No-Bake Pretzel Cherry Chocolate Pie
Striking the perfect balance between sweet and salty, this No-Bake Cherry Chocolate Pretzel Pie combines a crunchy pretzel crust with a creamy cherry and chocolate filling! Best of all, there’s no need to turn on the oven, making it an ideal dessert for warm weather or when you’re short on time.
Why We Love This No-Bake Cherry Chocolate Pie
This no-bake pretzel chocolate cherry pie recipe is my summertime go to! Especially when cherries are in season, I just have to take advantage and make this fruity, decadent pie. It is absolutely perfect for hot days or when you don’t want to fuss with the oven!
The combination of salty pretzels, sweet chocolate, and tart cherries is irresistible. I mean, who doesn’t love chocolate and cherries? It is great for adults and kids alike. This easy to make cherry pie is perfect for summertime get togethers and outdoor barbecues!
Ingredients You Need
Pretzel Crust
- Pretzels: Crushed up pretzels mixed with butter and sugar create a perfectly salty-sweet combination!
- Butter: Melted and mixed with the crushed pretzels and sugar.
- Sugar: Granulated sugar works great here.
Cherry Compote
- Fresh Cherries: Fresh cherries make this cherry chocolate pretzel pie so irresistible! There are many ways to pit a cherry. I think the easiest way is with a cherry pitter. If you don’t have a cherry pitter, check out this article on how to pit a cherry!
- Sugar: To sweeten things up!
- Cornstarch: Cornstarch will thicken the compote easily.
- Lemon Juice: Lemon for added tang!
- Water: Since cherries don’t have enough water in them, you need to add a little extra.
Filling
- Cream Cheese: The best cream cheese for the filling here is blocked cream cheese! Make sure you allow it to fully soften at room temperature.
- Powdered Sugar: To sweeten the filling!
- Vanilla Extract: For added flavor.
- Heavy Cream: Heavy whipping cream is whipped into stiff peaks and then folded into the cream cheese for a super fluffy texture!
- Dark Chocolate: Add in some chopped dark chocolate chunks for added chocolate flavor!
How to Make No-Bake Pretzel Cherry Chocolate Pie
Make the Crust
- Crush Pretzels: Crush the pretzels in a food processor until they are finely ground.
- Combine with Sugar & Butter: In a bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix well until the mixture resembles wet sand.
- Prep Pie Pan: Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake: Bake the crust for 15 minutes in a preheated oven at 350 F degrees. Remove from the oven and let it cool.
Prep the Cherry Compote
- Combine Ingredients: In a medium saucepan, combine the pitted cherries, granulated sugar, cornstarch, lemon juice and water.
- Cook: Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften, about 10 minutes.
- Allow to Cool: Remove from the heat and let the compote cool to room temperature.
Make the Filling & Assemble
- Beat Cream Cheese, Powdered Sugar and Vanilla: In a large bowl, beat the room temperature cream cheese with the powdered sugar and vanilla until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold in Cherry Compote and Chocolate: Add the cherry compote and chopped chocolate into the cream cheese mixture and fold to combine.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble and Chill: Pour the filling into the crust. Refrigerate the pie for at least 2 hours, or until set. Decorate with shaved chocolate and fresh cherries. Slice and enjoy!
Tips & Tricks
- Crush the pretzels according to your preference! For a finer crust, use a food processor. If you prefer a chunkier texture, you can crush the pretzels manually by placing them in a ziplock bag and crushing them with a rolling pin.
- Allow the pie to set! It takes patience, but it is important to make sure you give the pie enough time to chill and set properly. This helps the flavors meld and makes slicing easier!
- Not a fan of cherries? You can use any fruit compote, like blueberry or strawberry! Anything that goes well with dark chocolate would be a good choice.
- Make it ahead! This pie can be made a day ahead, making it a great option for entertaining or 4th of July celebrations!
Storage Tips
This chocolate cherry pie can be stored in the refrigerator for up to 4 days. Be sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh.
Frequently Asked Questions
Can I use a different type of crust?
Absolutely! While the pretzel crust adds a delightful salty crunch, you can substitute it with a graham cracker crust or even an Oreo cookie crust for a different flavor profile.
Is this pretzel cherry chocolate pie gluten-free?
I made this no bake pie recipe with regular pretzels, so it does have gluten in it. However, you can make a gluten-free version by using your favorite gluten-free pretzels instead!
More Dessert Recipes to Try
- Key Lime Pie Tiramisu
- Million Dollar Pie with Pistachio
- Rhubarb Ginger Almond Galette
- Pear Chocolate Galette
- Blackberry Flaugnarde
No-Bake Pretzel Cherry Chocolate Pie
Striking the perfect balance between sweet and salty, this No-Bake Cherry Chocolate Pretzel Pie combines a crunchy pretzel crust with a creamy cherry and chocolate filling! Best of all, there's no need to turn on the oven, making it an ideal dessert for warm weather or when you're short on time.
Ingredients
For the Crust
- 4 cups pretzels
- 1 1/2 sticks of butter melted
- 1/4 cup granulated sugar
For the Cherry Compote
- 2 cups pitted fresh cherries
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 cup water
For the Filling
- 1 8 oz package of cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tbsp vanilla extract
- 1 1/2 cup heavy cream
- 4 oz dark chocolate chopped
Instructions
For the Crust
- Crush the pretzels in a food processor until they are finely ground.
- In a bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix well until the mixture resembles wet sand.
- Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 15 minutes in a preheated oven at 350 F degrees. Remove from the oven and let it cool.
For the Cherry Compote
- In a medium saucepan, combine the pitted cherries, granulated sugar, cornstarch, lemon juice and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften, about 10 minutes.
- Remove from the heat and let the compote cool to room temperature.
For the Filling
- In a large bowl, beat the room temperature cream cheese with the powdered sugar and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Add the cherry compote and chopped chocolate into the cream cheese mixture and fold to combine.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling into the crust. Refrigerate the pie for at least 2 hours, or until set. Decorate with shaved chocolate and fresh cherries. Slice and enjoy!
Video
Notes
This chocolate cherry pie can be stored in the refrigerator for up to 4 days. Be sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh.
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