Irresistible Peaches and Cream Pretzel Pie Recipe

Peaches and Cream Pretzel Pie is a delightful blend of sweet and salty, with the crunch of pretzels dancing alongside creamy peach filling. Imagine digging into a slice and being greeted by the buttery aroma wafting through your kitchen, instantly transporting you to a summer picnic. lemon basil sorbet.

Picture this: family gathered around the table, laughter echoing as they take their first bite. The combination of flavors brings about smiles and happy memories, making it an ideal dessert for any occasion, from birthday parties to lazy Sunday afternoons.

I remember the first time I made this Peaches and Cream Pretzel Pie; my family couldn’t stop raving about it. I practically had to hide slices just to have some leftovers! For more inspiration, check out this Irresistible Orange Custard Squares recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Pretzels: Use crunchy pretzels for that satisfying texture in the crust; don’t skimp on quality here.
• Butter: Melted butter binds the crust together beautifully; always use unsalted for better control over flavor.
• Granulated Sugar: Just the right amount adds sweetness to both the crust and filling; adjust based on your preference.
• Cream Cheese: Softened cream cheese gives the filling its rich, creamy texture; ensure it’s at room temperature for easy mixing. crispy fried goat cheese.
• Fresh Peaches: Use ripe peaches for optimal sweetness; they elevate this pie from good to outstanding.
• Whipped Topping: Lightens up the filling; you can use store-bought or homemade depending on your time constraints.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Classic Strawberry Shortcake Recipe recipe.

Let’s Make It Together

Create the Pretzel Crust: Preheat your oven to 350°F (175°C). Crush pretzels into fine crumbs using a food processor or a ziplock bag and rolling pin. Mix crumbs with melted butter and sugar until combined.

Bake the Crust: Press the mixture firmly into a 9-inch pie pan to create an even layer. Bake for 10-12 minutes until golden brown and fragrant. Allow it to cool completely before adding filling.

Prepare the Cream Cheese Layer: In a mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add whipped topping gradually while mixing gently until well combined.

Add Fresh Peaches: Fold in diced fresh peaches into the cream cheese mixture carefully so as not to crush them. This step ensures each slice showcases beautiful peach pieces.

Assemble and Chill: Spread the peach cream cheese mixture onto your cooled pretzel crust evenly. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Slice & Serve: When ready to serve, slice into wedges and watch everyone’s eyes light up! Garnish with extra whipped topping if desired for that perfect finishing touch.

Enjoying Peaches and Cream Pretzel Pie is like taking a bite out of summer itself—sweet, creamy, with just enough crunch to keep things interesting! creamy dijon chicken.

Perfecting the Cooking Process

Start by preparing the pretzel crust first to allow it to cool, then whip up the creamy filling while the peaches macerate. This ensures all components are ready simultaneously for optimal assembly.

Add Your Touch

Feel free to swap out peaches for other fruits like berries or apples. You can also add spices like cinnamon or nutmeg to the filling for extra warmth and flavor.

Storing & Reheating

Store leftover Peaches and Cream Pretzel Pie in an airtight container in the fridge for up to three days. Enjoy it chilled or let it sit at room temperature for 15 minutes before serving.

Cooking this Peaches and Cream Pretzel Pie brings back memories of summer picnics with my family. strawberry pretzel ice cream cake Everyone’s faces lit up when they took their first bite, making it a recipe I cherish.

FAQ

What makes the pretzel crust special?

The pretzel crust adds a salty crunch that beautifully contrasts with the sweet filling.

Can I use frozen peaches?

Yes, thawed frozen peaches work well; just drain excess liquid before using.

How do I keep my pie from getting soggy?

Make sure the pretzel crust cools completely before adding the creamy filling and fruit.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Peaches and Cream Pretzel Pie

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• Author: Mery Mack
• Total Time: 32 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Indulge in the refreshing flavors of Peaches and Cream Pretzel Pie, featuring a crunchy pretzel crust paired with a creamy peach filling. This easy-to-make dessert is perfect for gatherings or quiet afternoons at home, transforming any occasion into a celebration. With its sweet and salty combination, each bite offers a delightful taste of summer that will leave your guests smiling for more.

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Ingredients

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• 2 cups crushed unsalted pretzels
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 8 oz cream cheese, softened
• 1 cup whipped topping
• 2 cups diced fresh peaches

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine crushed pretzels, melted butter, and sugar until well mixed. Press firmly into a 9-inch pie pan to form the crust.
3. Bake the crust for 10-12 minutes until golden brown. Allow to cool completely.
4. In another bowl, beat softened cream cheese with granulated sugar until smooth. Gradually fold in whipped topping.
5. Gently incorporate diced peaches into the cream cheese mixture.
6. Spread the peach filling evenly onto the cooled pretzel crust. Cover and chill for at least 4 hours or overnight.
7. Slice and serve chilled, garnished with additional whipped topping if desired.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 280
• Sugar: 15g
• Sodium: 250mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg