Peaches & Cream Pretzel Pie

I found a new recipe last week that was absolutely to die for (and it was simple to make too!) – Peaches & Cream Pretzel Pie. Plus, with peaches and raspberries in season right now, there is no reason not to make this pie. Unless of course, you’re dairy-free, then you might have some issues.

This pie is filled with all the balanced yumminess that makes people believe it was super complicated and you spent hours in your kitchen pulling it together. In fact, a quick bake crust and a no-bake filling make this simple to throw together in the morning and you’ll be able to enjoy it by dinner time.

I’ve been pulling some new recipes from Half-Baked Harvest, a cooking blog I came across and am absolutely loving! And I found this recipe right on the main page of their website. Let me give you a couple of quick notes from my experience.

The pretzel crumb crust was the perfect amount of salty and sweet. The pie filling reminded me of cheesecake but so much lighter! It was fluffy and sweet, but not too sweet. Then you top the whole thing with peaches soaked in honey, fresh raspberries, and just a little extra crumble of the pie crust. And there you have it, a pie worthy of a picture before gobbling it down! And yes, I finally remembered to take a photo before we ate. Technically my photographer partner took the photo, but that’s my pie, not the website photo of the pie!

We tried the pie both frozen and refrigerated. And we absolutely LOVED it from the fridge. It was smooth and creamy and delicious. It’s not that the freezer version was bad, but the fridge was so much better! I also didn’t top the whole pie with the peaches and raspberries, I just topped the slices as we ate them. I wasn’t sure how well the cream would hold up to the juicy peaches if it sat too long.

What could you want more than a light and refreshing dessert on a hot summer day with friends and family? Not much. Definitely try this Peaches & Cream Pretzel Pie, you won’t regret it.