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Peanut Butter Pretzel Pie


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  • Author: Lisa Flinn
  • 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 1/2 Cups (171g | 6 Ounces) Fine Pretzel Crumbs
  • 3 Tablespoons Brown or White Sugar
  • 1/2 Cup (113g | 1 Stick) Unsalted Butter, melted

Chocolate Ganache 

  • 4 Ounces (113g) Milk Chocolate or Semi-Sweet Chocolate, finely chopped
  • 1/2 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 1/4 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

  1. Set a rack in the center of the oven and set to 350ºF (180ºC).
  2. 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.

  3. 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.

  4. 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.

  5. Pour chocolate ganache into the bottom of your cooled crust. Place in the fridge for 20 minutes and allow to set.

  6. 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.
  7. With the mixer on medium speed, slowly drizzle heavy cream into the peanut butter mixture until combined. Mixture should be thick and silky.
  8. 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.
  9. 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!

  10. 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