If you love sweet and salty treats, you’re in for a real treat today! I’m sharing two fantastic pretzel pie recipes that are perfect for any occasion. These no-bake (or mostly no-bake) dessert pies are simple to make and always a hit.
Whether you like the creamy sweetness of peaches or the bright tang of raspberries, I have a pretzel pie for you. Let’s get baking (or not baking!) and make some wonderful pretzel desserts!
Jump to Recipe:
Delicious Peaches and Cream Pretzel Pie
This peach and cream pretzel pie brings together crunchy pretzels, a sweet cream filling, and fresh peaches. It’s a wonderful dessert that tastes like summer in every bite.
Key Ingredients & Tips for Peach Pretzel Pie
- Crush Pretzels Well: Make sure your pretzels are finely crushed for a solid crust. Bigger pieces can make the crust fall apart.
- Softened Cream Cheese: Let your cream cheese come to room temperature. This helps it mix smoothly without any lumps in your filling.
- Fresh Ripe Peaches: Using fresh, ripe peaches gives the best flavor and texture. If fresh aren’t available, canned peaches work too, just drain them very well.
What You Need for Peach Pretzel Pie
- 1 ½ cups crushed pretzels
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 12 oz whipped topping (like Cool Whip), thawed
- 2 cups sliced fresh peaches
- (Optional) Peach gelatin for topping
⏱️ Time: 30 Mins Prep + 4 Hrs Chill🍽️ Yields: 8-10 Servings
How to Make This Peach Pretzel Dessert
Step 1: Prepare the Pretzel Crust
Mix the crushed pretzels, melted butter, and granulated sugar in a bowl. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Bake at 350°F (175°C) for 10 minutes, then let it cool completely.
Step 2: Make the Creamy Filling Layer
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in half of the thawed whipped topping until just combined. Spread this creamy layer evenly over the cooled pretzel crust.
Step 3: Add Peaches and Top
Arrange the sliced peaches over the cream cheese layer. If you’re using a gelatin topping, prepare it according to package directions and pour it carefully over the peaches. Otherwise, simply spread the remaining whipped topping over the peaches.
Step 4: Chill and Serve
Place the pie in the refrigerator and chill for at least 4 hours, or until fully set. This helps all the layers firm up nicely. Slice and serve cold. Enjoy your peach pretzel pie!
📝 Final Note on Storing
Keep any leftover peach pretzel pie covered in the refrigerator. It’s best eaten within 3-4 days for the freshest taste.
Simple No Bake Raspberry Pretzel Pie
This no-bake raspberry pretzel pie is refreshingly good and so easy to put together. With its crunchy pretzel crust, creamy middle, and bright raspberry top, it’s a perfect dessert for warmer days.
Key Ingredients & Tips for Raspberry Pretzel Pie
- Chilling the Crust: Make sure the pretzel crust is well chilled and firm before adding the cream cheese layer. This stops the filling from seeping through.
- Gelatin Layer: The raspberry gelatin layer helps to protect the cream cheese from getting soggy from the fruit. Let it cool a bit before pouring.
- Fresh vs. Frozen Raspberries: Both work! If using frozen, let them thaw and drain any extra liquid before adding to the gelatin.
What You Need for Raspberry Pretzel Pie
- 2 cups crushed pretzels
- ¾ cup melted unsalted butter
- ¼ cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 12 oz whipped topping (like Cool Whip), thawed
- 1 (6 oz) package raspberry gelatin
- 2 cups hot water
- 2 cups cold water
- 2 cups fresh or frozen (thawed) raspberries
⏱️ Time: 25 Mins Prep + 4 Hrs Chill🍽️ Yields: 8-10 Servings
How to Make This No-Bake Raspberry Pie
Step 1: Make and Chill the Pretzel Crust
Combine the crushed pretzels, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Place it in the refrigerator for at least 30 minutes to firm up.
Step 2: Prepare the Cream Cheese Layer
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the thawed whipped topping until everything is just combined. Carefully spread this creamy mixture over the chilled pretzel crust.
Step 3: Make the Raspberry Gelatin Topping
In a separate bowl, dissolve the raspberry gelatin in 2 cups of hot water. Stir until fully dissolved. Then, stir in 2 cups of cold water. Let this mixture cool down to room temperature, but not set, before moving to the next step.
Step 4: Assemble and Chill the Pie
Gently scatter the fresh or thawed raspberries over the cream cheese layer. Carefully pour the cooled gelatin mixture over the raspberries. Place the entire pie in the refrigerator and chill for at least 4 hours, or until the gelatin layer is completely set. Slice and serve cold for a refreshing treat!
📝 Final Note on Texture
For the best texture, try to serve this pie within 1-2 days. The pretzel crust can get a bit soft over time, but it will still taste great!