Description

This Peaches and Cream Pretzel Pie is the perfect balance of salty, sweet, creamy, and fruity. A buttery pretzel crust holds a cloud-like vanilla cream filling topped with luscious honeyed peaches and fresh raspberries. Whether served chilled or frozen, it’s a refreshing and elegant summer dessert.

Ingredients

For the Pretzel Crust:

1 1/2 cups finely ground salted pretzel crumbs
8 tablespoons (1 stick) salted butter, melted
2 tablespoons honey or brown sugar
1/2 teaspoon cinnamon

For the Cream Filling:

1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
8 ounces crème fraîche or room temperature cream cheese
3 to 4 tablespoons confectioners’ sugar

For the Base Layer:

2 tablespoons raspberry jam or preserves

For the Honeyed Peaches Topping:

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

Optional Garnish:

Reserved pretzel crumbs (about 2 tablespoons, baked separately)

Cook Mode Prevent your screen from going dark

Instructions

Make the crust:
Preheat oven to 350°F (175°C). In a bowl, mix pretzel crumbs, melted butter, honey or sugar, and cinnamon. Set aside 2 tablespoons of this mixture and spread onto a small baking sheet. Press the remaining crust into an 8–9 inch pie dish. Bake both for about 8 minutes until golden. Let cool completely.
Prepare the cream filling:
Using a hand mixer or stand mixer, beat the heavy cream and vanilla on medium speed until soft peaks form (about 2–3 minutes). Add crème fraîche or cream cheese and confectioners’ sugar. Beat for another 30 seconds until smooth and creamy. Chill until ready to use.
Assemble the pie base:
Spread raspberry jam on the cooled pretzel crust. Spoon the whipped cream filling evenly over the jam layer. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow it to set.
Make the honeyed peaches:
In a small saucepan, bring honey to a low boil. Simmer for 1 minute, then remove from heat. Stir in the sliced peaches and allow to sit and cool for 10 minutes.
Top and serve:
Before serving, top the chilled pie with honeyed peach slices, fresh raspberries, and a sprinkle of the reserved pretzel crumbs. Serve slices with extra peaches and sauce on the side if desired.

Notes

Frozen Option: Assemble through step 4, chill, top with peaches, then freeze until firm (3–4 hours or overnight). Let sit at room temp for 10 minutes before slicing.
Make Ahead: Can be made up to 2 days in advance and stored in the fridge.
Flavor Tip: Add a splash of almond extract to the cream filling for a nutty twist.

Prep Time: 25 minutes
Cook Time: 8 minutes Chill Time: 6 hours (or overnight)
Category: Dessert
Method: No-Bake with Baked Crust
Cuisine: American