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Sweet, buttery, salty, and oh so creamy, this is the best Peaches and Cream Pretzel Pie. The crust is a mix of salty pretzels, sweet honey, and a bit of butter. The cream filling is made with four base ingredients…heavy cream, crème fraîche, vanilla, and a touch of sugar. The filling is spooned into the salty crust and topped with in-season honeyed peaches. Trust me, this peaches and cream pie is roll your eyes back delicious. Every bite is sweet, salty, creamy, and bursting with juicy peaches. The perfect summertime treat!

overhead photo of Peaches and Cream Pretzel Pie

Happy Friday, happy August!

And for real, thank goodness it’s Friday, what a week! At this current moment in time, I want nothing more than to tell you about this pie and then go chill for the rest of the weekend. Will that actually happen? No probably not. If you couldn’t already tell from my tone, it’s been a bit of a week. Some of it great, some of it, well, a bit frustrating. You know those days when one thing goes wrong, and then it’s like a domino effect, and everything goes wrong?

Yeah, that kind of sums up parts of my week. I mean, don’t get me wrong, nothing horrible happened, it just had some frustrating moments. Such is life though, right? It’s not always sunshine and daisies, but it’s ok. Days like today just make you appreciate the good ones all that much more. So on the bright side, one not so great day means I can look forward to an amazing day in the very near feature.

Positivity people…let’s embrace it.

overhead photo of Peaches and Cream Pretzel Pie before adding the peaches

Also? Let’s embrace this peaches and cream pretzel pie. Meaning, let’s talk about it and then make it this weekend!

Sound good? GREAT. I’m going to tell you all the details and then impatiently stalk Instagram for your photos of pie all weekend. My favorite thing in the world is viewing what everyone has made on Instagram. It’s so fun and you guys always do such a good job!!

overhead photo of Peaches in honey

Moving along.

The crust. It’s made with pretzels, honey, and butter. Sooo, it’s salty, sweet, and buttery. It gets toasted in the oven until golden and lightly browned, giving it a bit of a nutty browned butter flavor. Meaning it is perfectly delicious.

The filling? It’s also perfect. Made with cream and my current favorite ingredient, crème fraîche. Using crème fraîche in addition to heavy cream creates a light, airy, and extra creamy whipped cream. Lightly sweetened and flavored with vanilla, it’s the perfect rich cream to spoon into the salty crust.

overhead photo of Peaches and Cream Pretzel Pie with 2 slices of pie removed from pie plate

side angled photo of Peaches and Cream Pretzel Pie with slices removed from pie

For the peaches, I kept them simple. Honey + peaches = the best summer combo.

Now, layer everything together and you’ll have the perfect peaches and cream pretzel pie. It. Is. DELICIOUS.

And oh so pretty too.

overhead photo of Peaches and Cream Pretzel Pie slice in pan

Ok, now some notes because you need to know a few things.

Thing one: you need to allow time for the pie to chill. The cream needs time to set up and become firm enough for slicing, so make sure to plan ahead when making this.

Thing two: slicing this pie is messy. Yeah, messy. There’s really no other way to say it. With the peaches on top and the cream on the bottom, it’s just a messy pie to cut into. Do not let this scare you away. Sometimes you just need to embrace messy. In the case of this pie, messy is a good thing.

Thing three: well, thing two brings me to thing three. If you want a cleaner cut, freeze your pie, which is what I did for these photos. Freezing the pie makes creating clean slices super easy. By the time you’ve sliced the pie, it’s pretty thawed out and perfect for eating. That said, the frozen pie will not be quite as creamy as the non-frozen pie. Which is why I’m providing you with BOTH variations. Use the one you’ll love best.

side angled photo of Peaches and Cream Pretzel Pie slice on plate

And with that. I think we should all spend a little time on Friday making peaches and cream pie. I’d start with this laid back pasta dinner and finish up with pie. I’d also like to binge-watch the new Veronica Mars (anyone else with me on that?).

Certainly my ideal night.

See you all Sunday for another favorites post!

side angled photo of Peaches and Cream Pretzel Pie slice in pie pan

Lastly, if you make this Peaches and Cream Pretzel Pie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Peaches and Cream Pretzel Pie.

Author: Tieghan Gerard
Prep Time 25 minutes
Cook Time 10 minutes
chill time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 1 (9 inch) pie
Calories Per Serving: 519 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Pretzel Crust

Peaches and Cream Filling

US Customary - Metric

Instructions

  • 1. To make the crust. Preheat the oven to 350 degrees F.
    2. In a medium bowl, combine the pretzel crumbs, butter, honey, and cinnamon, and mix until combined. Remove 2 tablespoons of the dough and spread on a small baking sheet. Press the remaining dough into an 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 dough into crumbs and set aside for serving.
    3. Meanwhile, make the cream. In a large bowl, using an electric mixer, beat the cream and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add the crème fraîche and sugar and beat until incorporated, 30 seconds. Chill until ready to use.
    4. To assemble, spread the raspberry jam over the bottom of the cooled crust and then spoon the cream over top, spreading in an even layer. Cover and chill for 6 hours, preferably overnight, until firm. Alternately, see freezing directions below.
    5. To make the peaches. Bring the honey to a low boil in a medium saucepan, simmer 1 minute and remove from the heat and stir in the peaches, tossing to combine. Let sit 10 minutes, until cooled.
    6. To serve, spoon a few peach slices over the cream, reserving the remaining peaches + honey for serving individually. Add a handful of raspberries and sprinkle on the reserve pretzel crumbs. Slice and serve immediately, topped with additional peaches and honey sauce.
    To make a frozen pie. Complete the recipe through step 4. Chill the pie while you make the peaches, then top the pie with 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. The pie can be frozen for up to 2 weeks.

Notes

To make ahead: if you'd like to make the pie ahead time, just keep the peaches off the pie until serving (unless you are making the frozen pie). You can keep the pie and honeyed peaches separately in the fridge for about a day before you are ready to serve. 
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Comments

  1. I made this the other day with some fresh local peaches and OH DANG was it ever delicious! I’m keeping this recipe handy for the future.

    Reply

  2. 5 stars
    Made this the other day and received rave reviews from the fam! This is such a great combo of salty, crunchy, creamy, sweet and oozes with summer flavors! Love!!!!

    Reply

  3. help with creame fraiche and why mine did not turn into a fluffy mess but a blobby mess? room temp before adding to peaked heavy cream?

    Reply

    1. Hey Janet, I am sorry you had trouble. what brand creme fraiche are you using? I honestly have no idea why that would happen. Was the creme fraiche runny? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

      Reply

  4. Hi, tried to make the cream for the pie today. I am not sure why but when I added the creme fraiche to the peaked heavy cream it ended up being a blob. Not creamy or fluffy like the recipe suggest. Did I need to have the crame fraiche at room temp? Anyway, I did something wrong I guess. Would like to try again tomorrow. Help.

    Reply

    1. Hey Janet, I am sorry you had trouble. what brand creme fraiche are you using? I honestly have no idea why that would happen. Was the creme fraiche runny? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

      Reply

  6. 5 stars
    Turned out amazing!! Simple and light, not too sweet. I used cream cheese instead of creme fresh and froze it for a couple hours and it was delicious and refreshing! Will be making it again for sure.

    Reply

  7. Thank you for the recipe! Made it today, but I substituted apricot preserves for the raspberry, and I substituted blueberries for the raspberries on top. Love the crust!

    Reply

  8. Do you think I could transport this pie? I want to bring it to an outdoor movie – but the directions make it seem like it might melt?

    Thank you!

    Reply

    1. HI there! It’s best to keep this in the fridge and chilled. How long will it sit out? I would not recommend letting it sit out more than an hour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  9. 5 stars
    That’s going to be a favorite crust. Raspberries peaches, honey, and cream cheese. Tops rating

    Reply

  10. Holy cow this looks amazing. You’re a genius as always! I always look forward to seeing (and trying) all your innovative and beautiful recipes!

    Reply

  12. 5 stars
    TOO GORGEOUS! Your work is amazing! I got peaches from the orchard today, think I’ll make this for a picnic tomorrow. Thanks for the inspiration! Hope you have a lovely weekend!

    Reply