Description
Indulge in the perfect blend of sweet and salty with this delightful Peaches and Cream Pretzel Pie. A crunchy pretzel crust holds a luscious layer of vanilla cream topped with fresh peaches and raspberries, all drizzled with a honey sauce. This dessert is a treat for the senses!
Ingredients
Scale
For the Pretzel 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
For the Cream Layer:
- 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
For the Peach Topping:
- 1/3 cup honey
- 3 ripe but firm peaches, sliced
- 1/2 cup fresh raspberries
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Mix pretzel crumbs, melted butter, honey, and cinnamon. Bake part of the mixture and press the rest into a pie plate.
- Make the Cream Layer: Whip cream and vanilla until soft peaks form. Add crème fraîche, sugar, and chill.
- Assemble the Pie: Spread raspberry jam on the crust, top with cream, and chill.
- Prepare the Peaches: Simmer honey, add peaches, and cool.
- Serve: Top the pie with peaches, raspberries, and reserved pretzel crumbs. Slice and enjoy!
Notes
- You can freeze the pie for up to 2 weeks for a make-ahead dessert.
- Adjust sweetness by varying the amount of confectioner’s sugar in the cream layer.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 23g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
