Ingredients:

Pretzel Crust:

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

Filling/Topping:

• 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

Directions:

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.