Raspberry Pretzel Pie

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My Raspberry Pretzel Pie is the perfect answer to what to make for a Summer dessert. The salty pretzel base marries perfectly with the creamy cheesecake filling and zingy raspberries. This is essentially a cheesecake but with a pretzel base!

Both fresh and frozen raspberries work well to create the zingy flavor, and matched up with lots of the creamy cheesecake filling and a swirl of whipped cream on top makes for a lovely dessert on warmer days. This only requires 10 minutes of bake time for the base. Minimal oven use is great to keep this bake low on energy costs and it means you can make ahead of guests coming over. Make ahead of time and just bring it out of the refrigerator when ready to serve!

The cheesecake filling uses a raspberry compote that we make on the stovetop. Simply combine the compote ingredients then heat and stir until a thick preserve/compote forms! This is absolutely delicious, so if you want to double up and use the spare as a jam for pancakes or toast, you’d be glad you did!

What is a Pretzel Pie?

A pretzel pie is a dessert that combines the salty crunch of pretzels with sweet pie elements. Typically, it features a crust made from crushed pretzels mixed with butter and sugar, creating a salty-sweet base that’s a bit different from traditional pie crusts. The filling can vary, but common options include a creamy or fruity filling, such as a chocolate or caramel layer, cheesecake, or even a custard. The contrast between the crunchy, salty crust and the smooth, sweet filling makes pretzel pie a unique and delightful treat.

Tips to Make a Great Pretzel Pie

Making a great pretzel pie involves getting the balance of flavors and textures just right. Here are some tips to help you achieve that:

1. Perfect the Pretzel Crust

• Choose the Right Pretzels: Use plain pretzels for the crust to avoid overpowering the pie with additional flavors.
• Crush Evenly: Crush the pretzels into fine crumbs. You can use a food processor or a plastic bag and a rolling pin. Aim for a texture similar to graham cracker crumbs.
• Mix Properly: Combine the crushed pretzels with melted butter and sugar. The mixture should resemble wet sand and hold together when pressed.
• Press Firmly: Press the mixture evenly into the pie dish, making sure to pack it tightly to create a sturdy crust that won’t crumble.

2. Choose a Complementary Filling

• Match Flavors: Opt for a filling that complements the salty-sweet crust. Rich fillings like chocolate, caramel, or cream cheese work well.
• Avoid Overpowering: Make sure the filling doesn’t overpower the pretzel crust. Aim for a balance where both the crust and filling shine.

3. Bake the Pie Properly

• Pre-Bake (If Needed): If your filling requires baking, pre-bake the pretzel crust for about 10 minutes at 350°F (175°C) to set it and ensure it stays crisp.
• Cooling: Let the pie cool completely after baking to allow the filling to set properly.

4. Consider Toppings and Garnishes

• Add Crunch: For extra texture, consider topping the pie with more crushed pretzels or a drizzle of caramel or chocolate.
• Chill Before Serving: Refrigerating the pie for a few hours can help the filling set and enhance the overall flavor.

5. Experiment with Flavors

• Try Variations: Experiment with different types of fillings like fruit, mousse, or even savory options. You can also add spices or extracts to the crust for a unique twist.

By following these tips, you’ll be able to create a pretzel pie that has a deliciously balanced flavor and a satisfying texture. Enjoy your baking!

INGREDIENTS REQUIRED 

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a 9 inch pie dish, but you could use a springform cake pan instead. Make sure to grease the pan well so that the slices come out neatly. You may find popping the pie into the freezer for 30 minutes will also help for a perfect slice!

• Raspberries (Fresh or Frozen)
• Granulated Sugar
• Lemon Juice
• Mini Salted Pretzels (Avoid any flavored snack pretzels)
• Unsalted Butter
• Full Fat Cream Cheese
• Heavy Cream
• Powdered Sugar

TOP TIPS FOR THE BEST Raspberry Pretzel Pie

• Raspberries: Use either fresh or frozen raspberries to make the compote. Because we’re cooking the fruit down, it really won’t make a difference to the final result. I like to decorate with fresh raspberries but this is totally optional. This keeps this bake easier on the pursestrings and effort level! It’s also a great way to use up that bag of frozen berries at the back of your freezer.
• Pretzel Base: Crush up your salted pretzels in a food processor or blender to keep things easy. If you don’t have a food processor or similar, you can do this step by hand. Put all your pretzels in a large bowl and crush using the end of a rolling pin!
• Press the Pretzel Base: The pretzel base should be even so that the cheesecake filling goes in evenly too! Use a glass, measuring cup or similar to press the pretzel mixture right up to the edges for the crust. Then press all over the tart for a uniform base without any holes.
• Cheesecake Filling: Use full fat cream cheese and heavy cream for a deliciously thick filling.
• Chilling: The pretzel pie goes into the refrigerator to fully set. Feel free to top with whipped cream and raspberries to decorate. Keep it stored in the refrigerator until ready to serve. This means you can make this ahead of time, ready to put out once ready!

For my Raspberry Pretzel Pie, I use a basic 9″ pie dish, but a springform cake pan will also work. I recommend a good stand mixer or high speed mixer (like this one) to make the cheesecake mixture. If you want more fun dessert ideas, try my Chocolate and Raspberry Tart. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

Make Ahead and Storage for my Raspberry Pretzel Pie

Storing a pretzel pie properly ensures it stays fresh and maintains its texture. Here’s how you can do it:

Short-Term Storage (Up to 2 Days)

1. Refrigerate: Cover the pie with plastic wrap or aluminum foil, or place it in an airtight container. This will keep the pie fresh and prevent it from absorbing other odors in the fridge.
2. Avoid Moisture: Ensure the pie is completely cooled before covering it. This helps avoid condensation, which can make the pretzel crust soggy.

Medium-Term Storage (Up to 1 Week)

1. Refrigerate: The pie should remain covered and stored in the refrigerator. This is particularly important if the filling is dairy-based or contains perishable ingredients.
2. Keep Tightly Sealed: For best results, use an airtight container to prevent the crust from becoming too soft or stale.

Long-Term Storage (Up to 1 Month)

1. Freeze: If you need to store the pie for a longer period, freezing is a good option. Wrap the pie tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container.
2. Label and Date: Label the container with the date to keep track of how long it has been frozen.

Thawing and Reheating

1. Thawing: To thaw a frozen pretzel pie, transfer it to the refrigerator and let it thaw overnight. This slow thaw helps maintain the texture of the crust.
2. Thaw Before Serving: If you’ve just taken the pie out of the freezer or refrigerator, let it come to room temperature or cool slightly before serving to enhance the flavors and textures.

By following these storage tips, you can keep your pretzel pie delicious and enjoyable for as long as possible!