This No-Bake Raspberry Pretzel Pie is a fun mix of sweet and salty! It has a crunchy pretzel crust, creamy filling, and tangy raspberry topping. What’s not to love?
I could eat this pie all day, especially when it’s warm outside. The best part is that it’s super easy to make since you don’t have to bake anything! Just chill and enjoy!
Key Ingredients & Substitutions
Pretzels: Mini pretzels create a great salty crust. If you can’t find mini pretzels, regular ones work too—just crush them into smaller pieces! A gluten-free option is possible by using gluten-free pretzels.
Peanuts: Salted peanuts add extra crunch and flavor, but for nut allergies, you can leave them out or substitute with sunflower seeds or pumpkin seeds.
Heavy Whipping Cream: This makes the filling light and fluffy. If you’re looking for a lighter option, you can replace it with whipped topping, but the texture might differ slightly.
Raspberry Gelatin: Jell-O is great for the topping. You can swap it for a different flavor like strawberry or use a sugar-free version! If you prefer fresh fruit over gelatin, that works too—just puree berries and layer them on top.
How Do I Get a Perfectly Set Cream Filling?
The cream filling is key in this recipe, and there are a few tricks to get it just right. Here’s what to keep in mind:
- Make sure your cream cheese is fully softened before mixing. This ensures a smooth texture without lumps.
- When whipping the heavy cream, keep it cold for best results. Stiff peaks mean it’s whipped enough to hold its shape when folded in.
- Be gentle when you fold the whipped cream into the cream cheese mixture. This keeps your filling light and airy.
Let it chill well before topping with the raspberry gelatin; this helps everything settle together nicely!
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 2 cups mini pretzels, crushed
- 1 cup salted peanuts, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3 tablespoons granulated sugar
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
For the Raspberry Topping:
- 1 package (about 3 oz) raspberry gelatin (e.g., Jell-O)
- 1 cup boiling water
- 2 cups fresh raspberries
How Much Time Will You Need?
This delightful pie takes about 20 minutes of preparation time, plus at least 4 hours to chill in the refrigerator. It’s perfect to make in advance and serves as a refreshing dessert for any occasion!
Step-by-Step Instructions:
1. Prepare the Pretzel Crust:
In a medium bowl, mix together the crushed pretzels, chopped peanuts, melted butter, and granulated sugar until everything is well combined. This mixture will be your crunchy base!
2. Form the Crust:
Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure it’s even and compact. Place the crust in the refrigerator to chill while you make the filling.
3. Make the Cream Filling:
In a large bowl, beat the softened cream cheese until it’s smooth. Add the sifted powdered sugar and vanilla extract, mixing well until creamy and completely combined.
4. Whip the Cream:
In a separate bowl, whip the cold heavy whipping cream using an electric mixer until you achieve stiff peaks. This will give your filling a light and airy texture!
5. Combine the Creams:
Gently fold the whipped cream into the cream cheese mixture using a spatula. These two components need to blend together without losing that fluffiness.
6. Fill the Crust:
Spread the creamy filling evenly over the chilled pretzel crust. Make it nice and smooth, then return it to the refrigerator to set while you prepare the raspberry topping.
7. Prepare the Raspberry Topping:
Dissolve the raspberry gelatin in 1 cup of boiling water, stirring until completely dissolved. Allow the mixture to cool to room temperature; this step is key to prevent melting the cream filling!
8. Layer the Gelatin:
Once the gelatin is cool, carefully spread a thin layer over the cream filling. This will create a delicious raspberry layer!
9. Add the Fresh Raspberries:
Evenly arrange the fresh raspberries on top of the gelatin layer. They’ll add a lovely touch both in flavor and appearance!
10. Pour More Gelatin:
Carefully pour remaining gelatin over the raspberries to cover them completely. This keeps everything together for when it’s time to serve!
11. Chill and Serve:
Cover the pie and chill in the refrigerator for at least 4 hours, or until it’s fully set. When ready to serve, run a knife around the edges for easy slicing. Enjoy your crunchy, creamy, tangy No-Bake Raspberry Pretzel Pie!
Can I Use a Different Flavor of Gelatin?
Absolutely! If raspberry isn’t your favorite, feel free to use strawberry, cherry, or any fruit-flavored gelatin. Just keep in mind that the overall flavor of the pie will change with the gelatin you choose!
What If I Don’t Have Fresh Raspberries?
No worries! You can use frozen raspberries instead. Just thaw them before adding them to the pie. If you’re using frozen berries, you might want to drain any excess liquid to prevent the gelatin from becoming too watery.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Make sure to keep it covered to maintain the crust’s crunchiness. You can also enjoy it chilled or at room temperature!
Can I Make the Pie Gluten-Free?
Yes, you can! Simply substitute the mini pretzels with gluten-free pretzels, and ensure that any other ingredients you use are certified gluten-free. This way, you can enjoy the pie without concerns!