Description
Peach Pretzel Pie is a creamy sweet-salty dessert with a buttery pretzel crust, vanilla cream filling, raspberry jam, honeyed peaches, and fresh raspberries.
Ingredients
Scale
- 1 1/2 cups finely ground salted pretzel crumbs
- 8 tablespoons salted butter, melted
- 2 tablespoons honey or brown sugar
- 1/2 teaspoon cinnamon
- 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
- 2 tablespoons raspberry jam or preserves
- 1/3 cup honey
- 3 ripe but firm peaches, sliced
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together pretzel crumbs, melted butter, honey or brown sugar, and cinnamon until evenly moistened.
- Remove 2 tablespoons of the pretzel mixture and spread it on a small baking sheet for topping.
- Press the remaining pretzel mixture firmly into an 8- or 9-inch pie plate.
- Bake the crust and reserved crumbs for about 8 minutes, until lightly toasted, then cool completely.
- In a large bowl, beat heavy cream and vanilla with an electric mixer on medium-high speed for 2 to 3 minutes, until soft peaks form.
- Add crème fraîche or cream cheese and confectioners’ sugar, then beat for about 30 seconds until smooth.
- Spread raspberry jam over the bottom of the cooled crust.
- Spoon the cream filling over the jam and smooth the top.
- Cover and chill the pie for at least 4 hours, or overnight for the firmest slices.
- Bring the honey to a low boil in a medium saucepan and simmer for 1 minute.
- Remove the honey from the heat, stir in sliced peaches, and let them cool for 10 minutes.
- Spoon some peaches over the chilled pie, then add raspberries and reserved pretzel crumbs.
- Slice and serve cold with extra honeyed peaches on the side.
Notes
- For a make-ahead pie, keep the honeyed peaches separate until serving.
- For a frozen pie, chill the cream-filled pie while preparing peaches, then top with peaches and freeze for 3 to 4 hours or overnight.
- Remove frozen pie 10 minutes before slicing.
- The pie can be frozen for up to 2 weeks.
- Use firm ripe peaches for the best topping texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 519
- Sugar: 31
- Sodium: 430
- Fat: 36
- Saturated Fat: 22
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 5
- Cholesterol: 105