This Peaches and Cream Pretzel Pie is a fun twist on dessert! It features a crunchy pretzel crust, a creamy peach filling, and a sweet layer of whipped topping.
Honestly, the salty-sweet combo is just perfect. Whenever I make this pie, I can’t help but sneak a piece before it cools down. Who can resist, right? 😊
Key Ingredients & Substitutions
Pretzel crumbs: They give a unique salty-sweet crunch to the crust. If you can’t find pretzel crumbs, crushed graham crackers or vanilla wafer cookies can work as a substitute for a different flavor.
Cream cheese: This creates the rich filling. If you’re looking for a lighter option, you could try Neufchâtel cheese or Greek yogurt, but note that the texture might be slightly different.
Heavy whipping cream: This is needed for fluffiness. If you prefer a lower fat option, you might use whipped topping. Just make sure to check that it’s unsweetened for balance.
Peaches: Canned peaches are convenient, but fresh peaches bring more flavor. If peaches aren’t in season, you could substitute with pears or even berries for a mixed fruit fill.
How Do I Whip Heavy Cream to Stiff Peaks?
Whipping cream can be tricky, but it’s essential for a light filling. Remember to start with cold cream and a chilled bowl for the best results.
- Pour the heavy cream into a large, chilled bowl.
- Using a mixer, start at a low speed and gradually increase to medium-high.
- Keep mixing until you see soft peaks, then continue until stiff peaks form. Be careful not to whip too long to avoid making butter!
It’s fun to watch the cream transform, so keep a close eye while whipping! Enjoy your pie making!
How to Make Peaches and Cream Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 2 cups pretzel crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 can (15 oz) sliced peaches in syrup, drained (reserve syrup)
- ½ cup fresh raspberries (for topping)
For the Topping:
- Extra peach slices
- Fresh mint
- More raspberries for garnish
How Much Time Will You Need?
This delicious dessert takes about 20 minutes to prepare, and it needs at least 4 hours to chill in the fridge. So make sure to start this dessert ahead of time!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix the pretzel crumbs, melted butter, and brown sugar until everything is combined. Press this mixture firmly into the bottom of a 9-inch pie pan to shape your crust. Bake it in the oven for about 8-10 minutes, or until it’s lightly browned. Once done, let it cool completely.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer until it’s creamy. Add in the powdered sugar and vanilla extract, and keep mixing until smooth and blended.
3. Whip the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This means when you lift the whisk, the cream should keep its shape and not fall. Gently fold this whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream; you want it to stay light and fluffy!
4. Assemble the Pie:
Spread the creamy filling evenly over the completely cooled pretzel crust. Then, lay the drained peach slices on top and sprinkle fresh raspberries around for a pop of color.
5. Chill the Pie:
Cover the entire pie with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours so it sets up nicely.
6. Serve and Enjoy:
When you’re ready to serve, drizzle some of the reserved peach syrup on top if you like. Finish off by garnishing with extra peach slices, fresh raspberries, and mint leaves for a beautiful presentation. Slice into your delicious pie and enjoy every bite!
Can I Use Different Types of Fruit Instead of Peaches?
Absolutely! If you prefer another fruit, you can use canned or fresh sliced strawberries, blueberries, or even a mixed berry medley. Just keep in mind the flavor profile and adjust the sweetness if necessary based on the fruit you choose!
What Can I Substitute for Heavy Whipping Cream?
If you’re looking for a lighter option, you can substitute heavy whipping cream with whipped coconut cream or a non-dairy whipped topping. Just make sure to whip it to stiff peaks for the best texture in your filling!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pie is best served chilled, so you can enjoy it straight from the fridge!
Can I Make This Pie in Advance?
Yes! You can prepare the pie a day ahead of time. Just follow all the steps and let it chill overnight in the refrigerator. This allows the flavors to meld beautifully!
