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.
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.
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.
Here’s the recipe for this delicious Peaches and Cream Pretzel Pie.
Peaches and Cream Pretzel Crust
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
Instructions
- To make the Crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the pretzel crumbs, butter, the 2 tbsp honey and cinnamon, and mix until combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
