Raspberry Pretzel Pie
Raspberry Pretzel Pie
Rated 3.7 stars by 205 users
Ingredients
THE CRUST
- 2 1/2 cups pretzel sticks (crushed)
- 3 Tablespoons granulated sugar
- 1/2 cup or 1 stick melted butter
THE FILLING
- 4 oz mascarpone cheese
- 4 oz cream cheese
- 1 cup powder sugar
- 1/2 cup white chocolate chips melted with 2 Tablespoons heavy cream
- 1/2 cup heavy cream
- 1 teaspoon Food Nanny Vanilla
- Pinch of Grey Sea Salt
THE TOPPING
Directions
THE CRUST
Put pretzel sticks in a ziplock bag and crush with a rolling pin. Add sugar and melted butter and mix. Press pretzel crust into a Food Nanny Pie dish and bake in a 350 F oven for 10 min. Pull out and allow to cool while making filling.
THE FILLING
In a large mixing bowl using a Food Nanny dough hook, cream together: mascarpone cheese, cream cheese, powder sugar, vanilla and sea salt. Mix in melted white chocolate (that’s been melted w 2 tablespoons heavy cream). While stirring slowly add in the heavy cream. Shock with dough hook until smooth and creamy. Pour filling over pretzel pie crust and spread evenly. Chill in fridge while you make your topping.
THE TOPPING
In a bowl pour in the raspberry Jello. And in the boiling water and stir until sugar and gelatin are dissolved. Add the frozen raspberries and mix until mixture has cooled. Pour over the pie filling and then chill in fridge for at least an hour or until everything is set. ENJOY!!!
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