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Peaches and Cream Pretzel Pie

A delightful summer dessert featuring a crunchy pretzel crust, light cream cheese filling, and juicy peach topping, perfect for picnics and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed pretzels
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted For enhanced flavor, butter-flavored pretzels can be used.
For the filling
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 container (8 oz) whipped topping, thawed
For the topping
  • 2 cups fresh peaches, sliced Frozen peaches can be used; just thaw and slice.
  • 1/4 cup peach preserves Warmed before drizzling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the crushed pretzels, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch pie dish to form the crust.
  3. Bake for 10 minutes, then let it cool completely.
Filling
  1. In a separate mixing bowl, beat the cream cheese and powdered sugar until smooth.
  2. Fold in the whipped topping until fully combined.
Assembly
  1. Spread the cream cheese mixture over the cooled pretzel crust.
  2. Layer the sliced peaches on top.
  3. In a small saucepan over low heat, warm the peach preserves until melted, then drizzle over the peaches.
  4. Refrigerate for at least 2 hours before serving.

Notes

Serve chilled, optionally with a dollop of whipped cream or a sprinkle of cinnamon on top. Leftovers can be stored in the refrigerator for up to 3 days. For longer storage, freeze before adding the peach layer.