Peaches & Cream Salted Pretzel Pie | Recipe | Natalie Penny

Name: Peaches & Cream Salted Pretzel Pie | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4, and lightly grease a pie dish.; 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.; Add the melted butter, and pulse to combine.; Empty the crust mixture into the pie dish, and push it firmly into the bottom and up the sides of the dish.; Bake for 10 mins, before removing and setting aside to cool completely.; 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.; Using a mixer or handheld whisk, whip the filling ingredients together until light and fluffy.

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I hear you – salted pretzels and cream isn't a combination that you'd automatically think is to die for. It's baked to set, before being filled generously…

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4, and lightly grease a pie dish.
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.
Add the melted butter, and pulse to combine.
Empty the crust mixture into the pie dish, and push it firmly into the bottom and up the sides of the dish.
Bake for 10 mins, before removing and setting aside to cool completely.
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.
Using a mixer or handheld whisk, whip the filling ingredients together until light and fluffy.