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,
Pretzel Shamrocks for St. Patrick’s Day.
How FUN are these??!!
When I saw this idea on Pinterest, I knew I had to create some of these.
A few simple ingredients and two minutes in the oven make for a winner of a special holiday treat.
I had a bag of Rolos left over from Christmas, and I knew I could pull some green M&M’s out of the jar I keep full most all the time. I had some pretzel sticks, but didn’t have mini pretzels, so that is all I had to buy. The ones I picked up at Fresh Thyme were Gluten Free and made from rice flour, so a bit lighter color, but completely delish!
Here is the super simple “recipe.” Do you have some friends or loved ones you’d like to share them with?
St. Patrick's Day Pretzel Shamrocks
- Mini Pretzels
- Pretzel Sticks
- Rolo Chocolate Candies
- Green M&M Candies
Preheat oven to 250 degrees F. Lay pretzels out in the shape of shamrocks on parchment paper lined baking sheet or stone. Place a Rolo where all three pretzels meet. Bake for 2 minutes for Rolo to soften. Remove from oven, and press M&M in center of Rolo. Cool completely and/or place in freezer to chill.
Cheers & Hugs,
It will soon be St. Patrick’s Day, and I couldn’t let it pass without making a fun treat. These Chocolate Pretzel Shamrock Pops are about as easy and cute as it comes. I simply placed three mini pretzels and a cookie pop stick on a piece of parchment paper, spooned about a teaspoon of melted chocolate in the center, and placed a green Mint Dark Chocolate M&M in the center. Let it cool/dry for about 5-10 minutes, and voila – a fun St. Patrick’s day treat.
I originally saw a photo of what I thought was the same thing here created by Amy @ MomAdvice. (Amy has an awesome blog, Pinterest boards, and Instagram BTW!) But then I realized, after actually going back to find the post to give credit, that Amy actually used Rolo candies in the center of hers! How yummy does that sound?! SCORE! And it would have been even EASIER!
I should have read it first, but these became my version, and they are yummy and festive!
When I ran out of sticks, and knowing my daughter-in-law was coming over and how much she loves white chocolate, I made a small batch of pretzels without a stick, but with a dot of white chocolate and an M&M.
Here’s my recipe (if you can even call this a recipe!) for this simple, festive treat:
Chocolate Pretzel Shamrock Pops
1 Bag Mini Pretzel Twists
1 Bag Mint Dark Chocolate M&M’s (you could also just use green plan M&Ms or any other favorite flavor)
6-8 oz. Melting Chocolate (whatever is your favorite)
20 Cookie Pop Sticks
Lay down 3 pretzels in the shape of a shamrock and cookie pop stick on parchment paper.
Repeat with as many as you have.
Melt chocolate in small bowl in microwave for 1 minute at 50% power, stir. Continue at 30 second intervals until completely melted.
Using a teaspoon, place a spoonful of chocolate in the center of the pretzel “shamrock.”
Push together gently if it pushes apart when you spoon the chocolate on top.
Place an M&M in the center.
Let cool/dry for 5-10 minutes.
ENJOY! (And P.S. – you will have plenty of leftover M&M’s and pretzels to munch on too!)
jodi mckinney @lifeinbetween.me
Wishing you the luck of the Irish this week!
Cheers & Hugs,