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peaches and cream pretzel crust

heavenly summer peaches and cream pretzel pie.

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Peaches and Cream Pretzel Pie
Peaches and Cream Pretzel Pie

This Peaches and Cream Pretzel Pie screams summer with those delicious Texas Peaches! Texas peaches are in season from May until the first week of August. These were freestone which I much prefer over the clingstone peaches. So much easier and I just think you get more peach. You probably want to make this the day before you plan on serving it because it does require several hours to firm up.

I got this recipe from Teigen’s blog, Half Baked Harvest and made a couple of changes. Her recipe called for crème fraiche or cream cheese, and I use sour cream instead that was perfect. Certainly wanted to give her the credit for this pie, as I’m not sure I would have thought of a pretzel crust. It is delicious though.

Peaches and Cream Pretzel Pie

Just look how delicious this pie looks. It basically is peaches and cream in a pretzel pie crust. I used a deep dish pie pan like thishttps://amzn.to/309rjOz

heavenly summer peaches and cream pretzel pie.

Peaches and Cream Pretzel Pie

You refrigerate this pie for a while before slicing and I actually placed it in the freezer to get a cleaner cut.

Here is another fruit dessert I have on the blog https://the2spoons.com/my-favorite-dessert-delicious-fresh-berry-crisp/. I love a crisp and this is delicious.

Fresh Berry Crisp
Fresh Berry Crisp

Here’s the recipe for this delicious Peaches and Cream Pretzel Pie.

Peaches and Cream Pretzel Crust

Print Recipe
Servings: 8 Servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Pretzel Crust
  • 1 1/2 cups finely ground salted pretzels
  • 1 stick butter, melted
  • 2 tbsp honey or brown sugar
  • 1/2 tsp cinnamon
For the Peaches and Cream Filling
  • 2 cups heavy cream
  • 2 tsp vanilla
  • 8 ounces sour cream
  • 4-6 tbsp powdered sugar
  • 2 tbsp raspberry or peach jam or preserves
  • 1/3 cup honey
  • 3 ripe, but firm peaches, sliced
  • 1/2 cup fresh raspberries

Method
 

  1. To make the Crust: Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine the pretzel crumbs, butter, the 2 tbsp honey and cinnamon, and mix until combined.
  3. Remove 2 tablespoons of the pretzel mixture and spread on a small baking sheet. Press the remaining dough into and 8-9 inch pie plate. Transfer both to the oven and bake until toasted, about 8 minutes. Let cool completely before filling. Break the extra toasted pretzel crumbs and set aside.
  4. To make the cream. In a large bowl, using an electric mixer, beat the cream, sugar and vanilla on high speed until stiff peaks form. Fold in the sour cream. Chill until ready to assemble.
  5. To Assemble, spread the raspberry or peach jam over the bottom of the cooled crust. Add the cream mixture. Refrigerate for at least 6 hours or overnight.
  6. To make the beaches, bring the honey to a low boil in a medium saucepan, and simmer one minute and remove for the heat and stir in the peaches, tossing to combine. Let sit about 10 minutes.
  7. To serve spoon a few peach slices over the cream, reserving the remaining peaches and honey for serving individually. Add a handful of raspberries and sprinkle on the reserved pretzel crumbs. Slice and serve immediately, topped with additional peaches and honey sauce.
  8. To make a frozen pie, which I did because it makes a cleaner slice. Complete the recipe through the 4th step and chill the pie while you make the peaches, then top the pie with the peaches and freeze until firm, 3-4 hours or overnight. To serve remove the pie 10 minutes before slicing. Slice and serve as directed above.