halfbakedharvest4.5
Peaches and Cream Pretzel Pie.
The crust is a mix of salty pretzels, sweet honey, and a bit of butter. The cream filling is made with four base ingredients...heavy cream, crème fraîche, vanilla, and a touch of sugar. The filling is spooned into that salty crust and topped with in-season honeyed peaches.
👥 8 Servings⏱️ Prep & Cook: 4h 35m⏳ Prep: 25 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
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 crème fraîche 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.
crème fraîche, or room temperature cream cheese8 ounces
Nutrition Facts
calories
519 kcal
serving Size
1 serving
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