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
- 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,