No Bake Sour Punch Pie

No Bake Sour Punch Pie

No Bake Sour Punch Pie

With Sour Punch® Candy

sour punch no bake pie



  • 4 ounces pretzels

  • ¼ cup (44 grams) brown sugar

  • ½ teaspoon table salt

  • 6 ½ tablespoons (90 grams) unsalted butter, melted


  • 1 cup sweetened condensed milk

  • 16 oz full fat cream cheese at room temperature

  • ½ teaspoon table salt

  • ¼ cup Sour Punch Halloween Bats Candy

  • ¼ cup Sour Punch Halloween Pumpkins Candy

  • 2/3 cup water

  • Food coloring (optional)

01. Chop Pretzels in Food Processor

Preheat your oven to 350F.

In a food processor, combine the pretzels, brown sugar and salt. Pulse until the pretzels are crumbs.

pretzels in food processor

02. Add Melted Butter

Add the melted butter to the food processor and pulse to combine.

pouring melted butter into food processor

03. Pour Pretzel Crumbs in Pie Pan

Pour the pretzel crumbs into a 9” pie pan.

flat sheet of cookie dough

04. Smooth Crumbs and Bake Crust

Pat crumbs into a smooth layer, ensuring to push them up the sides of the pan. Use the bottom of a drinking glass to help smooth out the crust if needed.

Bake crust for 8-10 minutes. The crust won’t feel set while it’s hot, but will harden as it cools. Let cool completely.

pretzel pie crumbs

05. Melt Sour Punch Halloween Bats & Pumpkins Candy

In a small saucepan, combine half of the water with the Sour Punch Bats. Cook over low heat, stirring occasionally, until the Bats have melted and the mixture is smooth. If you’re having trouble getting the candy to dissolve, use a spatula to press the candy against the bottom of the pot. If you still see clumps, strain the mixture through a fine mesh sieve before using. Set aside. Repeat with the Sour Punch Pumpkins.

06. Make Cream Cheese Pie Filling

Place the cream cheese and salt in a large mixing bowl or the bowl of a stand mixer. Beat the cream cheese with the paddle attachment until smooth and creamy (2-3 minutes). Scrape sides of bowl as needed. Turn mixer on low speed & slowly stream the sweetened condensed milk into bowl while mixing.

cream cheese pie

07. Divide and Mix Pie Filling

Divide the cream cheese mixture in half, placing each half into a bowl. Add 1/8 cup (20 grams) melted Sour Punch Bats to one bowl and stir to combine. If desired, add purple food coloring. Repeat with the melted Sour Punch Pumpkins, adding orange food coloring if desired.

no bake pie filling with food coloring

08. Place Pie Filling Into Pie Crust

Using spoons, randomly place dollops of the purple and orange mixtures into the pie crust, repeating until all of the pie filling has been used.

multi-colored pie filling

09. Swirl, Decorate and Refrigerate

Use a sharp knife or a skewer to swirl the purple and orange fillings together.

Decorate with Sour Punch Bats and Pumpkins.

Place into the refrigerator and chill at least 4 hours, or overnight.

sour punch no bake pie

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No Bake Sour Punch Pretzel Sandwiches

No Bake Sour Punch Pretzel Sandwiches

No Bake Sour Punch Pretzel Sandwich

With Sour Punch® Candy

no bake sour punch pretzel sandwich


Makes about 30



  • 1 stick (113 grams) unsalted butter at room temperature

  • ¾ cup (170 grams) granulated sugar

  • ¼ teaspoon table salt

  • 1 teaspoon vanilla extract

  • ¾ cup (100 grams) all purpose flour

  • 2 teaspoons (10 grams) milk or cream

  • Sprinkles (optional)


  • Chilled sugar cookie dough

  • 60 pretzels (square Pretzel Snaps are best)

  • 5 ounces chocolate (chocolate chips, chopped chocolate, or candy melts all work)

  • Sprinkles (optional)

  • Sour Punch Halloween Bats & Pumpkins Candy

01. Mix Cookie Dough Ingredients

In a large mixing bowl or the bowl of a stand mixer, combine the butter, sugar, and salt. Blend for 1-2 minutes, until fully combined and starting to become light and fluffy.

Scrape down the sides and add the vanilla.

Add the flour and sprinkles, if using. Mix on low speed until the flour is fully incorporated.

cookie dough ingredients

02. Add Milk/Cream

Add the milk/cream and mix until combined.

adding milk or cream to cookie dough

03. Spread Cookie Dough Into Flat Sheet

Turn the dough out onto a sheet of parchment or wax paper. Using a spatula, spread the dough into a 7×5.5” rectangle & fold the edges of the parchment paper over the rectangle.

Place the dough sheet on a pan to ensure it chills flat. Place pan into refrigerator & chill for at least 2 hours. If in a rush, chill dough in freezer for at least 30 minutes.

flat sheet of cookie dough

04. Slice Cookie Dough Into Small Squares

Remove the chilled dough from the refrigerator.

Place the parchment and cookie dough on a cutting board.

Slice the cookie dough sheet into small squares approximately the same size as your pretzels.

sliced cookie dough squares

05. Sandwich Cookie Dough Between Pretzels

Line a cookie sheet with parchment or wax paper. Set aside.

Sandwich one piece of cookie dough between two pretzels.

cookie dough pretzel sandwich

06. Dip Cookie Dough Pretzel Sandwiches in Chocolate

Melt the chocolate by microwaving it in a microwave-safe container for 30 seconds at a time, stirring between each cycle. Dip the sandwich into chocolate, submerging half of the sandwich into the chocolate. Place the dipped sandwich onto the parchment-lined tray.

cookie dough pretzel sandwich with chocolate

07. Decorate with Sour Punch Bats and Pumpkins

Decorate with Sour Punch Halloween Bats & Pumpkins and sprinkles. Repeat with the remaining pretzels.

sour patch salty snack

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