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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!
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.
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!!
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.
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.
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.
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!
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.
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.
Ingredients
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
Peaches and Cream Filling
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 8 ounces crème fraîche, or room temperature cream cheese
- 3-4 tablespoons confectionerś sugar
- 2 tablespoons raspberry jam or preserves
- 1/3 cup honey
- 3 ripe, but firm peaches, sliced
- 1/2 cup fresh raspberries
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.
I am so excited to make this. Have so many fresh peaches to use and am just loving the taste of the peaches on their own. What do you think about not using the honey? I don’t wanna kill the peaches’ vibe but maybe the honey will really bring out that vibe? What do you think?
Hey Joey,
You could omit the honey, your peach mixture may be a bit loose, but it will still work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Any recommendations for quantities if I wanted to make this in an 8×11 rectangular pan? Thank you!
Hi there! I would double the crust recipe and make 1 1/2 batches of the filling. That should work nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Sooo good! I had to substitute a few items based on what I had (marscapone instead of creme fraiche, strawberries instead of raspberries), but delish! This recipe says summer!
Yes!! So glad you loved this one, Gina! xTieghan
As I sit here taking a bite one word Amazing My pregnant daughter says the same Wow
Love to hear that! Congratulations to your daughter! Thank you Marie! xTieghan
Question! Can the raspberry ingredients be replaced with strawberry ingredients? Not sure if strawberry would go with this recipe but they’re my favorite!
Hey Amanda,
Yes strawberries would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks delicious! Could this be made into bars/squares instead of a pie? Anything you would suggest altering, if so?
Hey Rebecca,
That would be a great idea! I would just use an 8 inch square pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sounds amazing! Could you create a recipe with a lighter filling, maybe a yogurt filling? Thank you
Hi Monika,
You could use coconut cream for a lighter filling but I would recommend keeping the pie frozen. I hope you love the recipe, please let me know if you have any other questions! xTieghan
this turned out amazing! my crust was a little loose(as in it moved around when i spread the raspberry) when i put on the raspberry any tips for next time? it still turned out delicious!!! thank you
Hey Camila! I would try freezing the crust for 15 minutes before adding the filling. This will ensure it does not move at all! Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan
So easy, so delicious!! Fresh Ontario peaches and cream with a pretzel crust-the ultimate combo!! Thanks HBH!
Thank you JoAnn! xTieghan
This is not only pretty, but easy and delicious! I just made it this afternoon, for bringing to a dinner with family tonight. It’s assembled in the fridge. I’ll bring the peaches and raspberries with me, do the final assembly and pop it in the freezer for an hour at my family’s house.
One note – Tieghan, your pie is piled high with cream. I used a pretty, deep dish ceramic pie plate and made both a little extra pretzel crust and extra cream (1C cream, 1/2C cream cheese) to achieve the full look.
The great thing about this recipe (besides how good it’s going to taste) is that you do something like increase or decrease the ingredients without proportionately according to the size of your pie plate.
I LOVE your recipes, and made the stuffed zucchini last week. I just need a mandoline, now to slice things easier. The veggie peeler was not easy.
SO glad you loved this one Janet! And even better that it was simple!! Thank you so much for trying this and I hope you love all of the other recipes on my blog as well! xTieghan
Do the creme fraiche and heavy cream both need to be room temperature before whipping? Can’t wait to try it!
Hey Rebecca, both the ingredients should be COLD actually. This will give you a great whipped cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made the pie! We loved it!
Love that!! Thank you Hazel! xTieghan
fabulous crust. Made into mini tarts, subbed. 5 c of pablo, as was tired of crushing pretzels by hand. Honey flavor just right
Thank you so much! xTieghan
This is so beautiful — and easy to make. An absolute hit with my family. I’m in love with HBH recipes…
Thank you so much Lisa! xTieghan
Delicious and beautifully presented dessert. I will try it frozen next time to compare.
Thank you Nancy! xTieghan
I cannot wait to make this!!!! Any tips for getting the peaches off the pit? I’ve been having serious issues with the pit sticking to the peach and by the time I get them off they are squished 🙁 I suppose I could YouTube this too but I figured I would ask you first.
Hey Kathleen,
I like to cut my peaches down the middle and then twist off of the pit. I hope this helps! Let me know how the pie turns out:) xTieghan