Raspberry Cream Pie with Pretzel Crust
This delicious raspberry cream pie balances a salty pretzel crust with a creamy no bake cheesecake filling and just the right amount of raspberry pie filling and fresh berries.
Servings: 8
Calories: 429 kcal
Ingredients
- 1 Pretzel Pie Crust or crust of your choice
- 8 ounces (227 g) Vegan Cream Cheese I use Miyokos
- ¾ Cup (90 g) Powdered Sugar
- 2 teaspoons Vanilla
- 9 ounces (255 g) Vegan Whipped Cream I use Cocowhip
- 1 ½ Cups (360 g) Raspberry Pie Filling
- 1 Cup (126 g) Fresh Raspberries
Instructions
- Prepare the pretzel pie crust and place it in the freezer while you prepare the pie filling.1 Pretzel Pie Crust
- Add the cream cheese to the bowl of an electric mixer. Beat on medium speed until smooth and creamy.8 ounces (227 g) Vegan Cream Cheese
- Add the powdered sugar and vanilla extract the cream cheese and beat again until well combined and smooth.¾ Cup (90 g) Powdered Sugar, 2 teaspoons Vanilla
- Add in the whipped cream and fold together with a rubber spatula.9 ounces (255 g) Vegan Whipped Cream
- Spread the cream cheese mixture into your prepared pie crust.
- Top with the raspberry pie filling, using an offset spatula to gently spread it over the cheesecake layer.1 ½ Cups (360 g) Raspberry Pie Filling
- Cover the pie and refrigerate overnight.
- Top with fresh raspberries immediately before serving.1 Cup (126 g) Fresh Raspberries
Notes
FOR A LESS CRUMBLY CRUST: The pretzel crust works fine as a no bake crust, but it can be a little crumbly. If you want it to hold together more, bake the pretzel crust at 350F for 10 minutes and cool completely before adding filling.
FOR CLEAN SLICES: Place the chilled pie in the freezer for one hour prior to slicing.
STORAGE: Store leftover pie in an airtight container in the refrigerator for up to 4 days.