This Peaches and Cream Pretzel Pie is a delightful treat that balances sweet and salty flavors perfectly! With a crunchy pretzel crust and creamy peach filling, it’s a hit at any gathering.
Honestly, the combination of the salty crust and sweet peach topping is just so good! I can’t help but sneak an extra slice when no one is watching. 😋
It’s super simple to whip up too! Just mix the ingredients, chill, and enjoy this tasty pie. Perfect for summer days or any time you crave something sweet!
Key Ingredients & Substitutions
Pretzels: The saltiness of crushed pretzels gives a nice contrast to the sweet filling. If you’re aiming for a gluten-free option, use gluten-free pretzels instead. It still works great!
Cream Cheese: This ingredient provides a creamy texture and tangy flavor. If you need a lighter option, try using Greek yogurt. Just keep in mind it may change the texture a bit.
Heavy Cream: Whipping cream creates a light texture in the filling. If you’re looking for a non-dairy alternative, coconut cream can be a good substitute, though it will give a coconut flavor.
Peaches: Fresh peaches are a highlight in this recipe. If they’re out of season, canned or frozen peaches can be used, but be sure to drain them well to avoid excess moisture.
Granulated Sugar: You can swap granulated sugar with brown sugar for a deeper flavor, especially in the crust, or use a sugar substitute if you’re cutting back on sugar.
How Do You Get the Cream Filling Just Right?
The cream filling is what makes this pie special, and getting it creamy but not overly dense is key. Start by ensuring your cream cheese is softened at room temperature. This makes it easier to mix and prevents lumps.
- Beat cream cheese and powdered sugar together until smooth and without lumps.
- Whip the heavy cream separately until stiff peaks form. Be careful not to overwhip it into butter!
- Gently fold the whipped cream into the cream cheese mixture. This keeps the filling light and fluffy.
How to Make Peaches and Cream Pretzel Pie?
Ingredients You’ll Need:
For the Pretzel Crust:
- 2 cups crushed pretzels
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For the Peach Topping:
- 2 cups fresh peaches, sliced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Fresh raspberries (for garnish)
- Additional peach slices (for garnish)
- Edible flowers (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus an additional 2 hours for the pie to chill in the refrigerator. You’ll spend some time making the crust, the cream filling, and the peach topping, then letting it all come together in the fridge. The wait will be worth it!
Step-by-Step Instructions:
1. Make the Pretzel Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, mix together the crushed pretzels, granulated sugar, and melted butter until everything is well combined. Now, take this mixture and press it firmly into the bottom of a 9-inch pie pan. Bake the crust in the oven for 10 minutes, then take it out and let it cool completely. This will give your pie a deliciously crunchy base!
2. Prepare the Cream Filling:
While your crust is cooling, let’s make the cream filling. In a large bowl, combine the softened cream cheese and powdered sugar, and beat them together until smooth. In another bowl, whip the heavy cream with the vanilla extract until you see stiff peaks. Now, gently fold this whipped cream into the cream cheese mixture until everything is nicely blended. This will create a rich and airy filling!
3. Assemble the Pie:
Once your pretzel crust has cooled down completely, spread the cream filling evenly over the top. Take the assembled pie and pop it in the refrigerator to chill for at least 2 hours. This helps everything set nicely, making the pie easier to slice and eat.
4. Prepare the Peach Topping:
While the pie is chilling, let’s work on the peach topping. In a mixing bowl, combine the sliced peaches, granulated sugar, and lemon juice. Allow this mixture to sit for about 10-15 minutes. This will help the peaches release some lovely juices, enhancing their flavor!
5. Final Assembly:
After your pie has set in the fridge, it’s time to top it off! Place the marinated peach slices evenly on top of the cream filling. For an extra touch, decorate with fresh raspberries and a few additional peach slices. If you’re feeling fancy, add some edible flowers for a beautiful presentation!
6. Serve:
Finally, slice the pie and serve it chilled. Enjoy your delightful peaches and cream pretzel pie—it’s a perfect treat for any occasion!
Can I Substitute the Fresh Peaches?
Absolutely! If fresh peaches aren’t available, you can use canned or frozen peaches. If using canned, make sure to drain them well to avoid excess moisture. If using frozen, thaw them first and pat dry. Adjust the sugar to taste, as canned peaches can be sweeter than fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the crust from getting soggy, it’s best to separate the filling from the crust if possible before storing.
Can I Make This Pie Ahead of Time?
Yes, this pie can be made a day in advance! Just prepare the pretzel crust and the cream filling, then assemble and chill in the refrigerator. Add the peach topping just before serving to keep the peaches fresh and vibrant.
What Can I Use Instead of Heavy Whipping Cream?
If you want a lighter version, you can substitute the heavy whipping cream with whipped topping or a non-dairy alternative like coconut cream. Just make sure it’s well-chilled for the best results when whipping!
