This Peanut Butter Pretzel Pie is a salty and sweet dessert that's hard to resist. A beautiful layered pie featuring a salty buttery pretzel crust, chocolate ganache, creamy peanut butter filling and fresh whipped cream!
Why You Will Love This Pie
- Can easily be made ahead! Perfect for summer get-togethers, parties and potlucks.
- It's not very sweet!
- Quick and SO easy to make.
- Who doesn't love a good salty and sweet combination?
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Peanut Butter Pretzel Pie Ingredients
This Peanut Butter Pretzel Pie only requires 9 simple ingredients!
Pretzel Pie Crust
- Salted Pretzels - You can use any pretzel shape, as these will be crushed. Make sure they are salted as well!
- Unsalted Butter - Helps bind the crust.
- Brown Sugar - A tiny bit of sugar is added to the crust to add a touch of sweetness.
Chocolate Ganache
- Chocolate - You can use milk chocolate or semi-sweet chocolate as the pie is not very sweet. Make sure to use a good quality chocolate though.
- Heavy Cream - Helps create a creamy and decadent filling.
Peanut Butter Filling
- Cream Cheese - Use full-fat cream cheese from the block for best results. Do not use whipped or cream cheese spread.
- No-Stir Peanut Butter - You can use smooth or chunky peanut butter. Use a conventional peanut butter such as Jif or Skippy.
- Powdered Sugar - Also known as confectioners' sugar or icing sugar.
- Vanilla Extract - You can also use vanilla paste.
- Heavy Cream - Helps thicken the filling.
Fresh Whipped Cream
- Heavy Cream - Make sure your cream is COLD.
- Powdered Sugar - We will lightly sweeten the whipped cream with a little bit of powdered sugar.
- Vanilla Extract - For best results, use a high quality vanilla.
*See recipe card for quantities.
Peanut Butter Pretzel Pie Instructions
Here are step-by-step photos and instructions on how to make this Peanut Butter Pretzel Pie! Please find the detailed instructions in the recipe card at the end of this post.
Step 1: Finely pulse pretzels and in food processor fitted with an ‘S’ blade. Add brown or white sugar and melted butter and the pulse until combined. It should resemble wet sand.
Step 2: Transfer crumbs into a 9-inch pie pan and press into the bottom and up the sides of the pan. Bake at 350ºF (180ºC) for about 10 minutes or until golden brown. Allow to cool completely.
Hint: If you are pressed for time, allow crust to cool on a wire rack for 5 minutes and then place in the freezer for 15 minutes.
Step 3: Heat heavy cream in a small saucepan until simmering or microwave in 30 second intervals until warm. Add finely chopped chocolate into a medium bowl and submerge completely with the hot cream. Let stand, untouched for 3 to 4 minutes and then gently stir until combined. If the ganache hasn't completely melted, place in the microwave and heat in 20 second intervals until melted through.
Step 4: Pour chocolate ganache into the bottom of your cooled crust. Place in the fridge for 20 minutes and allow to set.
Hint: We want to make sure the chocolate ganache layer is firm before adding the peanut butter filling to prevent it from sinking to the bottom of the pie.
Step 5: Meanwhile, in a large mixing bowl, add room temperature cream cheese, peanut butter, powdered sugar and vanilla. With an electric mixer, beat on medium speed until combined. About 2 minutes. Scrape down the bowl as needed.
Step 6: With the mixer on medium speed, slowly drizzle heavy cream into the peanut butter mixture until combined. Mixture should be thick and silky.
Step 7: Remove crust from the fridge and spread filling into your crust. Return to the fridge and allow to set for at least 2 hours before serving.
Step 8: In a large bowl, add cold heavy cream and sifted powdered sugar. With a hand-held mixer or stand mixer fitted with a whisk attachment, whip on medium speed until you get medium to stiff peaks. Do not overmix!
Step 9: Remove pie from the fridge and top with whipped cream and decorate with any toppings you'd like. I added chocolate shavings. Serve and enjoy!
Substitutions
- Pretzels - No pretzels? No problem! Try graham crackers, Oreo cookies, Nutter Butter Cookies, digestive biscuits or Biscoff cookies.
- Brown Sugar - If you don't have brown sugar on hand, feel free to use white sugar for the crust.
- Peanut Butter - If you're out of peanut butter, try using cookie butter or Nutella instead!
Variations
- Swirl It! - Try swirling the chocolate ganache into the peanut butter filling for a fun twist.
- Make it Gluten-Free - Use gluten-free pretzels for a gluten-free version.
- Make a Chocolate Whipped Cream - If you're a huge chocolate lover like I am, top it with a chocolate whipped cream. The recipe could not be any easier and can be found in our delicious Black Forest Eton Mess recipe!
- Make a Chocolate Pudding - You can replace the chocolate ganache layer with a store bought chocolate pudding.
- Add-Ins - Try adding in Reese's Peanut Butter Cups, peanut butter chips or toffee pieces right into the peanut butter filling.
- Additional Toppings - Drizzle the top with melted peanut butter, salted caramel or melted chocolate or all 3!! You can also top it with Peanut Butter Cups, peanut butter chips or honey roasted peanuts!
Equipment
- 9-inch Pie Pan
Storage
- Store your pie in an airtight container in the fridge for 3 to 4 days.
Expert Tips
- Crush the pretzel crumbs as fine as you can. Some coarse pieces are okay, but keep in mind that it will be harder to slice through and it falls apart more easily.
- Soften Cream Cheese to room temperature. It will help create a smooth and creamy texture.
- Use Conventional Peanut Butter, such as Jif or Skippy for best results. Natural peanut butter separates and is not ideal for this pie.
- Use fresh pretzels. You can taste it when it's stale and it won't be as crisp.
- Use "Heavy Cream" for a sturdier whipped cream. Heavy cream has a higher percentage of milk fat than in "whipping cream." When whipped, heavy cream holds its shape for much longer and is more firm. However, either one will work. You will need a total of 2 bottles of heavy Cream for this recipe.
FAQs
Yes! Use gluten free pretzels.
You can make this pie 3 days in advanced. Just make the whipped cream right before serving.
Yes you can! You can use a 9-inch (23cm) springform pan or 9-inch (23cm) square pan.
Conventional or "no stir" peanut butter, such as Jif or Skippy contains sugar and hydrogenated fats to keep it from separating. Natural peanut butter only contains peanuts and possibly salt and naturally separates.
More Tarts and Pies
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📖 Recipe
Peanut Butter Pretzel Pie
- Total Time: 2 Hrs + 45 Mins
- Yield: 8 to 10 Servings
Description
This Peanut Butter Pretzel Pie is a salty and sweet dessert that's hard to resist. A beautiful layered pie featuring a crisp salty pretzel crust, chocolate ganache, creamy peanut butter filling and fresh whipped cream!
Ingredients
Pretzel Crust
- 1 ½ Cups (171g | 6 Ounces) Fine Pretzel Crumbs
- 3 Tablespoons Brown or White Sugar
- ½ Cup (113g | 1 Stick) Unsalted Butter, melted
Chocolate Ganache
- 4 Ounces (113g) Milk Chocolate or Semi-Sweet Chocolate, finely chopped
- ½ Cup (113g) Heavy Cream
Peanut Butter Filling
- 8 Ounces (227g) Full-Fat Cream Cheese Block, room temp
- 1 Cup (270g) No-Stir Peanut Butter
- 1 ¼ Cup (170g) Powdered Sugar
- 2 Teaspoons Vanilla Extract
- 1 Cup (227g) Heavy Cream
Fresh Whipped Cream
- 2 Cups (473g | 1 Pint) Heavy Cream
- 3 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
Instructions
- Set a rack in the center of the oven and set to 350ºF (180ºC).
-
To make the Pretzel Crust - Finely pulse pretzels and in food processor fitted with an ‘S’ blade. Add brown or white sugar and melted butter and the pulse until combined. It should resemble wet sand.
-
Transfer crumbs into a 9-inch pie pan and press into the bottom and up the sides of the pan. Bake for about 10 minutes or until golden brown. Allow to cool completely. If you are pressed for time, allow crust to cool on a wire rack for 5 minutes and then place in the freezer for 15 minutes.
-
To make the Chocolate Ganache - Heat heavy cream in a small saucepan until simmering or microwave in 30 second intervals until warm. Add finely chopped chocolate into a medium bowl and submerge completely with the hot cream. Let stand, untouched for 3 to 4 minutes and then gently stir until combined. If the ganache hasn't completely melted, place in the microwave and heat in 20 second intervals until melted through.
-
Pour chocolate ganache into the bottom of your cooled crust. Place in the fridge for 20 minutes and allow to set.
- To make the Peanut Butter Filling - In a large mixing bowl, add room temperature cream cheese, peanut butter, powdered sugar and vanilla. With an electric mixer, beat on medium speed until combined. About 2 minutes. Scrape down the bowl as needed.
- With the mixer on medium speed, slowly drizzle heavy cream into the peanut butter mixture until combined. Mixture should be thick and silky.
- Remove crust from the fridge and spread filling into your crust. Return to the fridge and allow to set for at least 2 hours before serving.
-
To make the Whipped Cream - In a large bowl, add cold heavy cream, vanilla and sifted powdered sugar. With a hand-held mixer or stand mixer fitted with a whisk attachment, whip on medium speed until you get medium to stiff peaks. Do not overmix!
-
Remove pie from the fridge and top with whipped cream and decorate with any toppings you'd like. I added chocolate shavings. Serve and enjoy!
Notes
- Store your pie in an airtight container in the fridge for 3 to 4 days.
- Prep Time: 35 Minutes
- Cook Time: 10 Minutes
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