Peaches Cream Pretzel Pie Delight

This irresistible peaches and cream pretzel pie is perfect for sunny gatherings and summer celebrations or as a sweet end to any meal. Buttery, salty pretzel crust meets a cloud of vanilla-speckled cream and juicy honeyed peaches with a playful scattering of raspberries. It is the kind of easy, make-ahead treat that disappears quickly at picnics and potlucks

I first baked this for a Fourth of July cookout with family and we could not stop sneaking extra slices from the fridge. It is so easy it became a requested summer staple

Ingredients

• Salted pretzel crumbs: The best crunchy salty base Use sturdy pretzels and pulse in a food processor until fine for best texture
• Salted butter: Melted butter gives richness and helps the crust hold together Use good quality for flavor
• Honey or brown sugar: A touch of sweetness binds and deepens the crust flavor
• Cinnamon: Lends warmth Do not skip for that extra hint of something special
• Heavy cream: Whips up light and airy forming the backbone of the filling Choose heavy cream for stability
• Pure vanilla extract: Delivers classic aroma and flavor Always reach for pure vanilla if possible
• Crème fraîche or cream cheese: Either works for tang and silkiness Crème fraîche brings extra richness but cream cheese is classic
• Confectioners sugar: Sweetens the cream gently and keeps the filling smooth
• Raspberry jam: A bright fruity layer Use real preserves for best taste
• Ripe but firm peaches: The star ingredient Pick peaches that smell fragrant and feel slightly soft but not mushy
• Honey: Used to gently candy the peaches and add floral sweetness Local honey is especially delicious here
• Fresh raspberries: Their tartness pops against the cream Use plump ripe berries

Step-by-Step Instructions

Prepare the Pretzel Crust:

Preheat your oven to 350 degrees F. In a medium mixing bowl combine the pretzel crumbs melted butter honey and cinnamon. Mix until every crumb is evenly coated. Remove a small scoop of this mixture for later and spread it flat onto a small baking sheet. Press the rest of the mixture very firmly and evenly into the base and up the sides of an 8 to 9 inch pie plate. This is key for cutting neat slices later

Bake and Cool the Crust:

Slide both the pie crust and the reserved crumble sheet into your oven. Bake about 8 minutes or until the pretzel crust looks golden and smells toasty. Let both the crust and reserved crumbles cool completely before moving on. Break up the baked crumble into pieces and keep for topping

Whip the Cream Filling:

In a large chilled bowl combine the heavy cream and vanilla extract. Using an electric mixer beat the cream on medium high until soft fluffy peaks form This takes about 2 to 3 minutes. Add the crème fraîche or room temperature cream cheese and confectioners sugar. Beat briefly until everything becomes thick lush and fully homogenous Chill this filling while preparing everything else

Layer and Chill the Pie:

Spread a thin but generous layer of raspberry jam over your cooled crust. Dollop all your whipped cream mixture over the jam gently smoothing the top. Cover the pie tightly and let it rest in the refrigerator for six hours at minimum overnight is ideal so the filling sets firm

Honey the Peaches:

While the pie chills pour the honey into a small saucepan and bring it to a low boil. Simmer just one minute then remove from heat and toss in the sliced peaches. Stir gently so all slices are shiny and coated Let them rest about ten minutes at room temperature so the honey infuses and the mixture cools

Assemble and Serve:

When ready to serve spoon a few of the honey peaches over the cream filling Add fresh raspberries and a generous sprinkle of reserved pretzel crumbs. Slice the pie and offer extra peaches and honey syrup for drizzling Each slice is a sweet salty celebration

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Storage Tips

This pie keeps happily in the refrigerator covered tightly for one to two days before the fruit may start to soften too much. For freshest results store the fruit and crust separately and assemble just before serving. You can freeze the fully assembled pie or just the crust. For the best texture let frozen pie sit about ten minutes at room temperature before slicing.

Ingredient Substitutions

If crème fraîche is hard to find plain full fat Greek yogurt works for some tang and creaminess Just strain first for thickness. Substitute any seasonal fruit such as nectarines or plums alongside peaches for a twist. If salted pretzels are unavailable add a big pinch of sea salt to unsalted ones for proper flavor balance.

Serving Suggestions

Serve wedges topped with extra honey syrup and a scattering of berries for a festive presentation. A dollop of barely sweetened whipped cream is wonderful if you prefer more richness. These flavors pair well with iced peach tea or a glass of sparkling wine for garden parties.

A Peek at the Pie's Story

Peaches and cream is a classic American summer flavor rooted in the South where fruit is abundant and dairy farms thrive Pretzel crust adds a fun Northern twist—a testament to the pie's playful regional blend. Every bite nods to the way home bakers take traditional combinations and make them surprising again.

Recipe FAQs

→ How do I keep the pretzel crust from getting soggy?

Allow the crust to cool completely before adding the cream layer. Adding a thin layer of jam helps create a barrier from moisture.

→ Can I substitute crème fraîche?

Yes, you can use room temperature cream cheese for a similar tangy flavor and creamy texture.

→ Is it possible to use frozen peaches?

Frozen peaches work well. Thaw and drain them before simmering with honey for best texture.

→ How far in advance can I make this dessert?

You can assemble a day ahead and keep the fruit and cream layers separate, adding fruit before serving for freshness.

→ Can I freeze the finished pie?

Yes! Assemble and freeze after topping with peaches, then let it stand at room temperature for ten minutes before slicing.