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# Briermere Farms Copycat Raspberry Cream Pie with Pretzel Crust
- URL: https://opal-trout.pikapod.net/briermere-farms-copycat-raspberry-cream-pie-with-pretzel-crust/
- Published: 2025-10-03T20:08:54.000Z
- Updated: 2026-10-25T20:56:48.000Z
- Author: Lindsay
- Tags: Recipes, baking, Briermere Copycat, Briermere Farms, chia seeds, Chilled Dessert, collagen, Copycat Recipe, Cream Pie, dessert, Healthy Dessert, High Fiber, high protein, Holiday Dessert, Homemade Jam, mascarpone, No Bake Pie, Pie, Pretzel, Pretzel Crust, Raspberry, Summer Dessert, Sweet and Salty, #Migrated-1792961766483, #wp, #wp-post, #Import 2026-10-25 14:56

## Briermere Farms Copycat Raspberry Cream Pie with Pretzel Crust

![](https://opal-trout.pikapod.net/content/images/2026/10/briermere-farms-raspberry-cream-pie-1.png)

#### Pretzel Crust

- 200 grams pretzels
- ⅓ cup sugar
- 10 tbsp butter (melted)

#### Chia Berry Jam

- 4 C raspberries
- ⅓ C sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 lemon (zest)
- 2 tbsp chia seeds
- Pinch salt

#### Mascarpone Cream

- 1 cup heavy cream
- ¼ cup collagen peptides (unflavored, unsweetened)
- 8 oz mascarpone cheese (room temp)
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- Pinch salt
1. Preheat the oven to 350°F and arrange a rack in the center of the oven.
2. **Make the pretzel crust**. To a food processor, add the pretzels and process until you have fine pretzel crumbs with no larger bits of pretzel left. Add the sugar and process again, then, with the machine on, drizzle in the melted butter and process until the mixture looks like wet sand. Transfer the pretzel mixture onto a 9” pie dish and press evenly into the bottom and sides of the dish, making sure the mixture is fairly compact throughout. Bake for 10 minutes, then remove and cool completely.
3. **Make the jam**. Add all ingredients to a large saucepan except for the corn starch, lemon zest and chia seeds. Stir, then bring to a boil. Boil for 5-7 minutes, or until the jam thickens and the sound of the bubbles gets lower. Reduce the heat and simmer for another 5 minutes. Transfer some of the jam to a separate bowl with the cornstarch and whisk until no lumps remain, then return back to the jam, whisk to combine and bring back to a boil. Remove from the heat, then add the chia seeds and lemon zest and cool completely.
4. **Make the mascarpone cream**. Whip the cream with the collagen peptides (using a stand mixer, hand mixer, or whisk and some muscle) until stiff peaks form. In a separate medium-sized bowl, whip the mascarpone with the powdered sugar, vanilla and salt until smooth, then fold in the whipped cream until combined and no streaks remain.
5. **Assemble and chill**. Add the mascarpone cream to the chilled pie crust and spread evenly. Refrigerate for 1-2 hours to set, then remove the pie from the fridge and carefully dollop on all of your berry jam, spreading evenly to the crust. Refrigerate again for 8 hours or overnight, then slice and serve!
- I used strawberries in the corresponding recipe vid for this (because my father doesn’t like raspberries – what a weirdo, I know… lol.. but also strawberries + pretzels are great together just sayin…), but raspberries are really the way to go for more fiber and to stay truer to the Briermere Farms version!
- You can put the jam in the fridge to chill if you’d like while you’re waiting for the mascarpone layer to set, just make sure it’s spreadable before layering onto the cream.
- For the mascarpone cream, make sure the mascarpone is at room temp and don’t overwork it or it will split (won’t be smooth anymore).
- Nutrition info uses Splitz multigrain pretzels.

### Micronutrient Highlights

39% vitamin A, 23% vitamin K, 18% vitamin C, 10% phosphorus

DessertAmericanberry cream pie, Briermere Farms, chia seeds, collagen, collagen peptides, cornstarch, cream pie, heavy cream, lemon, lemon juice, mascarpone, powdered sugar, pretzel crust, pretzels, raspberries, raspberry, vanilla