Name: Peaches and Cream Pretzel Pie Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 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; 1 1/2 cups heavy cream; 2 teaspoons pure vanilla extract; 8 ounces crème fraîche or room temperature cream cheese; 3-4 tablespoons confectioner’s sugar; 2 tablespoons raspberry jam or preserves; 1/3 cup honey; 3 ripe, but firm peaches, sliced; 1/2 cup fresh raspberries

Jump to Recipe

If there’s one dessert that always sparks delight in my kitchen, it’s the Peaches and Cream Pretzel Pie. Lush with sweet summer peaches, pillows of vanilla-flecked cream, and a buttery, salty-sweet pretzel crust, it’s a showstopper that’s as fun to eat as it is to assemble. Marrying the classic flavor pairing of ripe peaches and silky cream with the unexpected crunch of pretzels, this pie balances sweet, salty, creamy, and crisp in every single bite. Whether you’re gathering for a backyard barbecue or just need a dazzling treat for a Tuesday night, Peaches and Cream Pretzel Pie is a win for fruit lovers and pie skeptics alike. Get ready for heaps of requests for seconds!

Peaches and Cream Pretzel Pie Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Peaches and Cream Pretzel Pie is thoughtfully chosen to enhance its distinctive layers and textures. This is truly a case where simple pantry staples can create magic, and a few smart swaps can make it your own.

Pretzel crumbs: Use classic salted pretzels and grind them up for a crust with just the right crunch and salty edge.
Salted butter: Helps bind the crust and adds richness that complements the pretzel’s saltiness.
Honey or brown sugar: Brings a gentle, deep sweetness that melds beautifully into both the crust and the fruit topping.
Cinnamon: Adds a subtle warmth that makes the crust totally irresistible.
Heavy cream: Whips up to billowy clouds for the dreamy, creamy filling.
Pure vanilla extract: Lifts and perfumes the cream for a classic, aromatic touch.
Crème fraîche or cream cheese: Either brings a lovely tang and extra body to the cream layer—use whichever you prefer!
Confectioner’s sugar: Sweetens the creamy filling perfectly, yielding that smooth, melt-in-your-mouth finish.
Raspberry jam or preserves: Spread under the cream for berry brightness and a beautiful pop of color.
Honey (for peaches): Infuses the fruit with extra sweetness and gloss, making the peach slices even more tempting.
Ripe, firm peaches: The star of the show—choose peaches that are fragrant but still firm enough to slice neatly.
Fresh raspberries: Their tartness and vibrant color enliven each bite and make every slice extra special.

How to Make Peaches and Cream Pretzel Pie

Step 1: Make the Pretzel Crust

Start by preheating your oven to 350 degrees F. Combine finely ground salted pretzel crumbs, melted butter, honey (or brown sugar), and cinnamon in a bowl. This mixture should come together almost like wet sand. Scoop out about 2 tablespoons of the mixture and spread it on a small baking sheet—this will become the magical crunchy topping for serving. Press the remaining mixture firmly into the bottom and up the sides of an 8-9 inch pie plate. Bake both the pie plate and the extra crumbs together for around 8 minutes, just until the crust is golden and fragrant. Cool completely before filling, and don’t forget to break the extra dough into pretty little crumbs once baked.

Step 2: Whip Up the Cream Layer

While the crust is cooling, grab a large bowl and your electric mixer. Pour in the heavy cream and vanilla and beat until soft peaks form—this should only take 2 to 3 minutes. Next, add the crème fraîche or cream cheese and confectioner’s sugar, and whip until smooth and incorporated. This filling is best when it’s light, silky, and just stiff enough to hold its shape.

Step 3: Assembling the Layers

With the crust cool, spread a thin layer of raspberry jam over the bottom—this adds both color and a fruity zing. Gently spoon in your cream filling, smoothing it into an even layer with an offset spatula or the back of a spoon. Cover the pie and set it in the refrigerator to chill for at least 6 hours (or, even better, overnight) to set up that dreamy, sliceable texture.

Step 4: Prepare the Peaches

When you’re nearly ready to serve, warm the honey in a saucepan until it starts to bubble gently, then take it off the heat and add in your peach slices. Toss everything to make sure the peaches are well coated in the glossy syrup, and let them sit for about 10 minutes—this helps the flavors meld and the peaches to shine.

Step 5: Finishing Touches & Serving

Just before you plan to slice and serve, arrange a handful of gorgeous, honeyed peach slices over the chilled cream, then scatter a few fresh raspberries on top. Don’t forget to sprinkle on those reserved, toasty pretzel crumbs—they bring crunch and a punch of flavor. When you cut wedges of Peaches and Cream Pretzel Pie, be sure to spoon over extra peaches and honey sauce for the finishing touch. Each slice is a festival of flavor and color!

How to Serve Peaches and Cream Pretzel Pie

Garnishes

This pie shines brightest with simple but intentional garnishes: extra fresh raspberries, a drizzle of honey, and a generous sprinkle of those buttery, golden pretzel crumbs make each slice picture-perfect. A little fresh mint on top can add a pop of green and a refreshing final note.

Side Dishes

The richness and fruit-forward bite of Peaches and Cream Pretzel Pie pairs delightfully with light accompaniments—think a crisp salad of summer greens, a cold glass of Prosecco, or even a scoop of lemon sorbet if you want to really go all out. Its sweet–salty profile also plays well with a board of soft cheeses for a whimsical dessert spread.

Creative Ways to Present

Try serving individual mini-pies in ramekins or small mason jars for picnics and parties. Alternatively, layer the components in clear glasses for an elegant parfait-style dessert. You can even freeze slices of Peaches and Cream Pretzel Pie and serve them slightly chilled for an ice-box treat on hot days—no plates required.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers covered and refrigerated, where they will stay delicious and fresh for up to three days. Keep the honeyed peaches in a separate container to prevent sogginess and assemble each slice as you serve.

Freezing

Want to get ahead or make a frozen twist? Peaches and Cream Pretzel Pie can be frozen after topping with the peach mixture—just wrap tightly and freeze for up to 2 weeks. Before serving, thaw at room temperature for about 10 minutes to let those luscious flavors and creamy textures return.

Reheating

This pie is best enjoyed cold or slightly chilled, so no reheating necessary! If you’ve frozen the pie, simply remove it from the freezer and let sit at room temp for a few minutes before slicing. The crust will still have plenty of crunch, and the cream will be perfectly luscious.

FAQs

Can I use canned peaches instead of fresh?

Yes! If fresh peaches aren’t in season, drained and lightly patted-dry canned or jarred peaches can be used. Just keep in mind the texture might be softer, but the pie will still be every bit as decadent and summery.

What can I substitute for crème fraîche?

If you can’t find crème fraîche, softened cream cheese works wonders, bringing a similarly tangy flavor and lovely structure to the cream layer. Greek yogurt will also work in a pinch, though it will be a bit lighter and more tart.

Is Peaches and Cream Pretzel Pie gluten free?

Traditional pretzels contain gluten, but you can easily swap in your favorite gluten-free pretzels to make the crust safe for gluten-sensitive friends and family.

What’s the best way to slice the pie cleanly?

For neat slices, use a sharp knife dipped in hot water and wiped dry between cuts. Chilling the pie thoroughly beforehand also helps each layer hold its shape beautifully.

Can I make the pie ahead of time?

Absolutely! Peaches and Cream Pretzel Pie is actually even better when assembled and chilled overnight, giving all the layers time to meld. Just keep the fruit topping separate until ready to serve, for ultimate freshness.

Final Thoughts

If you love desserts that are equal parts playful, nostalgic, and utterly delicious, you simply have to make this Peaches and Cream Pretzel Pie. Every bite is a celebration of summer flavors and comforting textures, and there’s no way your guests will stop at just one slice. Don’t wait for a special occasion—treat yourself and the people you cherish to this irresistible pie soon!

Peaches and Cream Pretzel Pie Recipe

★★★★★

5.2 from 15 reviews

Author: lina
Total Time: 6 hours 30 minutes
Yield: 1 pie (8-10 servings) 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of sweet peaches, creamy filling, and crunchy pretzel crust with this Peaches and Cream Pretzel Pie recipe. Perfect for a summer dessert or special occasion!

Instructions

To make the crust: Preheat the oven to 350 degrees F. In a medium bowl, combine the pretzel crumbs, butter, honey, and cinnamon. Remove 2 tablespoons of the dough and spread on a small baking sheet. Press the remaining dough into an 8-9 inch pie plate. Bake until toasted, about 8 minutes. Let cool. Break the extra dough into crumbs and set aside for serving.
For the cream: Beat the cream and vanilla until soft peaks form. Add crème fraîche and sugar, beat until incorporated. Chill.
To assemble: Spread raspberry jam over the bottom of the crust, then spoon the cream over top. Chill for 6 hours.
For the peaches: Bring honey to a low boil, simmer, then remove from heat. Stir in peaches, let cool.
To serve: Spoon peach slices over the cream, add raspberries and pretzel crumbs. Slice and serve topped with additional peaches and honey sauce.