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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.
What a beautiful pie, Tieghan! I’m going to be making two of these this weekend and am wondering what mods (if any?) you’d recommend for a 9.5 inch pie pan? Thank you for sharing this delicious recipe!
Thanks so much Carla! You should have no issues following the recipe as is:) Please let me know if you give it a try! xTieghan
Wow! I made this tonight and it was a huge hit! I did not pulverize the pretzels into crumbs but made a bit of them chunky which made it even better! What a brilliant idea. This pretzel crust is a Must for many other pies! Thank you!!
Hey Monica,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
I needed recipes with peaches as I had 25 pounds from the peach truck. Man, was this good! I put it in the freezer for about 1.5 hours and it definitely was not long enough as it fell apart but it still tasted delicious! So, the only thing I will do differently next time is start it in the morning and make sure I allow enough time to for it to set. Thanks for another great one!
Hey Erin,
Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
This looks amazing! Can you suggest a substitute for the heavy cream?
Thank you!
Hey Monica,
Thanks so much! Sorry I have not tested this recipe without the heavy cream, so I am unsure what the results would be. Please let me know if you give the recipe a try! xTieghan
This was great—but there were a couple problems, the first which is not the fault of the recipe: we were running out of pretzels and I didn’t catch my daughter dumping all of the remains of the pretzel bag in, so we got too much salt from the bottom of the bag. It made for a crust that was too salty. But taking that into account, it was delicious. And would have been perfect if we didn’t make that mistake. Second issue I had was that the crust was sticking to the pie pan (I had a Pyrex one). I have had similar problems with other pretzel crusts. Am I over baking it? Or should I butter the pan?
We used creme fraiche. With the recipe as written it would have been perfect for me but my daughter and husband almost doubled the powdered sugar for their tastebuds.
Hey Rochella,
Thanks for giving the recipe a try, yes you definitely want to butter or grease your pan next time:) xTieghan
Definitely a 5 star recipe. I didn’t have creme fraiche- but softened cream cheese worked great as well. It’s peach season so I used more than double of the peaches. Wonderful 4th of July treat!
Hey Katrina,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi Tieghan!
This recipe looks DIVINE!
However, not a peach fan. If I do strawberries, would I prepare them the same way as the peaches?
Hey Christina,
Yes, that would also work! I have these recipes you might enjoy too:
https://www.halfbakedharvest.com/strawberry-and-cream-rye-pretzel-tart/
https://www.halfbakedharvest.com/strawberry-pretzel-pie/
Please let me know if you have any other questions! xTieghan
Hi! I just love your recipes — and so do my guests. Thank you so much for sharing them. Would you mind sharing what cute little flowers you use to pretty-up this peach dessert, as well as your strawberry pretzel dessert?
Hey Lisa,
Thanks so much for your kind message! These are chamomile flowers. I hope you love the recipe, please let me know if you give it a try! xTieghan
Amazing recipe! This is one of our summer favorite desserts! I wanted to know how you could turn this into a fall recipe? Maybe sautéed apple slices on top? Or a homemade cranberry sauce on top? Any thoughts or ideas? It’s just too yummy to only have it during the summer!
Hey Ames,
I think apples would be great!! I hope you love the recipe, please let me know if you have any other questions! xTieghan
My family and I loved this recipe! Super delish!
Thank you so much Charo! xTieghan
I made this and it was AH-mazing! That pretzel crust is soooo good, I used fresh yellow and white peaches, sprinkled raspberries and a few blueberries on top before serving and it is just thee best. Thank you so much.
Thank you Paula! I am really glad this recipe turned out so well for you! xTieghan
I am trying this recipe with gluten free pretzels right now! I am sure they will still be delicious.And I got your books! I am very excited!! Thanks for the Inspiration. Love your recipes!
Thank you so much Seda! I am so glad this turned out well for you! xTieghan
If I sub mascarpone for crème fraîche should it be cold or room temp? Thanks!
Hey Catie,
I would use cold mascarpone. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If using cream cheese, I’d recommend creaming the cream cheese first, and then folding in the whipping cream! My pie ended up with chunks of cream cheese throughout. Otherwise delicious!
Thank you Brett! xTieghan
I wish I read this comment, as the same thing happened to me! I think it will still turn out good as all of the components are quite delicious!
Any suggestions for adapting this recipe to me milk-free? My babe has a milk allergy and I’m just starting to learn substitutions.
Hey Jenn,
Unfortunately I would recommend trying a different recipe, this pie has quite a bit of heavy cream and also creme fraiche. Here are some other good choices that contain less dairy!
https://www.halfbakedharvest.com/strawberry-ripple-almond-cheesecake/
https://www.halfbakedharvest.com/peanut-butter-swirled-chocolate-fudge-popsicles/
https://www.halfbakedharvest.com/sweet-peach-rose-tart/#bo-recipe
I hope this helps! xTieghan