1. Start by preheating your oven to 350 degrees F. This ensures that your pretzel crumbs will toast perfectly for that ideal crust.
2. In a medium bowl, combine the pretzel crumbs, melted butter, honey, and cinnamon. Mix until everything is well combined. You want a wet sand texture. Set aside about 2 tablespoons of the mixture to use later. Press the rest firmly into an 8 to 9 inch pie plate. This will serve as our delightful base!
3. Transfer the crust to the oven and bake until it’s toasted, which typically takes around 8 minutes. Keep an eye on it to avoid burning. Once done, let it cool completely. The crust should feel firm and slightly crispy.
4. While the crust is cooling, let’s prepare the cream filling. In a large bowl, use an electric mixer to beat the heavy cream and vanilla together on medium-high speed. Beat until soft peaks form, which usually takes about 2 to 3 minutes. This step is crucial for achieving that airy texture.
5. Next, add the crème fraîche and confectioners' sugar to the whipped cream. Beat on low speed until everything is well incorporated, about 30 seconds. Then, set this creamy mixture in the fridge to chill while you continue.
6. To assemble the pie, spread a generous layer of raspberry jam over the bottom of your cooled crust. This adds a beautiful fruity layer that complements the cream nicely.
7. Now, spoon the chilled cream mixture over the jam, spreading it to create an even layer. Be sure to cover the jam completely. Once assembled, cover the pie with plastic wrap and chill in the fridge for at least 6 hours, or overnight for best results. This resting period allows the flavors to meld and the pie to set properly.
8. Meanwhile, let’s prepare the peaches! In a medium saucepan, bring the honey to a low boil. Simmer for about 1 minute, then remove from heat. Toss in the sliced peaches and mix well to coat. Let them sit for about 10 minutes until they cool slightly. This process infuses the peaches with amazing flavor and softens them just a bit.
9. When it’s time to serve, take the pie out of the refrigerator. Spoon a few peach slices over the cream, reserving the extra peaches and honey for individual servings. Add a handful of fresh raspberries for a splash of color and flavor, and sprinkle the reserved pretzel crumbs on top for that extra crunch. Slice and serve immediately. Your guests will be amazed!
10. If you want to make a frozen pie, complete the recipe through step 4. Chill the pie while you make the peaches, then top with peaches and freeze until firm, about 3 to 4 hours or overnight. For best results, remove the pie from the freezer about 10 minutes before slicing.
