This Peaches and Cream Pretzel Pie is a tasty treat that combines crunchy pretzel crust, sweet peaches, and creamy filling. It’s the perfect mix of salty and sweet!
Whenever I make this pie, it disappears quickly! It’s great for enjoying on sunny days with friends or a cozy night in. Plus, it’s simple to whip up—who can resist that? 😋
Ingredients & Substitutions
Pretzels: The crushed pretzels give a great salty-sweet contrast. If you can’t find regular pretzels, try using gluten-free pretzels for a gluten-free option in the crust.
Unsalted Butter: This is needed for binding the crust together. If you’re looking for a dairy-free alternative, coconut oil works well, though it may change the flavor slightly.
Cream Cheese: Softened cream cheese is key for a smooth filling. You can substitute it with Neufchâtel cheese for a lighter option or use a non-dairy cream cheese for a vegan version.
Peaches: Canned peaches are convenient, but fresh peaches make this pie taste even better. If peaches are out of season, try using other fruits like pears or strawberries.
How Do You Achieve the Perfect Whipped Cream?
Making whipped cream is simple, but there are a few small details to keep in mind. Start with chilled heavy cream, as cold cream whips better. Use a clean mixing bowl and beaters to help achieve fluffy peaks.
- Beat the heavy cream on medium-high speed until soft peaks form, meaning the cream holds its shape but is still smooth.
- Add powdered sugar for sweetness. You can also add a splash of vanilla extract for extra flavor.
- Be careful not to over-whip, or you’ll end up with butter! Stop mixing as soon as you reach the desired consistency.
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:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 can (15 oz) peaches, drained and sliced (or fresh peaches when in season)
For The Topping:
- Additional peach slices, for garnish
- Fresh raspberries, for garnish
- Whipped cream (optional)
How Much Time Will You Need?
This delightful pie will take about 15 minutes to prepare and 10 minutes to bake, plus a chilling time of at least 4 hours in the refrigerator for it to set. In total, plan for around 4 hours and 30 minutes—from start to delicious finish!
Step-by-Step Instructions:
1. Prepare the Crust:
First, 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. Now, press this mixture firmly into the bottom of a 9-inch pie pan to form the crust. Bake it in the preheated oven for about 10 minutes or until it turns lightly golden. Once baked, take it out of the oven and let it cool completely.
2. Make the Filling:
In another mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and the teaspoon of vanilla extract, blending it until everything is well combined. This will create a sweet and tasty cream cheese base for your pie!
3. Whip the Cream:
In a separate bowl, whip the heavy cream using an electric mixer until soft peaks start to form. It should be fluffy but still hold its shape. Now, gently fold these whipped cream peaks into the cream cheese mixture. Be careful not to deflate the whipped cream—just fold until combined and you have a light and airy filling!
4. Assemble the Pie:
Now it’s time to put everything together! Spread the cream cheese filling evenly over the cooled pretzel crust. Make it nice and smooth. Next, arrange the sliced peaches over the top of the filling in a decorative way. This will not only taste great but also look beautiful!
5. Chill:
Cover the assembled pie with plastic wrap or a lid and put it in the refrigerator. You’ll want to chill it for at least 4 hours, or until it’s completely set. This gives the pie time to firm up and allows the flavors to blend together.
6. Serve:
When you’re ready to enjoy your treat, take the pie out of the fridge. Garnish it with additional peach slices and fresh raspberries for a vibrant touch. If you like, add some whipped cream on top. Slice it up, serve, and enjoy your delicious Peaches and Cream Pretzel Pie!
Can I Use Another Type of Nut or Cookie for the Crust?
Absolutely! If you prefer, you can use crushed graham crackers or even finely chopped nuts like almonds or pecans as a crust alternative. Just mix them with melted butter and sugar the same way you would with pretzels, and proceed with the baking instructions.
How Do I Store Leftovers?
Leftover Peaches and Cream Pretzel Pie can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep it covered to prevent the crust from becoming soggy.
Can I Use Fresh Peaches Instead of Canned?
Yes, fresh peaches are a great option when in season! You’ll want to slice them thinly and layer them on top of the filling just as you would with canned peaches. Be sure to choose ripe, juicy peaches for the best flavor!
Can I Make This Pie Ahead of Time?
Definitely! This pie sets beautifully in the refrigerator, making it a great dessert to prepare the day before you plan to serve it. Just assemble and chill for at least 4 hours, or overnight for optimal flavor and texture.
