Description
Indulgent peaches and cream pretzel pie combines sweet summer fruit with a salty, crunchy crust for a delightful dessert sensation. Creamy layers and fresh peach slices promise a memorable treat that satisfies both texture and flavor cravings.
Ingredients
Scale
Main Ingredients:
- 3 ripe peaches, sliced
- 1/2 cup fresh raspberries
- 8 ounces crème fraîche (or cream cheese)
Crust Ingredients:
- 1 1/2 cups finely ground salted pretzel crumbs
- 1 stick (8 tablespoons) salted butter, melted
- 2 tablespoons honey or brown sugar
- 1/2 teaspoon cinnamon
Cream and Topping Ingredients:
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 3–4 tablespoons confectioners’ sugar
- 2 tablespoons raspberry jam or preserves
- 1/3 cup honey
Instructions
- Prepare the crust by heating the oven to 350°F. Combine pretzel crumbs, butter, honey, and cinnamon in a medium bowl until well mixed.
- Separate 2 tablespoons of the dough and spread on a small baking sheet. Press remaining dough into an 8-9 inch pie plate. Bake both for 8 minutes until toasted. Cool completely. Crumble the extra dough for garnish.
- Whip cream and vanilla on medium-high speed until soft peaks form, about 2-3 minutes. Fold in crème fraîche and sugar until incorporated. Refrigerate until needed.
- Spread raspberry jam across the cooled crust. Gently layer the whipped cream mixture evenly over the jam. Chill for 6 hours or overnight until firm.
- Simmer honey in a saucepan for 1 minute. Remove from heat and toss peach slices in the warm honey. Allow to cool for 10 minutes.
- When ready to serve, arrange peach slices over the cream. Garnish with fresh raspberries and reserved pretzel crumbs. Drizzle with remaining honey sauce.
- For a frozen version, complete steps 1-4, then top with peaches and freeze for 3-4 hours. Remove 10 minutes before serving. Pie can be frozen up to 2 weeks.
- Prepare components in advance by storing pie and peaches separately in the refrigerator for up to one day before serving.
Notes
- Swap pretzels with gluten-free alternatives like crushed gluten-free cookies or nuts for a celiac-friendly version.
- Reduce sugar content by using Greek yogurt instead of crème fraîche and choosing low-sugar honey varieties.
- Create a vegan adaptation by substituting dairy cream with coconut whipped cream and using plant-based butter in the crust.
- Enhance flavor complexity by adding a pinch of cardamom or nutmeg to the pretzel crust for a subtle aromatic twist.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270 kcal
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg