No Bake Raspberry Pie with Pretzel Pie Crust
This Raspberry Pretzel Pie is a fun twist on a nostalgic favorite…my Grandma Anna Mae’s raspberry pretzel salad. She made it for every family get-together, and just one bite takes me right back to her cozy kitchen. While I have reimagined her classic in pie form, the heart of the recipe is still the same.
It starts with a sweet and salty pretzel crust. Then comes a fluffy no-bake cheesecake layer that’s rich and creamy, followed by a sweet raspberry topping made with fresh berries and raspberry Jell-O.
Making this recipe always feels like a little tribute to my grandma. It’s a simple yet special dessert that works for a holiday table or a casual summer night at home. Grandma Pearl’s chocolate chip cookies are another favorite!
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How to make a No Bake Pretzel Pie Crust
- 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 you just have to add 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 Make 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.
- For the jello part, combine the sugar, water, lime juice, dry jello mix and corn starch in a medium saucepan. Over medium heat stir the ingredients and bring them to a boil. Let the mixture bubble for a minute and then remove from the heat. Pour the mixture over the fresh raspberries and stir to combine.Â
- 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.
Storage
Store leftover no bake raspberry pie covered tightly in plastic wrap and refrigerate it for up to 4 days. I don’t suggest freezing this pie with a pretzel crust because the top layer may change in texture.
Do you love No Bake Pie and Cheesecake? Try these recipes…
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No Bake Raspberry Pretzel Pie
Ingredients
Pretzel Crust
- 4 cups pretzels 1 ¾-2 cups crushed
- ½ cup butter melted
- ¼ cup brown sugar packed
Cheesecake Layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 Tablespoon lime juice
- ¾ cup whipped topping
Raspberry Jello Layer
- 4 cups fresh raspberries
- ¼ cup sugar depending on ripeness of fruit
- ½ cup water
- 1 Tablespoon raspberry gelatin mix measured from box
- 2 Tablespoons 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 to the pretzels and stir until combined. Press the mixture firmly/evenly into the pie plate and refrigerate until the filling is ready.
Cheesecake Layer
- Mix together the cream cheese, sugar and lime juice until fluffy. Add whipped topping and fold into the 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 the sugar, water, lime juice, dry gelatin and cornstarch. Bring to a boil over medium heat and let bubble for 1 minute. Remove from the heat. Pour mixture over the fresh raspberries and stir to coat. Spoon the raspberry mixture over the cheesecake layer. Refrigerate for at least 4 hours. Serve with additional whipped topping if desired. Store in the refrigerator for up to 4 days.
Nutrition
