for making ahead! You can prepare it a day or two before serving. Just keep it covered in the refrigerator to maintain freshness. Just be sure to add the fresh raspberries right before serving for the best look!
What Can I Substitute for Pretzels in the Crust?
If you don’t have pretzels, you can use crushed graham crackers or even crushed Oreos for a different flavor profile. Just adjust the amount of sugar in the crust if needed, as some options may be sweeter than pretzels.