Peaches and Cream Pretzel Pie (Print)
Golden pretzel crust, velvety cream, honeyed peaches, and raspberries create a perfect summer dessert.
# What You'll Need:
→ Pretzel Crust
01 -
1 1/2 cups finely ground salted pretzel crumbs
02 -
8 tablespoons salted butter, melted
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2 tablespoons honey or brown sugar
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1/2 teaspoon cinnamon
→ Peaches and Cream Filling
05 -
1 1/2 cups heavy cream
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2 teaspoons pure vanilla extract
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8 ounces crème fraîche or room temperature cream cheese
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3-4 tablespoons confectioner's sugar
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2 tablespoons raspberry jam or preserves
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1/3 cup honey
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3 ripe but firm peaches, sliced
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1/2 cup fresh raspberries
# How to Make It:
01 -
Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, combine the pretzel crumbs, butter, honey, and cinnamon, and mix until combined. Remove 2 tablespoons of the dough and spread on a small baking sheet. Press the remaining dough into an 8-9 inch pie plate. Transfer both to the oven and bake until toasted, about 8 minutes. Let cool completely before filling. Break the extra dough into crumbs and set aside for serving.
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In a large bowl, using an electric mixer, beat the cream and vanilla on medium-high speed until soft peaks form, approximately 2 to 3 minutes. Add the crème fraîche and sugar and beat until incorporated, about 30 seconds. Chill until ready to use.
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Spread the raspberry jam over the bottom of the cooled crust and then spoon the cream over the top, spreading it in an even layer. Cover and chill for 6 hours, preferably overnight, until firm. If freezing, follow freezing instructions instead.
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Bring the honey to a low boil in a medium saucepan and simmer for 1 minute. Remove from heat and stir in the peaches, tossing to combine. Let sit for 10 minutes until cooled.
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Spoon a few peach slices over the cream layer, reserving the remaining peaches and honey for serving individually. Add a handful of raspberries and sprinkle with the reserved pretzel crumbs. Slice and serve immediately, topped with additional peaches and honey sauce.
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Complete the recipe through the cream layer and chill while preparing the peaches. Top the pie with peaches and freeze until firm, approximately 3 to 4 hours or overnight. To serve, remove the pie 10 minutes before slicing. Slice and serve as directed. The pie can be frozen for up to 2 weeks.
# Additional Notes:
01 -
For make-ahead preparation, keep the pie and honeyed peaches separate until serving (unless freezing). Store in the fridge for up to one day.