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Raspberry Pretzel Pie Recipe

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4 from 5 reviews

  • Author: Sara
  • Total Time: 5 hours 5 minutes
  • Yield: 12 servings

Description

This Raspberry Pretzel Pie is a delightful combination of sweet and salty flavors with a crunchy pretzel crust, creamy cream cheese filling, and a fresh raspberry topping glazed with raspberry Jell-O. Perfect for a refreshing dessert or a summer treat, this pie is easy to prepare with a chilled no-bake filling and a baked crust that adds the ideal texture contrast.

Ingredients

Crust

  • 1 ½ cups crushed pretzels
  • ¼ cup sugar
  • ½ cup butter (melted)

Filling

  • 6 ounces cream cheese (softened)
  • ⅓ cup sugar
  • 2 cups Cool Whip

Topping

  • 2 cups raspberries
  • 1 cup water
  • ⅓ cup granulated sugar
  • 1 Tablespoon cornstarch
  • 3 ounces raspberry Jell-O (1 box)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
  2. Crush Pretzels: Add pretzels to a food processor and blend for 1-2 minutes until they’re finely crushed, creating the base for the crust.
  3. Prepare Crust Mixture: In a mixing bowl, combine the crushed pretzels, melted butter, and sugar. Mix thoroughly until the mixture is well combined and holds together when pressed.
  4. Bake Crust: Press the pretzel mixture firmly and evenly into the bottom of a 9-inch pie pan. Bake in the preheated oven for 10 minutes, then remove and allow it to cool completely before adding the filling.
  5. Make Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Gently fold in the Cool Whip to create a light and fluffy filling.
  6. Assemble Filling: Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring it reaches all the way to the edges. Chill the pie in the refrigerator for 30 minutes to set.
  7. Prepare Raspberry Gel: While the pie chills, combine water, sugar, and cornstarch in a saucepan. Bring to a boil and cook for 2 minutes. Remove from heat and stir in raspberry Jell-O until fully dissolved. Let cool for 15 minutes.
  8. Add Raspberries and Jell-O Gel: Place fresh raspberries evenly across the cream cheese layer. Slowly pour the cooled Jell-O mixture over the raspberries in an even layer to coat them without disturbing the layer beneath.
  9. Chill Pie: Refrigerate the pie for about 4 hours or until the Jell-O topping is fully set and firm.
  10. Storage: Keep the pie stored in the refrigerator until ready to serve to maintain freshness and texture.

Notes

  • Ensure the crust is completely cooled before adding the cream cheese filling to avoid melting and ruining its texture.
  • Pour the Jell-O mixture slowly over raspberries to prevent them from floating or moving around.
  • For best results, chill the pie overnight to allow full setting of the layers.
  • You can substitute Cool Whip with freshly whipped cream if preferred.
  • This pie is best served chilled and within 2-3 days of preparation.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/raspberry-pretzel-pie-recipe/