This Peaches And Cream Pretzel Pie is a fun twist on dessert! With a salty pretzel crust, creamy peach filling, and whipped topping, it’s a family favorite.
I can’t get enough of the crunchy texture from the pretzel crust! It’s the perfect balance with the sweet peaches. Serve it chilled, and watch it disappear in no time! 🍑🥳
Key Ingredients & Substitutions
Pretzel sticks: These give the pie its unique salty-sweet flavor. If you can’t find pretzel sticks, crushed graham crackers or crackers can work as an alternative, though the taste will be different.
Cream cheese: Use full-fat for a rich filling. Neufchâtel cheese is a lighter option that can also work well, providing similar creaminess with less fat.
Heavy whipping cream: If you’re looking for a lighter version, you can substitute with coconut cream (chilled) for a dairy-free option. It may change the flavor slightly, but it’s delicious!
Fresh peaches: When peaches aren’t in season, use canned peaches (drained and sliced) or even fresh nectarines for a similar taste. You can also mix in some berries if you’re feeling adventurous.
How Do I Make the Perfect Pretzel Crust?
The crust is crucial for your Peaches and Cream Pretzel Pie. It adds a delightful crunch and balances the creamy filling. Follow these steps to get it just right:
- Start by preheating the oven to 350°F (175°C).
- Crush the pretzel sticks finely, ensuring they’re even to allow for a nice, solid texture.
- Mix the crushed pretzels with melted butter and sugar until it’s all combined.
- Press the mixture firmly into the pie dish—this helps it hold together while baking.
- Bake for 10 minutes to set. Don’t skip cooling completely, as this ensures the filling won’t melt into a warm crust.
How to Make Peaches and Cream Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 2 cups pretzel sticks, crushed
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the 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
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- Fresh raspberries (for garnish)
- Mint leaves (for garnish)
How Much Time Will You Need?
This delightful Peaches and Cream Pretzel Pie takes about 30 minutes of active preparation time, plus at least 2 hours to chill in the fridge. The crust needs around 10 minutes of baking, and the filling comes together quickly before you assemble everything for a refreshing dessert that sets perfectly!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzel sticks, melted butter, and granulated sugar. Mix everything together until it looks like wet sand. Now, press this mixture firmly into the bottom of a 9-inch pie dish to form a nice crust. Pop it into the oven and bake for about 10 minutes. Once it’s done, take it out and let it cool completely.
2. Making the Filling:
While the crust is cooling, let’s make the filling. In a large mixing bowl, beat the softened cream cheese using an electric mixer until it becomes smooth and creamy. Gradually add in the powdered sugar and keep mixing until it’s all combined. In another bowl, whip the heavy cream with the vanilla extract until you see stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until they’re nicely blended together.
3. Assembling the Pie:
Once your pretzel crust has cooled down, spread the cream cheese filling evenly over the crust. Use a spatula to smooth out the top so it looks nice and neat.
4. Preparing the Peach Topping:
In a medium bowl, toss the sliced peaches with the sugar and lemon juice. Allow this to sit for about 10 minutes so the peaches can soak up some of that sweetness. After they’ve macerated, arrange the sliced peaches beautifully on top of the cream filling in the pie. For a fun touch, add fresh raspberries around the edges and decorate with mint leaves.
5. Chilling Time:
Cover the pie and refrigerate it for at least 2 hours. This will allow it to set and become refreshing and delightful!
6. Serve and Enjoy!
Once chilled, slice your Peaches and Cream Pretzel Pie and serve it cold. Enjoy this deliciously sweet and creamy treat with family and friends!
Can I Use Another Type of Cookie for the Crust?
Absolutely! If you don’t have pretzel sticks, you can use crushed graham crackers or vanilla wafers as a substitute for the crust. Just mix them with melted butter and sugar in the same way. Note that other cookies may result in a sweeter pie, so adjust the sugar to taste if needed!
How Can I Make This Pie a Day Ahead?
You can definitely prepare this pie ahead of time! Just follow the recipe up to step 8, cover the pie tightly with plastic wrap, and refrigerate it. It will actually taste even better after sitting overnight as the flavors meld together.
How to Store Leftovers
Any leftovers should be covered with plastic wrap or stored in an airtight container in the fridge. They will stay fresh for about 3 days. Note that the crust may become a little softer over time, but the flavors will remain delicious!
What Can I Use Instead of Fresh Peaches?
If fresh peaches aren’t available, you can use canned peaches (in juice or light syrup) or frozen peaches (thawed and drained). Just remember to adjust the amount of sugar to account for the sweetness of canned or frozen fruit!
