Peaches & Cream Pretzel Pie

Peaches & Cream Pretzel Pie.

Oh My Goodness Friends!  This Pie!!!

I think it might be my favorite thing I’ve made in a long time!

As many of you know, I love to bake.  It brings me such joy to see the people I share with enjoying the “fruits” of my labor of love.  But, I can usually pass on dessert.  I am more of a salty, savory girl than a sweet one.

But this pie!!!!!!!  I cut a piece to photograph and was only going to take a bite to taste it.  Thirty seconds later, it was somehow all gone as I literally moaned and squealed with delight eating it!

The cream filling is lusciously light and fluffy and so perfect…..  especially on top of the salty, crunchy, buttery pretzel crust with a hint of cinnamon………. and then the glorious topping of sweet juicy honeyed peaches….   It’s just so divine!

I couldn’t wait to share it!  Hubby loved it, and I shared it with a sweet friend and her family for the recent holiday.

I originally saw this recipe at Half Baked Harvest and tweaked it up ever so slightly.

I cannot wait for you all to try this!  Please do while peaches are so perfect right now and let me know what you think.

Thank you Tieghan for such a great recipe!

Peaches & Cream Pretzel Pie


Pretzel Crust:

  • 2 cups finely ground salted pretzel crumbs
  • 1 stick (8 Tbsp.) + 3 Tbsp salted butter, melted
  • 3 Tbsp. honey
  • 1 tsp. cinnamon


  • 1 1/2 cups heavy whipping cream
  • 2 tsp. vanilla
  • 8 oz. cream cheese, softened to room temperature
  • 4 Tbsp. powdered sugar
  • 3 Tbsp. raspberry preserves
  • 1/2 cup honey
  • 4 ripe, but firm peaches, sliced


Preheat oven to 350 degrees F.

Make pretzel crumbs using food processor.  Add crumbs to medium bowl and combine with melted butter, honey, and cinnamon.  Reserve 2-3 Tbsp. of crumb mixture (for topping) and place in small baking dish.  Press remaining into 8-9 inch pie plate.  Put both in oven for 8 minutes and bake until toasted.  Cool completely before filling.

Beat heavy cream and vanilla on medium high with electric mixer until soft peaks form (about 2-3 minutes).  Add the cream cheese and powdered sugar and beat until incorporated (about another minute).  Place in refrigerator to chill until ready to use.

Bring 1/2 cup honey to a low boil in a medium saucepan, and simmer for one minute.  Remove from heat and stir in sliced peaches (I did not remove skin).  Let sit for at least 10 minutes to cool.

Spread red raspberry preserves into bottom and up sides of cooled pretzel crust.  Fill crust with cream.  Refrigerate for at least 3-4 hours or overnight.

When ready to serve, top with honeyed peaches and sprinkle with additional pretzel crumb mixture.  You could also top with fresh red raspberries for an extra treat!

This pie can also be frozen for up to two weeks.


Cheers & Hugs,



27 thoughts on “Peaches & Cream Pretzel Pie

  1. Strangely enough, I was thinking about your last post late last evening and my serenity quote…it seemed to fit my needs of the moment! Then, there you were (elsewhere) this morning flashing your adorable little smile at me. But, I digress! Reading this post reminds me of mentioning Tieghan and her blog “Half Baked Harvest” on another post of yours sometime in the past. I love her Sunday posts “Nine Favorite Things”. But, again I digress. I saw this recipe, but did not try it. I did however, later in August, make her featured simple and easy “Skillet Brown Sugar Peach Pie”. Peaches are a Family favorite and that recipe was a “two thumbs up” with everyone! Now, being as there are peaches on my counter begging to be used, I will use your adaptation to make a Peaches & Cream Pretzel Pie. I’m going to use the gluten-free pretzels that I found just so that it can be shared. I’m sure that the calorie count is low to nonexistent!?! Thank-you! P.S. The pencil case was a hit at school!!

    Liked by 1 person

    • Oh how I love your digressions!!!! 🙂 I follow her on IG and have missed Nine Favorite Things. Need to go look. 🙂 My hubby loves peaches, so I’m sure he would love that pie too. Tieghan’s food is so gorgeous and delish!! Calories are 440 per slice (1/8th of pie) – not toooooooo bad…. 🙂 ❤

      So happy to hear about the pencil case 🙂 ❤


  2. Pingback: Peaches & Cream Pretzel Pie — the creative life in between – Rexton digital

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