This Peaches and Cream Pretzel Pie is a fun treat! It combines salty pretzel crust with sweet peaches and creamy filling. It’s a party on your plate!
I love how easy it is to make this pie. Just mix, layer, and chill! Plus, who can resist that crunchy crust? It’s a sweet and salty surprise! 🍑🥨
Key Ingredients & Substitutions
Pretzel Crumbs: This is the star of your crust! You can use store-bought pretzel crumbs, but crushing regular pretzels works fine too. Just pop them in a bag and crush them with a rolling pin. Gluten-free pretzels can also be used for a gluten-free option.
Unsalted Butter: It’s best to use unsalted butter, as it gives you control over the saltiness of your crust. If you’re dairy-free, consider using coconut oil or a dairy-free butter substitute.
Cream Cheese: Go for the full-fat cream cheese for a rich, creamy texture. If you’re looking to lighten it up, whipped cream cheese is a good alternative but might be slightly less rich.
Fresh Peaches: Fresh peaches are perfect for this pie! If you can’t find them, canned peaches (in juice, not syrup) can work. Just drain and slice them well to keep the filling from getting too watery.
Heavy Whipping Cream: This creates a light texture in the filling. If you need a lighter option, you could substitute with whipped topping, but it may change the flavor slightly.
How Do I Set the Cream Cheese Filling Just Right?
Getting your cream cheese filling to the perfect texture is crucial! Here’s how to ensure it’s smooth and fluffy:
- Make sure your cream cheese is truly softened. Leave it out at room temperature for about an hour, or microwave it for 10-15 seconds.
- Beat the cream cheese, powdered sugar, and vanilla until it’s creamy—about 2-3 minutes is usually enough.
- When whipping the cream, make sure to stop as soon as stiff peaks form. Over-whipping can make it grainy.
- Gently fold the whipped cream into the cream cheese mixture rather than stirring. This keeps the filling light and fluffy.
By following these steps, you’ll get a beautifully creamy filling for your pie!
How to Make Peaches and Cream Pretzel Pie
Ingredients You’ll Need:
For The Crust:
- 2 cups pretzel crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For The Filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh peaches, peeled and sliced
- 1/2 cup raspberries (for garnish)
- Fresh mint leaves (for garnish, optional)
How Much Time Will You Need?
This delicious peaches and cream pretzel pie takes about 20 minutes to prepare and needs at least 4 hours to chill in the fridge. So, if you’re planning for a dessert, make sure to set aside some time! The pie will be perfect to serve later on!
Step-by-Step Instructions:
1. Make the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the pretzel crumbs, melted butter, and granulated sugar. Mix them together until everything is well combined. Now, press this mixture firmly into the bottom of a 9-inch pie dish. Bake the crust for about 10 minutes, then take it out and let it cool completely.
2. Prepare the Filling:
While the crust is cooling, let’s work on the filling! In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract using a mixer until the mixture is smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it’s all nicely combined. You want it to be fluffy!
3. Assemble the Pie:
Now it’s time to put everything together! Spread the cream cheese filling evenly over your cooled pretzel crust. Take the sliced peaches and arrange them beautifully on top of the filling. Don’t forget to add raspberries for a nice pop of color and garnish!
4. Chill:
Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or until it’s nicely set. This step is key to achieving that perfect texture!
5. Serve:
When you’re ready to serve, feel free to garnish with some extra peach slices, raspberries, and mint leaves if you like. Slice it up and enjoy your delightful peaches and cream pretzel pie!
Can I Use Different Fruits in This Recipe?
Absolutely! While peaches and raspberries add a lovely flavor combination, you can substitute with other fruits like strawberries, blueberries, or even mixed berries. Just make sure any fruit you choose is ripe and cut into pieces that suit the pie’s presentation.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, so you can take it straight from the fridge before enjoying! If needed, you can re-garnish with fresh fruit before serving.
Can I Make the Crust Ahead of Time?
Yes, you can make the pretzel crust a day in advance! Just allow it to cool completely, then cover it tightly with plastic wrap and store it at room temperature. When you’re ready, you can prepare the filling and assemble the pie.
Can I Substitute Cream Cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese as a substitute for cream cheese. Just keep in mind that these alternatives may slightly change the flavor and texture of the pie, but they will still be delicious!
