Chocolate Peanut Butter Pretzel Pie
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.
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
Whipped Cream - Feel free to reduce the amount of whipped cream if you'd like. I used 1 full pint (2 cups) for that wow factor to impress my friends and family :)
Storage - Store your pie in an airtight container in the fridge for 4 days.
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