This Chocolate 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, with layers of chocolate ganache, creamy peanut butter filling and fresh whipped cream.
Can we just take a moment to appreciate these layers? 😍 This chocolate peanut butter pretzel pie truly is the dreamiest.
The pretzel crust is buttery, salty and bakes up crisp with notes of caramel from the dark brown sugar. The chocolate ganache layer is silky smooth. The peanut butter filling is made with cream cheese and a generous amount of peanut butter and whips up ulta creamy with a mousse-like texture. It's very similar to my no-bake cheesecakes. The thick layer of fresh whipped cream is a must as it lightens up this decadent pie and looks so impressive. A showstopper of a dessert, guaranteed to wow your family and guests.
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♡ Why You Will Love This Chocolate Peanut Butter Pretzel Pie
- Flavor. Who doesn't love a good salty and sweet combo? The crust is buttery and salty and the filling is perfectly sweetened and full of peanut butter flavor! If you're a huge fan of peanut butter, definitely check out my Brown Butter Peanut Butter Cookies or No-Bake Snickers Cheesecake Bars.
- Quick and SO easy to make. This is nearly a no-bake recipe, with the exception of the pretzel crust. It gets baked for just 10 minutes to get nice and crisp. The rest of the components don't require any baking and comes together quickly.
- Can easily be made ahead. Prep it 3 days ahead and make the whipped topping the day you plan on serving it.
- Feeds a crowd. This pie is really decadent so a little goes a long way. It can feed up to 12 people, so it's perfect for birthdays, parties, potlucks and holiday get togethers.
Ingredients Notes
Here are some notes about all the ingredients used in this Chocolate Peanut Butter Pretzel Pie. Quantities and full instructions are in the recipe card below!
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 - Not only does it add flavor, it also helps the crust bind together, and makes it crispy when baked.
- Dark Brown Sugar - A tiny bit of sugar is added to the crust to add a touch of sweetness to balance the salty pretzels.
Chocolate Ganache
- Chocolate - I'm using a 60% chocolate, but you can use milk chocolate or semi-sweet chocolate as the pie is not very sweet. However, I recommend sticking with a chocolate bar rather than chocolate chips because they don't melt as easily.
- Heavy Cream - Helps create a creamy and decadent filling.
Peanut Butter Mousse Filling
- Cream Cheese - Use full-fat cream cheese brick for best results. Do not use whipped or cream cheese spread.
- Regular Peanut Butter (not natural) - Use a conventional peanut butter such as Jif or Skippy. You can use smooth or chunky peanut butter.
- 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 flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Chocolate Peanut Butter Pretzel Pie! Please find the detailed instructions in the recipe card at the end of this post.
Step 1: Make 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.
Step 2: Bake Crust - 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.
💡 Tip
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: Make Ganache Layer - Heat heavy cream in a small saucepan until simmering. Add finely chopped chocolate into a heatproof bowl and submerge completely with the hot cream. Let stand, untouched for 4 to 5 minutes and then gently stir until combined.
Step 4: Add Ganache Layer - Pour chocolate ganache into the bottom of your cooled crust. Place in the fridge for 20 minutes and allow to set.
💡 Tip
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: Make Filling - 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: Add Peanut Butter Filling - 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: Make Whipped Topping - 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: Top & Serve - 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 - I recommend using dark brown sugar because it makes the crust taste like caramel when baked, but you can use light brown sugar or white sugar.
- Peanut Butter 🥜 - If you're out of peanut butter or unable to consume peanuts, try using cookie butter or Nutella instead! You'll need to decrease the powdered sugar quantity by half though.
- Chocolate - I'm using a 60% chocolate, but you can use milk chocolate or semi-sweet chocolate as the pie is not very sweet. However, I recommend sticking with a chocolate bar rather than chocolate chips because they don't melt as easily.
Variations
- Swirl It! - Try swirling the chocolate ganache into the peanut butter filling for a fun twist.
- 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 bits 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!
- Make it Gluten-Free - Use gluten-free pretzels for a gluten-free version.
Key Equipment
- Food Processor or Grinder - To make the crust. If you don't have a food processor, you can place the pretzels in a large ziploc bag and crush it with a rolling pin or mallet. You'll just want it as fine as possible.
- Bowls - For the filling, chocolate ganache and whipped topping.
- Electric Mixer - You'll need an electric mixer for making the filling and whipped cream.
- Standard 9x2 inch Pie Pan (not an affiliate link)
- Small Pot - For if you're heating the cream on the stove for the ganache.
Storage
- Refrigerator - Store your chocolate peanut butter pretzel pie in an airtight container in the fridge 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 when it's stale and it won't be as crisp.
Use "Heavy Cream" for a sturdier whipped topping. 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 3 ½ cups (1 ½ pints) of heavy Cream for this recipe.
FAQs
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.
Yes! Use gluten free pretzels.
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📖 Recipe
Chocolate Peanut Butter Pretzel Pie
INGREDIENTS
Pretzel Crust
- 1 ½ Cups (155g) Fine Pretzel Crumbs
- ¼ Cup (50g) Brown Sugar
- ½ Cup + 2 Tbsps (142g) Unsalted Butter melted
Chocolate Ganache
- 4 Ounces (113g) 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) Regular Peanut Butter like Jif or Skippy (not natural)
- 1 Cup + 2 Tablespoons (127g) Powdered Sugar
- 2 Teaspoons Vanilla Extract
- 1 Cup (227g) Heavy Cream cold
Fresh Whipped Cream
- 2 Cups (473g) Heavy Cream cold
- 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 sugar and melted butter and then pulse until combined. It should resemble wet sand.1 ½ Cups (155g) Fine Pretzel Crumbs¼ Cup (50g) Brown Sugar½ Cup + 2 Tbsps (142g) Unsalted Butter
- Transfer crumbs into a standard 9-inch (23cm) pie pan and press into the bottom and up the sides of the pan. Bake for about 10 to 12 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 - Finely chop the chocolate and transfer to a medium heatproof bowl and set aside. Heat heavy cream in a small saucepan on medium-low heat until simmering, which is 180ºF (83ºC). Pour hot cream over chopped chocolate, making sure to submerge all the chocolate. Cover with a kitchen town and let stand, untouched for 4 to 5 minutes. Gently stir with a rubber spatula until combined. If the ganache hasn't completely melted, you can either place the bowl over a small pot of simmering water or place in the microwave and heat in 20 second intervals until melted through.4 Ounces (113g) Semi-Sweet Chocolate½ Cup (113g) Heavy Cream
- Pour chocolate ganache into the bottom of your cooled crust and then place it in the fridge for 20 minutes 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.8 Ounces (227g) Full-Fat Cream Cheese Block1 Cup (270g) Regular Peanut Butter like Jif or Skippy (not natural)1 Cup + 2 Tablespoons (127g) Powdered Sugar2 Teaspoons Vanilla Extract
- With the mixer on medium speed, slowly drizzle heavy cream into the peanut butter mixture until combined. Mixture should be thick and silky.1 Cup (227g) Heavy Cream
- 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!2 Cups (473g) Heavy Cream3 Tablespoons Powdered Sugar1 Teaspoon Vanilla Extract
- 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
Mimi says
What a deee-licious and decadent pie! It was extremely easy to make and the clean up was a breeze because there was nothing left!! LOL! The crust was the star of the show. We could not stop eating it! 🤤
Lisa says
Yes, that crust is pure heaven! I'll be making it for my family for Thanksgiving! Thank you so much for your wonderful review and for trying it! ❤️
Krystle says
This pie was to die for!!! The sweet and salty combination is just divine. Thank you for sharing!
Lisa says
Yay! I'm so happy you enjoyed it! Thank you for your fantastic review! 😊
Karen Guzman says
This peanut butter pie is beyond good and the pretzel crust is out of this world! I will be making this again for our Christmas table next week! Thank you for sharing!
Lisa says
Thank you so much for making this recipe and for your review! The crust is so addicting right? Have a wonderful Christmas!! 😊
Sandee says
Why will natural peanut butter not work?
Lisa Flinn says
Hi Sandee! In natural peanut butter, the peanut oil separates and rises to the top because it doesn't contain any stabilizers. This is not ideal, as it can cause the filling to separate and/or become oily. Happy baking!