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Creamy No-Bake Berry Pie Recipe with Easy Crunchy Pretzel Crust

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A creamy, tangy no-bake berry pie with a salty, crunchy pretzel crust that combines fresh berries and a smooth cream cheese filling for a perfect summer dessert.

Ingredients

Scale
  • 2 cups pretzel sticks or pretzel nuggets, crushed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 8 oz (225g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • Optional: 1 tablespoon lemon juice

Instructions

  1. Crush the pretzels finely but leave some bigger chunks for texture (about 2 cups crushed). In a medium bowl, combine crushed pretzels and sugar. Pour in melted butter and stir until everything is evenly coated. Press this mixture firmly into the bottom and slightly up the sides of your 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to compact it well. Refrigerate for 15 minutes to set.
  2. In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy — about 2-3 minutes. Scrape down the sides to avoid lumps.
  3. In a separate chilled bowl, whip the heavy cream until stiff peaks form (about 3-4 minutes with an electric mixer). Be careful not to overwhip; you want it light and fluffy, not grainy.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula. Then, gently fold in the fresh berries and lemon juice — if using — being careful not to crush the berries too much.
  5. Spoon the creamy berry filling onto the chilled pretzel crust, smoothing the top with your spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to let it set and flavors meld.
  6. Before serving, garnish with extra fresh berries or a sprinkle of crushed pretzels for added crunch. Slice with a sharp knife dipped in hot water to get clean pieces.

Notes

Let cream cheese soften at room temperature for 30 minutes to avoid lumps. Use cold heavy cream and chilled bowls for best whipping results. Fold berries gently to prevent color bleeding. Chill pie for at least 4 hours or overnight for best texture. Use gluten-free pretzels for a gluten-free version. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: no-bake pie, berry pie, pretzel crust, creamy dessert, summer dessert, easy pie, no bake, fresh berries, pretzel crust pie

Find it online: https://lirafood.com/creamy-no-bake-berry-pie-recipe-with-easy-crunchy-pretzel-crust/