Dessert

Peaches and Cream Pretzel Pie is for Dessert.

Peaches and Cream Pretzel Pie takes 25 minutes to prepare.

Peaches and Cream Pretzel Pie takes 10 minutes to cook.

Peaches and Cream Pretzel Pie makes 12 servings.

The ingredients for Peaches and Cream Pretzel Pie are:

Crust:

6 oz Pretzels, ground to a fine crumb
8 tbsp Salted Butter, melted
2 tbsp packed Brown Sugar
0.5 tsp Cinnamon, ground

3 tbsp Red Raspberry Seedless Jam

Cream Filling:

1.5 cup Heavy Whipping Cream
2 tsp Vanilla Extract
8 oz Cream Cheese, at room temp
0.25 cup Confectioners Sugar

Peach Topping:

0.33 cup Honey
3 medium Peaches, fresh, peeled and sliced to the thickness you desire
1 tbsp Red Raspberry Seedless Jam

Here is how you make Peaches and Cream Pretzel Pie:

1. To make the crust. Preheat the oven to 350 degrees F.2. In a medium bowl, combine the pretzel crumbs, butter, honey, and cinnamon, and mix until combined. Remove 2 tablespoons of the dough and spread on a small baking sheet. Press the remaining dough into an 8-9 inch pie plate. Transfer both to the oven and bake until toasted, about 8 minutes. Let cool completely before filling. Break the extra dough into crumbs and set aside for serving.3. Meanwhile, make the cream. In a large bowl, using an electric mixer, beat the cream and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add the cr?me fra?che and sugar and beat until incorporated, 30 seconds. Chill until ready to use.4. To assemble, spread the raspberry jam over the bottom of the cooled crust and then spoon the cream over top, spreading in an even layer. Cover and chill for 6 hours, preferably overnight, until firm. Alternately, see freezing directions below.5. To make the peaches. Bring the honey to a low boil in a medium saucepan, simmer 1 minute and remove from the heat and stir in the peaches, tossing to combine. Let sit 10 minutes, until cooled.6. To serve, spoon a few peach slices over the cream, reserving the remaining peaches + honey for serving individually. Add a handful of raspberries and sprinkle on the reserve pretzel crumbs. Slice and serve immediately, topped with additional peaches and honey sauce.To make a frozen pie. Complete the recipe through step 4. Chill the pie while you make the peaches, then top the pie with peaches and freeze until firm, 3-4 hours or overnight. To serve, remove the pie 10 minutes before slicing. Slice and serve as directed above. The pie can be frozen for up to 2 weeks.Yield: One 9" PieServing Size:?12 slices

The nutritional information for Peaches and Cream Pretzel Pie is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 371.8

• Total Fat: 25.8 g
• Cholesterol: 82.1 mg
• Sodium: 318.2 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 1.1 g
• Protein: 3.8 g