No Bake Raspberry Pretzel Pie Recipe
I am so excited about today’s recipe! Not only is it super simple and no bake but it also a recipe that totally reminds me of my sweet Mamu. Making recipes brings me joy in so many ways but the most important part are the memories it brings me. My Mamu {grandma Anna Mae} always loved and made this recipe for holidays. So making this into a pie was something I totally enjoyed doing. Keep scrolling and now you can enjoy it too.
Having recipes that remind me of my family on Practically Homemade is important to me. One of the very best things about them is that they can make you remember times, feelings and people.
This one is especially dear to me because I made it in the pie tin that I was given when my grandma passed.
Just like these Chocolate Chip Cookies that my Grandma Pearl always made or the Black Bottom Bundt Cake that reminds me time with aunt Meme hold such a special place in my heart.
Now this No Bake Raspberry Pretzel Pie is added to the list.
Thank you so much for stopping by! This no bake raspberry pretzel pie recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
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How to make a No Bake Pretzel Pie Crust
Pretzel pie crust might just be my favorite yet. Salty pretzels are combined with melted butter and brown sugar to make this sweet and salty crust that is to die for.
Using a food processor to crush the pretzels is such a time saver. If you don’t have one however, a Ziploc bag and a rolling pin work great.
A few pulses is all you need to get the texture we are going for.
Then it is just a matter of adding the melted butter and brown sugar so that everything holds together.
The last step is to pour the crumbs into your pie plate and press them down firmly. Then refrigerate until you are ready for the next step.
How to turn a Raspberry Pretzel Salad into a Pie
I have always felt like Raspberry Pretzel Salad is more of a dessert, so turning it into a pie is something I always wanted to do.
The process isn’t really any different, although the proportions are much different.
The Cream Cheese Layer of Raspberry Pretzel Pie
To make the cream cheese layer, combine the softened cream cheese, granulated sugar and lime juice until everything is smooth and creamy. I like to use a hand held mixer.
Then add the whipped topping and gently fold it in. The key is to not deflate the whipped topping when mixing it in so that you keep the volume.
Once everything is combined, spread it into the pretzel pie crust. You will want an even layer.
The Fresh Raspberry and Jello Layer of Raspberry Pretzel Pie
For the jello part combine the sugar, water, lime juice, dry jello mix and corn starch in a medium sauce pan. Over medium heat combine the ingredients and bring them to a boil. Let the mixture bubble for a minute and them remove from the heat. Pour the mixture over the fresh raspberries and stir to combine.
Spoon the mixture over the cream cheese layer and refrigerate for at least 4 hours.
Once the pie has set up it is time to cut a slice of this baby and enjoy. The combination of flavors and textures is pretty darn amazing.
Make this No Bake Raspberry Pretzel Pie for your holiday table or for a random Monday to make your week even better. I promise that this pie does not disappoint!
Do you love No Bake Pie and Cheesecakes? Try these recipes…
- No Bake Strawberry Cheesecake
- No Bake Peanut Butter Pie
- No Bake Chocolate Chip Cookie Cheesecake
- No Bake Key Lime Pie
- No Bake Snickers Cheesecake
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No Bake Raspberry Pretzel Pie
Ingredients
Pretzel Crust
- 4 cups pretzels {1 3/4-2 cups crushed}
- 1/2 cup butter {melted}
- 1/4 cup brown sugar {packed}
Cheesecake Layer
- 8 oz cream cheese {softened}
- 1/4 cup granulated sugar
- 1 tbsp lime juice
- 3/4 cup whipped topping
Raspberry Jello Layer
- 4 cup fresh raspberries
- 1/4 cup sugar {depending on ripeness of fruit}
- 1/2 cup water
- 1 tbsp raspberry gelatin mix {measured from box}
- 2 tbsp cornstarch
Instructions
Pretzel Crust
- Spray a 9" pie plate with nonstick spray. Crush pretzels in a food processor {or roll in a Ziploc bag}, then add melted butter and sugar until combined. Press firmly/evenly into pie plate and refrigerate until filling is ready.
Cheesecake Layer
- Combine cream cheese, sugar and lime juice until fluffy. Add whipped topping and fold into mixture until completely incorporated. Spread into the bottom of the pretzel sheet and refrigerate while you work on the raspberry layer.
Raspberry Layer
- In a medium saucepan combine sugar, water, lime juice, dry gelatin and cornstarch. Bring to a boil over medium heat and let bubble for 1 minute. Remove from heat. Pour mixture over the fresh raspberries and stir to coat. Spoon raspberry mixture over the cheesecake layer. Refrigerate for at least 4 hours. Serve with additional whipped topping if desired. Store in refrigerator for up to 4 days.
