Summer, Sweet

Peaches & Cream Salted Pretzel Pie

I hear you – salted pretzels and cream isn't a combination that you'd automatically think is to die for. But let me tell you: this is a sweet-and-salty, peach-perfect, fruity-and-creamy match made in heaven!

In this recipe, salted pretzels (plus a few digestives thrown in for good measure) are crushed, before cinnamon and butter are added and the whole lot is pushed into a pie dish. It's baked to set, before being filled generously with whipped cream, and topped with juicy fresh peaches doused in a little spice and maple syrup.

The base is crumbly, but that’s part of its charm – you'll need a spoon to scoop the pie out, but it's just so delicious, you won't care how it looks in your bowl!

If you're not a fan of peaches, the pie can be topped with any ripe, seasonal fruit and berries you like instead. Oh, and did I mention it was very low in sugar, and easy to make gluten-free...?

In short, it’s a cinch to make, looks super impressive, and tastes... well, downright delicious! Even the cynics among you might find this is your new go-to dessert, so please give it a go.



For the pie crust

100g small salted pretzels (gluten-free are fine)

40g digestive biscuits, hobnobs, graham crackers, or gluten-free alternative

2 tbsp coconut or brown sugar

½ tsp ground cinnamon

80g plant-based butter, melted

For the topping

4-5 ripe peaches, cut into 8-12 wedges

Juice of ½ lemon

1-2 tbsp maple syrup

1 tsp vanilla extract

¼ tsp ground cinnamon

¼ tsp grated nutmeg

Pinch of salt (ideally Himalayan)

Thyme leaves and flowers (optional)

For the filling

60g plant-based cream cheese – I used almond Nush

220ml plant-based whipping cream – I used Coconut Collective

1 tsp vanilla extract

1 tbsp maple syrup


  1. Preheat the oven to 180°C/fan 160°C/Gas 4, and lightly grease a pie dish.
  2. Add the pretzels, digestives, sugar and cinnamon to a food processor, and blitz to a crumb. Allow some larger pieces of pretzel to remain, as they'll give a nice crunch.
  3. Add the melted butter, and pulse to combine.
  4. Empty the crust mixture into the pie dish, and push it firmly into the bottom and up the sides of the dish.
  5. Bake for 10 mins, before removing and setting aside to cool completely.
  6. Add all the topping ingredients to a large bowl, and stir to combine. Cover and set aside – make sure you don't do this any more than two hours ahead of serving.
  7. Using a mixer or handheld whisk, whip the filling ingredients together until light and fluffy.
  8. When you're ready to serve, add the filling to your pie crust, then top with the peaches. This pie should be eaten within an hour of adding the peaches to the top – although hopefully that won't be too much trouble!

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