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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Raspberry Whoopie Pies

Raspberry Whoopie Pies

Raspberry Red Vines Whoopie Pies

With Red Vines® Candy

Red Vines Whoopie Pies


Makes 1 Dozen


  • 1/2 cup butter (room temperature)
  • ½ cup granulated sugar
  • 1 egg (room temperature)
  • 1 ¼ cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/4 cup lemon juice
  • 2 teaspoon lemon zest
  • 1 teaspoon vanilla extract


  • 1/2 cup butter
  • 8 oz. cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 tablespoon raspberry jam
  • Red Vines Easter Twists

01. Preheat Oven and Mix Ingredients

Preheat oven to 350 degrees Fahrenheit.

In mixing bowl, sift together flour, baking powder, baking soda, and salt.

In the bowl of a mixer, cream together butter & sugar for 2-3 min. until fluffy. Add in egg and mix until incorporated. Add in lemon juice, zest, and vanilla. Next, add in half of the flour mixture and mix until incorporated. Then add in buttermilk. Finally, add remaining flour mixture and mix.

whoopie pie ingredients

02. Bake 10–12 Minutes

Pour batter into a piping bag & cut a small-medium sized hole in the bag. On parchment lined baking sheet or mat, pipe the batter into 12 two-inch mounds. Space each mound at least 2-in apart.

Bake for 10-12 minutes until slightly golden brown around the edges. Set on a cooling rack to cool.

baked whoopie pies

03. Mix Raspberry Filling

In a bowl, mix together butter and cream cheese until creamy, about 2 minutes. Add vanilla, salt and raspberry jam. Mix until incorporated.

Add powdered sugar 1 cup at a time.

Whoopie Pie Filling

04. Scoop Filling Into Piping Bag

When the filling is finished, scoop into a piping bag.

Turn the whoopie pie tops over and pipe the filling.

raspberry whoopie pies

05. Add Red Vines Easter Twists

Cut Red Vines Twists into small pieces and place in the center.

raspberry whoopie pies

06. Add Top Whoopie Pie

Place another whoopie pie on top, add more chopped Red Vines as desired and enjoy!

raspberry whoopie pies

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Mini Caramel Apple Pies

Mini Caramel Apple Pies

Mini Caramel Apple Pies

With Sour Punch® Candy

mini caramel apple pies


Makes 24


  • 24 wonton wrappers
  • Coconut oil cooking spray
  • 4 teaspoons sugar, divided
  • 2 granny smith apples, peeled and chopped
  • 1 package Sour Punch Apple Sour Straws, chopped into small pieces
  • ½ cup water
  • ½ cup pecans, crushed
  • ½ teaspoon cinnamon
  • 1 tablespoon butter, melted
  • ¼ cup caramel

01. Bake Wonton Wrappers

Preheat your oven to 350°F and spray a mini muffin tin with cooking spray.

Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.

Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.

wonton wrappers for pies

02. Melt Apples, Sour Punch Straws and Sugar Over Low Heat

Combine the granny smith apple, Sour Punch Apple Sour Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.

Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.

Turn off the heat and scoop the Sour Punch and apples into a bowl.

melted apples

03. Combine Ingredients and Bake Pies

In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.

Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.

Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.

mini caramel apple pies

04. Drizzle with Caramel and Serve

Remove the mini pies from the oven and allow them to cool in the pan.

Drizzle with caramel and transfer them to a platter to serve.

mini caramel apple pies

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