Raspberry Pretzel Pie - avg 2.5lb
Ben The Baker
$38.00
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Ben The Baker
Raspberry Pretzel Pie - avg 2.5lb
Minnesota has a potluck classic we all know — Raspberry Pretzel Jello Salad, the salty-sweet bar dessert with a pretzel crust, a cream cheese layer, and raspberries suspended in jello. My crew and I took those same flavors and turned them into a full pie: a hand-pressed pretzel crust made with real butter and never shortening, a cream cheese filling folded with fresh whipped cream instead of Cool Whip, and a from-scratch raspberry topping instead of jello. It's made by hand in our small bakery in White Bear Lake, Minnesota — the same flavors you know, built with real ingredients instead of shortcuts.
- Reimagines the classic Minnesota potluck bar as a whole pie — a natural fit for holidays, potlucks, and any table the original bars used to show up on
- Pretzel crust made with real butter, never shortening, plus a from-scratch raspberry filling and a whipped cream cheese layer built without Cool Whip or jello
- Contains Milk and Wheat; fully baked and frozen, ready to thaw and serve
Minnesota has a potluck classic we all know — Raspberry Pretzel Jello Salad, the salty-sweet bar dessert with a pretzel crust, a cream cheese layer, and raspberries suspended in jello, usually served cut into squares from a 9"x13" pan. My crew and I took those same flavors and built them into a full Raspberry Pretzel Pie you can bring to the table whole.
The crust is crushed pretzels pressed together with real butter — never shortening — for a salty, crisp base against the sweet filling. Instead of Cool Whip, the filling is cream cheese folded with fresh whipped heavy cream. Instead of jello, the topping is a from-scratch raspberry filling made with real raspberries, sugar, and lemon juice. Every layer is something my crew makes by hand in our small bakery in White Bear Lake, Minnesota.
This is a Thaw & Serve frozen dessert pie — it's fully baked and frozen, so there's no oven required. Just thaw it overnight in the refrigerator, or set it out for 3-4 hours at room temperature, and it's ready to slice and serve.
It's a full-size pie, sized to share the way the original potluck bars always were — at a holiday table, a family dinner, or wherever a crowd is gathering. This is an indulgent, from-scratch treat rather than a diet-specific dessert, so it isn't formulated for keto, paleo, or carnivore eating plans.
Keep frozen until you're ready to thaw, and store any leftovers in the refrigerator once thawed. Contains Milk and Wheat.
Ingredients: Raspberries, Sugar, Pretzels (Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Salt, Yeast), Unsalted Butter (Pasteurized Cream, Natural Flavoring), Heavy Cream (Cream, Gellan Gum), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Stabilizers (Carob Bean and/or Xanthan and/or Guar Gums)), Water, Instant Clearjel (Modified Food Starch), Lemon Juice, and Vanilla Extract (Water, Alcohol (35%), Sugar, Vanilla Bean Extractives).
Common Questions
How does this compare to a store-bought raspberry pretzel dessert or a boxed pie?
Most commercial versions of this dessert use a shortening-based crust, a whipped topping like Cool Whip for the cream layer, and a jello mix for the raspberry layer. This pie swaps every one of those shortcuts: the crust is crushed pretzels bound with 100% real butter, the cream layer is cream cheese folded with fresh whipped heavy cream, and the raspberry topping is made from real raspberries, sugar, and lemon juice thickened with Instant Clearjel instead of gelatin. The ingredient list is eight items you can read and recognize, compared to the stabilizer and flavoring lists typical of a boxed mix. The tradeoff is that this pie has to stay frozen and needs proper thawing time, while a jello-based bar dessert can sit at room temperature on a buffet table.
Why does using real butter instead of shortening actually change the texture of the crust?
Butter is roughly 80-82% fat and 16-18% water, while shortening is essentially 100% fat with no water content. When butter is worked into crushed pretzels, that water content creates steam pockets as the pie chills and sets, giving the crust a lighter, more brittle, snap-when-cut texture rather than the dense, greasy mouthfeel shortening produces. Butter also carries dairy solids that brown and add a nutty, savory depth through the Maillard reaction, which is part of what makes the crust taste salty and complex rather than just fatty. This is also why the crust needs to stay cold — butter has a lower melting point than shortening, so it holds its structure best straight out of the freezer or fridge, not sitting out.
Does this pie fit a keto, paleo, or gluten-free diet?
No. The crust is made from wheat-based pretzels and enriched flour, the filling contains added sugar in both the raspberry layer and the cream layer, and none of the ingredients are gluten-free substitutes. This is a dessert built around sugar and refined carbohydrates, so it does not fit keto, paleo, or any low-carb protocol, and it is not appropriate for anyone avoiding gluten or wheat. The product contains Milk and Wheat as its two labeled allergens. If you're looking for a dessert compatible with those diets, this specific pie isn't it.
Can I serve this differently than a whole sliced pie?
Yes. Because the layers mirror the classic 9x13 potluck bar — pretzel crust, cream cheese layer, raspberry topping — you can treat leftover slices the same way you'd treat leftover bars: broken up and layered into a parfait glass with extra whipped cream, or crumbled over vanilla ice cream for a quick sundae. Some people swap in fresh berries on top of a thawed slice if they want extra fruit texture against the cream layer. Since it arrives fully baked and only needs thawing, there's no adjustment needed for oven temperature or bake time regardless of how you plan to serve it — just make sure it's fully thawed before cutting or reworking it into another dessert.
How do I know the crust is really 100% butter and the fillings are actually made from scratch?
The ingredient list is the verification: unsalted butter appears as pasteurized cream and natural flavoring with no shortening, hydrogenated oil, or butter-flavored substitute listed anywhere. The raspberry filling lists real raspberries, sugar, and lemon juice rather than a fruit-flavored gel or preserve blend, and the cream layer lists actual cream cheese and heavy cream rather than a non-dairy whipped topping. There are no third-party certifications on this product — no organic, non-GMO, or gluten-free seals — so the claims rest on reading the label itself rather than a certification logo. My crew and I make every layer by hand in our small bakery in White Bear Lake, Minnesota, and the ingredient list reflects exactly what goes into the mixing bowl.
What's the difference between the crust in this pie and a standard graham cracker or cookie crust?
A graham cracker or cookie crust is typically sweet on its own, built from crushed cookies or graham crumbs bound with melted butter or margarine, and it tends to be softer and more crumbly once frozen and thawed. This crust starts from crushed pretzels, which are savory and salty rather than sweet, and are pressed together with real butter alone. That salt content is the whole point — it's what makes the salty-sweet contrast against the raspberry and cream layers work the way it does in the original potluck bar. The pretzel base also holds a firmer, snappier structure through freezing and thawing compared to a graham crust, since pretzels are already a dense, low-moisture baked product before they're crushed.
Why is this labeled Thaw and Serve instead of a bake-at-home pie?
This pie arrives fully baked and frozen, so there is no raw dough, no oven step, and no baking required at any point. You thaw it overnight in the refrigerator or leave it out at room temperature for 3 to 4 hours, then slice and serve it cold, the same way you would serve a chilled cream pie or icebox dessert. This is different from a Take and Bake pie, which arrives unbaked and needs to go into your oven before it's edible. Because the cream cheese and whipped cream layers are perishable dairy components, the pie needs to stay frozen until you're actually ready to thaw and serve it.
The crust is crushed pretzels pressed together with real butter — never shortening — for a salty, crisp base against the sweet filling. Instead of Cool Whip, the filling is cream cheese folded with fresh whipped heavy cream. Instead of jello, the topping is a from-scratch raspberry filling made with real raspberries, sugar, and lemon juice. Every layer is something my crew makes by hand in our small bakery in White Bear Lake, Minnesota.
This is a Thaw & Serve frozen dessert pie — it's fully baked and frozen, so there's no oven required. Just thaw it overnight in the refrigerator, or set it out for 3-4 hours at room temperature, and it's ready to slice and serve.
It's a full-size pie, sized to share the way the original potluck bars always were — at a holiday table, a family dinner, or wherever a crowd is gathering. This is an indulgent, from-scratch treat rather than a diet-specific dessert, so it isn't formulated for keto, paleo, or carnivore eating plans.
Keep frozen until you're ready to thaw, and store any leftovers in the refrigerator once thawed. Contains Milk and Wheat.
Ingredients: Raspberries, Sugar, Pretzels (Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Salt, Yeast), Unsalted Butter (Pasteurized Cream, Natural Flavoring), Heavy Cream (Cream, Gellan Gum), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Stabilizers (Carob Bean and/or Xanthan and/or Guar Gums)), Water, Instant Clearjel (Modified Food Starch), Lemon Juice, and Vanilla Extract (Water, Alcohol (35%), Sugar, Vanilla Bean Extractives).
Common Questions
How does this compare to a store-bought raspberry pretzel dessert or a boxed pie?
Most commercial versions of this dessert use a shortening-based crust, a whipped topping like Cool Whip for the cream layer, and a jello mix for the raspberry layer. This pie swaps every one of those shortcuts: the crust is crushed pretzels bound with 100% real butter, the cream layer is cream cheese folded with fresh whipped heavy cream, and the raspberry topping is made from real raspberries, sugar, and lemon juice thickened with Instant Clearjel instead of gelatin. The ingredient list is eight items you can read and recognize, compared to the stabilizer and flavoring lists typical of a boxed mix. The tradeoff is that this pie has to stay frozen and needs proper thawing time, while a jello-based bar dessert can sit at room temperature on a buffet table.
Why does using real butter instead of shortening actually change the texture of the crust?
Butter is roughly 80-82% fat and 16-18% water, while shortening is essentially 100% fat with no water content. When butter is worked into crushed pretzels, that water content creates steam pockets as the pie chills and sets, giving the crust a lighter, more brittle, snap-when-cut texture rather than the dense, greasy mouthfeel shortening produces. Butter also carries dairy solids that brown and add a nutty, savory depth through the Maillard reaction, which is part of what makes the crust taste salty and complex rather than just fatty. This is also why the crust needs to stay cold — butter has a lower melting point than shortening, so it holds its structure best straight out of the freezer or fridge, not sitting out.
Does this pie fit a keto, paleo, or gluten-free diet?
No. The crust is made from wheat-based pretzels and enriched flour, the filling contains added sugar in both the raspberry layer and the cream layer, and none of the ingredients are gluten-free substitutes. This is a dessert built around sugar and refined carbohydrates, so it does not fit keto, paleo, or any low-carb protocol, and it is not appropriate for anyone avoiding gluten or wheat. The product contains Milk and Wheat as its two labeled allergens. If you're looking for a dessert compatible with those diets, this specific pie isn't it.
Can I serve this differently than a whole sliced pie?
Yes. Because the layers mirror the classic 9x13 potluck bar — pretzel crust, cream cheese layer, raspberry topping — you can treat leftover slices the same way you'd treat leftover bars: broken up and layered into a parfait glass with extra whipped cream, or crumbled over vanilla ice cream for a quick sundae. Some people swap in fresh berries on top of a thawed slice if they want extra fruit texture against the cream layer. Since it arrives fully baked and only needs thawing, there's no adjustment needed for oven temperature or bake time regardless of how you plan to serve it — just make sure it's fully thawed before cutting or reworking it into another dessert.
How do I know the crust is really 100% butter and the fillings are actually made from scratch?
The ingredient list is the verification: unsalted butter appears as pasteurized cream and natural flavoring with no shortening, hydrogenated oil, or butter-flavored substitute listed anywhere. The raspberry filling lists real raspberries, sugar, and lemon juice rather than a fruit-flavored gel or preserve blend, and the cream layer lists actual cream cheese and heavy cream rather than a non-dairy whipped topping. There are no third-party certifications on this product — no organic, non-GMO, or gluten-free seals — so the claims rest on reading the label itself rather than a certification logo. My crew and I make every layer by hand in our small bakery in White Bear Lake, Minnesota, and the ingredient list reflects exactly what goes into the mixing bowl.
What's the difference between the crust in this pie and a standard graham cracker or cookie crust?
A graham cracker or cookie crust is typically sweet on its own, built from crushed cookies or graham crumbs bound with melted butter or margarine, and it tends to be softer and more crumbly once frozen and thawed. This crust starts from crushed pretzels, which are savory and salty rather than sweet, and are pressed together with real butter alone. That salt content is the whole point — it's what makes the salty-sweet contrast against the raspberry and cream layers work the way it does in the original potluck bar. The pretzel base also holds a firmer, snappier structure through freezing and thawing compared to a graham crust, since pretzels are already a dense, low-moisture baked product before they're crushed.
Why is this labeled Thaw and Serve instead of a bake-at-home pie?
This pie arrives fully baked and frozen, so there is no raw dough, no oven step, and no baking required at any point. You thaw it overnight in the refrigerator or leave it out at room temperature for 3 to 4 hours, then slice and serve it cold, the same way you would serve a chilled cream pie or icebox dessert. This is different from a Take and Bake pie, which arrives unbaked and needs to go into your oven before it's edible. Because the cream cheese and whipped cream layers are perishable dairy components, the pie needs to stay frozen until you're actually ready to thaw and serve it.
- __Storage_Location:
- FrozenICE
- __Volume:
- 30000
- __discount:
- 5
- __Owner:
- Ben The Baker
- __badge:
- Thaw & Serve