This Peaches and Cream Pretzel Pie is a fun dessert with a twist! Crunchy pretzel crust pairs perfectly with sweet peaches and creamy filling for a delightful treat.
It’s so tasty, you won’t believe how easy it is to whip up! I love serving it with a scoop of vanilla ice cream on the side. It always gets smiles around the table! 😊
Key Ingredients & Substitutions
Pretzels: These form the crust and give a nice salty contrast to the dessert’s sweetness. If you can’t find pretzels, crushed graham crackers or vanilla wafers can be good alternatives.
Heavy Whipping Cream: This is key for making the filling rich and fluffy. If you’re looking for a lighter option, you can use whipped topping or a whipped coconut cream, though the flavor will differ a bit.
Fresh Peaches: Juicy peaches are essential for this recipe. Canned peaches in juice can work if fresh aren’t available. Just be sure to drain them well before using to avoid excess liquid.
Cream Cheese: It adds creaminess to the filling. If you’re lactose intolerant, consider using a dairy-free cream cheese or a silken tofu blend for a smoother texture.
How Do I Make the Perfect Pretzel Crust?
Creating the crust is a crucial step for this pie. A perfectly formed crust will hold its shape and provide that delightful salty crunch. Here are some helpful tips:
- Be sure to crush the pretzels finely so they mix well with the butter and sugar.
- Press the mixture tightly into the pie dish. Use the bottom of a glass to pack it down evenly, which helps it stay together after baking.
- Bake at 350°F (175°C) for about 8-10 minutes. Keep an eye on it; you want it to be lightly golden but not dark.
- Let it cool completely before adding the filling, as a warm crust can melt the cream cheese mixture!
How to Make Peaches And Cream Pretzel Pie
Ingredients You’ll Need:
For The Crust:
- 2 cups crushed pretzels
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For The Filling:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups fresh peaches, sliced (divided)
For The Topping:
- 1 cup fresh raspberries (optional, for garnish)
- 2 tablespoons honey or maple syrup (optional)
How Much Time Will You Need?
This delightful Peaches And Cream Pretzel Pie requires about 20 minutes of preparation time, plus at least 4 hours of chilling in the refrigerator to allow the filling to set properly. If you have the time, making it the day before serving is a great option!
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Stir until everything is well mixed. Press this mixture firmly into the bottom of a pie dish to create an even layer. Bake in the oven for about 8 to 10 minutes, or until the crust turns slightly golden. Once done, remove it from the oven and let it cool completely.
2. Making the Filling:
In a large bowl, whip the heavy cream along with the powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. In another bowl, take the softened cream cheese and beat it together with ¼ cup of granulated sugar and another teaspoon of vanilla extract until smooth and creamy. This will be the base of your filling!
3. Combining the Filling:
Gently fold the whipped cream into the cream cheese mixture until they are nicely blended. Then, fold in two cups of the sliced peaches, being careful not to deflate the whipped cream too much. You want a nice, light filling!
4. Assembling the Pie:
Now it’s time to pour the creamy filling into the cooled pretzel crust. Spread it out evenly with a spatula, and then top it with the remaining sliced peaches. Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or even better, overnight. This allows the filling to set up nicely!
5. Garnishing and Serving:
When you’re ready to serve the pie, feel free to sprinkle fresh raspberries on top for a burst of color and flavor, if you like! Drizzle some honey or maple syrup over the top to sweeten it up a bit more. Slice it up and enjoy your tasty Peaches And Cream Pretzel Pie—it’s a treat everyone will love!
Can I Use Different Types of Fruit for This Pie?
Absolutely! While peaches are the star of this recipe, you can substitute or add other fruits like strawberries, blueberries, or even mango. Just ensure that the fruit is ripe and sliced appropriately for the best flavor and texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent the crust from becoming soggy. If you need to, you can also freeze the pie for up to 2 months. Just thaw it in the fridge before serving!
Can I Make the Crust Ahead of Time?
Yes, you can prepare the pretzel crust ahead of time! Just bake and let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature for up to 2 days or in the fridge for a week. This way, you can save time when assembling the pie later!
Can I Use Low-Fat Cream Cheese or Whipping Cream?
You can use low-fat cream cheese for a lighter version, but be aware that it may impact the texture and taste slightly. For the heavy whipping cream, using a lower-fat alternative might lead to less stable whipped cream. If you do opt for a substitute, consider stabilizing the whipped cream with a little cornstarch or gelatin to improve consistency.
