Pretzel Peach Pie

Ingredients:

2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons brown sugar
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 cup boiling water
2/3 cup white sugar
4 oz (half a brick) cream cheese, softened
1/8 teaspoon cinnamon
1 tablespoon honey
1/2 cups peach nectar
 9 or 10 peeled peach slices

Directions: 

Preheat oven to 350 degrees F. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar.
Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel.
Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over all the pretzel crust. Refrigerate until you are ready to spoon in the next layer.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar, the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel.
Arrange the sliced peaches in a formation over the cream cheese layer in the pie plate.
Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.

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