Pretzel Pie

This recipe is adapted from my moms’s original Pretzel Jello Salad recipe. We LOVE traditional Pretzel Jello Salad, but don’t love the dye and the ingredients in the cool whip. I started brainstorming with my mom to figure out a tasty way to use plain gelatin, then found that the cost of plain gelatin required would be over $12.. so I chose to skip that and make a raspberry sauce instead!

The result is perfection - a perfect balance of sweet, salty, and tart, and of creamy and crunchy! Everyone absolutely loved it, including all the kids. I got one single picture cause it was Independence Day and we were busy.. but it was delicious.

Here is the link to the printable, and the recipe also follows below!

Pretzel Pie

Preheat oven to 350°

You will need:

1 gallon ziplock   -   rolling pin   -   Medium size mixing bowl  -      -   large mixer   -   rubber spatula

 saucepan   -   wire whisk    -    9”x13” pan

Ingredients:

• 2 C crushed pretzels

• 4 Tbsp sugar

• ¾ C butter, softened or melted

• 8 oz whipping cream

• 1-2 Tbsp powdered sugar 

• 8 oz cream cheese, softened

• ¾ C sugar

• ½ C tapioca starch

• 2 Tbsp sugar

• ½ C water

• 20 oz raspberries, frozen or fresh
  

Layer 1; Pretzel crust

Directions:

1. Preheat oven to 350º F

2. In a gallon ziplock, crush pretzels then measure out 2 C. 

3. In the medium mixing bowl, combine pretzels, softened butter, and 4 Tbsp sugar.

4. Press crust into the bottom of the pan, bake for 7 minutes then allow to cool.

Layer 2; Cream

Directions:

1. In a large mixer, beat heavy whipping cream and powdered sugar until it becomes whipped cream.

2. Remove whipped cream, add cream cheese and ¾ C sugar. Beat until fluffy, scraping the sides as necessary.

3. Add the whipping cream back, beat until just combined.

4. Spread the cream mixture on top of the pretzels.

5. Place in freezer to chill.

Layer 3: Raspberry

Directions:

1. In the saucepan, whisk together water and sugar. Slowly add in tapioca starch, whisking until smooth.

2. Add raspberries and cook over medium-high heat, whisking intermittently.

3. Once mixture begins to thicken, lower heat to a simmer. Continue to cook and stir until it is sufficiently thickened (it will thicken a little more as it cools, but you need it to be a jam-like consistency in the pan.)

4. Remove from heat and allow to cool. Once the mixture is cooled, add to the top of the cream mixture.

5. Refrigerate at least 1 hour to set.

6. Slice and serve!