Ingredients

FILLING AND CRUST

• 2 

  medium peaches, chopped

• Juice of 1/2 lemon

• 3/4 c. 

  granulated sugar, divided

• 8 

  graham crackers

• 1 1/2 c. 

  pretzels

• 1 tsp. 

  ground cinnamon

• Kosher salt

• 6 tbsp. 

  butter, melted

• 3/4 c. 

  heavy cream

• 2 

  (8-oz.) blocks cream cheese, softened

• 1/4 c. 

  plain Greek yogurt, preferably whole fat

• 1 tsp. 

  pure vanilla extract

TOPPING

• 2 

  medium peaches, thinly sliced

• 2 tbsp. 

  honey

Directions

Directions

• FILLING AND CRUST

  1. Step 1In a small pot over medium heat, cook peaches, lemon juice, and 2 tablespoons granulated sugar, stirring frequently, until peaches have started to break down but are still holding their shape and liquid is syrupy, 5 to 10 minutes, depending on how ripe your peaches are. Let cool.
  2. Step 2Meanwhile, in a food processor, pulse crackers into crumbs. Add pretzels and pulse until fine crumbs form with some small pieces remaining. Transfer to a medium bowl. Add cinnamon, a large pinch of salt, and 2 tablespoons granulated sugar and stir to combine. Add butter and mix until mixture resembles wet sand. 
  3. Step 3Press crust into a 9" pie plate. Refrigerate while you finish the filling. 
  4. Step 4Using an electric mixer on medium-high speed, in a large bowl, beat cream until stiff peaks form. Transfer to another bowl. 
  5. Step 5In same bowl used to beat cream, beat cream cheese and yogurt until smooth. Add remaining 1/2 cup granulated sugar and beat until incorporated. Add vanilla and a pinch of salt and beat to combine. Fold in whipped cream until just combined. Gently fold in cooked peaches until just combined. 
  6. Step 6Pour filling into crust and spread in an even layer. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to overnight.  

• TOPPING

  When ready to serve, in a small bowl, toss peaches and honey to coat. Spoon peaches over pie, then cut into slices and serve.