This No-Bake Raspberry Pretzel Pie is a fun mix of sweet and salty! The crunchy pretzel crust is filled with creamy raspberry goodness that’s super refreshing—perfect for any dessert lover.
I love how this pie doesn’t even need baking! Just mix, spread, and let it chill. Plus, it’s a great way to impress friends without breaking a sweat in the kitchen. Who doesn’t love easy and tasty? 😄
Key Ingredients & Substitutions
Pretzels: The crushed pretzels create a salty, crunchy crust that balances the sweetness of the filling. If you can’t find pretzels, you can use crushed graham crackers or cookies like digestive biscuits for a similar texture.
Cream Cheese: Softened cream cheese gives the filling its creamy texture. If you’re looking for a lighter option, you can use Greek yogurt, but this will change the flavor slightly.
Raspberry Gelatin: The gelatin gives that vibrant raspberry flavor and helps set the pie. You can substitute lemon gelatin if you want a citrus twist! If you’re avoiding gelatin entirely, consider a vegan alternative like agar-agar.
Fresh Raspberries: Fresh berries offer the best flavor and texture, but you can substitute frozen raspberries if fresh ones aren’t available. Just thaw them and drain excess moisture before using.
How Do I Get the Perfect Whipped Cream Consistency?
Getting whipped cream right is all about speed and temperature. Start with cold heavy cream and a chilled bowl for the best results. After that, beat the cream on medium-high until you see soft peaks forming, then increase to high speed:
- Beat until the cream holds stiff peaks, but be careful not to overbeat, or it will turn into butter.
- Use a spatula to gently fold the whipped cream into the other ingredients; this keeps it light and airy.
- Work slowly and gently to maintain volume—this is key for a fluffy pie!
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For The Crust:
- 2 cups crushed pretzels (about 6 oz)
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, melted
For The Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream, cold
- 1 package (3 oz) raspberry gelatin (Jell-O)
- 2 cups fresh raspberries, plus extra for topping
For The Raspberry Sauce:
- 1/4 cup water
- 2 tbsp sugar
- 1 tsp lemon juice
How Much Time Will You Need?
This no-bake pie comes together in about 30 minutes of active prep time. After that, you’ll need to let it chill in the refrigerator for at least 4 hours to set properly, so plan for a total of about 4.5 hours from start to finish before enjoying this delicious dessert!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, combine the crushed pretzels and 1/2 cup sugar. Pour in the melted butter and mix everything together until the pretzel crumbs are well coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form a crust. Place the crust in the refrigerator to chill while you get started on the filling.
2. Prepare the Raspberry Gelatin:
In a small saucepan, bring 1/2 cup of water to a boil. Once boiling, remove the saucepan from heat and stir in the raspberry gelatin powder until it dissolves completely. Allow this mixture to cool slightly but do not let it set.
3. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and the vanilla extract until it is smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Combine with Gelatin:
Slowly pour the cooled raspberry gelatin into the cream cheese and whipped cream mixture. Fold it in gently to combine, being careful not to deflate the whipped cream.
5. Add Fresh Raspberries:
Carefully fold in the 2 cups of fresh raspberries, taking care not to break them too much. This adds lovely bursts of flavor throughout the filling!
6. Assemble the Pie:
Pour the filling into the chilled pretzel crust, smoothing the top evenly. Cover the pie and refrigerate for at least 4 hours, or until the filling is firmly set.
7. Make the Raspberry Sauce Topping:
In a small saucepan, combine 1/4 cup of water, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Bring to a simmer over medium heat. Add 1 cup of raspberries and cook gently until the berries start to break down and the sauce thickens, about 5 minutes. If you prefer a smooth sauce, strain it to remove the seeds and allow it to cool completely.
8. Top the Pie:
Once the pie is set, pour the cooled raspberry sauce over the top. Finish by sprinkling with whole fresh raspberries for a beautiful presentation.
9. Serve & Enjoy:
Keep the pie chilled until you’re ready to serve. Slice it up and enjoy the fresh, creamy, crunchy deliciousness of your No-Bake Raspberry Pretzel Pie!
Can I Use Sugar Substitutes in This Recipe?
Yes! You can use sugar substitutes like stevia or erythritol in both the crust and filling. Just make sure to follow the conversion guidelines on the packaging, as they can vary depending on the type of sweetener.
How Long Will the Pie Last?
The No-Bake Raspberry Pretzel Pie will stay fresh in the refrigerator for about 3 days. Be sure to cover it well with plastic wrap or a lid to keep it from drying out.
Can I Make This Pie Dairy-Free?
Absolutely! For a dairy-free version, substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream or a plant-based whipping cream for the filling. Make sure to check the gelatin source if you want it to be vegan.
What Can I Use Instead of Raspberry Gelatin?
If you don’t have raspberry gelatin on hand, you can substitute it with another flavor like strawberry or cherry gelatin. Alternatively, you could make a fresh fruit puree with the raspberries (or other fruits) and use cornstarch to help thicken it.
