Description

Peaches and Cream Pretzel Pie is a delightful dessert featuring a crunchy salted pretzel crumb crust filled with a luscious vanilla cream made from heavy cream and crème fraîche. Topped with honey-simmered ripe peaches and fresh raspberries, this pie balances sweet, tangy, and salty flavors for a refreshing and elegant treat perfect for summer gatherings or any special occasion.

Ingredients

Crust

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 Filling

1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
8 ounces crème fraîche, or room temperature cream cheese
3-4 tablespoons confectioner’s sugar
2 tablespoons raspberry jam or preserves

Peach Topping

1/3 cup honey
3 ripe, but firm peaches, sliced
1/2 cup fresh raspberries

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Instructions

Make the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the pretzel crumbs, melted butter, honey (or brown sugar), and cinnamon. Mix until everything is well incorporated. Remove 2 tablespoons of this mixture and spread it on a small baking sheet for topping later. Press the remaining crust mixture evenly into an 8-9 inch pie plate. Transfer both the crust and the extra crumb baking sheet to the oven and bake for about 8 minutes until toasted and fragrant. Remove and let cool completely before filling.
Prepare the cream filling: In a large bowl, using an electric mixer, beat the heavy cream and vanilla extract on medium-high speed until soft peaks form, approximately 2 to 3 minutes. Add the crème fraîche (or cream cheese) and confectioner’s sugar, then beat for another 30 seconds until smooth and incorporated. Chill this mixture in the refrigerator until ready to use.
Assemble the pie: Spread the raspberry jam or preserves evenly over the bottom of the cooled pretzel crust. Spoon the prepared cream filling over the jam layer and spread it gently into an even layer. Cover the pie and chill in the refrigerator for at least 6 hours or preferably overnight to let it firm up.
Prepare the peaches: In a medium saucepan, bring the honey to a low boil, then simmer for 1 minute. Remove from heat and add the peach slices, tossing them gently to coat well. Let the peaches sit and cool for about 10 minutes to absorb the honey syrup.
Serve the pie: Before serving, spoon some peach slices on top of the cream layer, reserving the remaining peaches and honey syrup to serve individually on the side. Add fresh raspberries scattered over the top and sprinkle with the reserved toasted pretzel crumbs for added crunch. Slice and serve immediately for best taste.
Optional frozen pie method: Follow the recipe through assembling the pie and chilling it per step 3. While the pie chills, prepare the peaches as described in step 4. After chilling, top the pie with the peaches and honey mixture, then freeze the pie for 3-4 hours or overnight until firm. Remove from the freezer 10 minutes before slicing, then serve as described above. Frozen pie can be stored up to 2 weeks.

Notes

The extra toasted pretzel crumbs make a crunchy topping that complements the creamy filling perfectly.
You may substitute cream cheese for crème fraîche if crème fraîche is unavailable, but the flavor will be slightly different.
Use ripe but firm peaches to avoid overly mushy topping and better texture contrast.
The pie can be made in advance and chilled or frozen to accommodate your schedule.
If preferred, honey can be replaced by brown sugar when making the crust or syrup for a different flavor profile.
Ensure cream is cold before whipping to achieve optimal soft peaks.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American