In 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.

Meanwhile, 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.

Press crust into a 9" pie plate. Refrigerate while you finish the filling.

Using an electric mixer on medium-high speed, in a large bowl, beat cream until stiff peaks form. Transfer to another bowl.

In 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.

Pour 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.

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