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,
Dill Pickle Soup.
Have you heard of it?!
This was something new and intriguing to me when mentioned by a friend on Facebook who said she was making it because she was coming down with a cold.
I couldn’t get it out of my mind, and I finally made it this past week.
O M G!
What have I been missing?!?!
As far as I can tell, this recipe was originally posted on The Noble Pig several years ago, and I totally missed it.
It is a wonderful combination of tart, sour, salty pickles and creamy potato soup. It reminds me of a delicious potato dish we’ve eaten at a local favorite restaurant that combines potatoes and cheese and pickles.
What a great comfort food recipe!
What a wonderful flavorful, warm meal in a bowl.
I can’t wait to hear if you’ve heard of it or if you are going to try it.
I tweaked it up a bit by adding a few more potatoes (especially some small gold, red, and purple ones to add color and texture).
Here is how I made it.
Dill Pickle Soup
- 6 cups chicken broth (I use 6 cups water and 6 tsp. chicken base)
- 2 lbs potatoes (large potatoes peeled and quartered or small yellow, red, and purple potatoes halved – I used a combination of all)
- 2 cups chopped carrots
- 1 cup chopped dill pickes
- 1/2 cup (1 stick) butter
- 1/2 cup flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice
- 2 tsp. Old Bay Seasoning
- 1 Tbsp. coarsely ground black pepper
- 1/2 tsp. cayenne pepper
In a large pot, combine chicken broth, potatoes, carrots, and butter. Bring to a boil, and cook until the potatoes are tender. Add chopped pickles, and continue to boil.
In a medium bowl, whisk together flour, sour cream, and water, making a paste. Vigorously whisk paste into soup, small portions at a time, breaking up lumps. Add pickle juice, Old Bay Seasoning, pepper and cayenne. Cook 5 more minutes to incorporate.
Soup is now ready to serve.
Cheers & Hugs,
Creamy Cauliflower Soup.
Does anything warm you up more wonderfully on cold winter days than a steamy, creamy bowl of soup?
I made this yummy creamy, cheesy cauliflower soup one day this past week, and we absolutely loved it.
When hubby, who typically prefers to eat lunch out during the work week, asked for a serving to take for lunch the next day, I knew I had a real winner on hand!
It is chock full of delicious vegetables simmered in broth and then creamed by adding an easy cheesy roux and blending a bit. You could completely cream it if you like, but I like to cream about half and leave plenty of hearty chunks of the cauliflower, celery, carrots and sweet red peppers.
Fresh thyme really adds a fabulous fragrance and taste, and hot sauce is a great way to kick it up just a bit!
Imagine serving this with some crusty french or chewy ciabatta bread to dunk in it or alongside a sandwich or salad.
Hope you’ll give it a try, and hope you enjoy it as much as we did!
Creamy Cauliflower Soup
- I head cauliflower, broken into florets (5-6 cups)
- 1 cup finely chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped sweet onion
- 1/2 cup chopped sweet red pepper
- 1 tsp freshly chopped thyme
- 3 cups chicken broth (I made from water and 3 tsp. chicken base)
- 3 Tbsp butter
- 3 Tbsp flour
- Dash of salt and pepper to taste
- 2 cups half and half or milk
- 1 cup freshly grated sharp cheddar cheese (do not use pre-grated)
- 2 tsp Cholula Hot Sauce (or you can use Sriracha or your favorite or none)
- Combine all vegetables, thyme, and chicken broth in a large pot. Cover and bring to a boil. Reduce heat, and simmer for 15 minutes.
- In a medium saucepan, melt butter, then add flour, salt and pepper to create a roux. Whisk half and half in slowly. Bring to a boil over medium-high heat. Cook and continue whisking for 2 minutes until thickened and smooth. Turn heat off and stir in shredded cheese until melted. Add hot sauce (if desired).
- Pour creamy cheese mixture into vegetables and broth. Stir until completely combined.
- Puree to desired consistency using Immersion Blender leaving chunks of vegetables, but creating a creamy texture.
- Ladle into bowls to serve.
Cheers & Hugs,