Peanut Butter Pretzel Pie
Peanut butter pretzel pie has a salted pretzel crust and a rich homemade peanut butter filling. Serve it chilled or frozen. It's an easy make ahead dessert recipe that everyone will love!
Servings: 10 slices
Calories: 531kcal
Equipment
Ingredients
Pretzel Crust
- 1½ cups pretzel crumbs very finely crushed
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon optional
Peanut Butter Filling
- 1 cup heavy cream cold
- ¾ cup plus 1 tablespoon powdered sugar, divided
- 1½ teaspoon vanilla extract
- 1 pinch salt
- 8 ounces cream cheese full fat, brick style, room temperature
- 1¼ cup peanut butter creamy peanut butter
Decoration
- Reeses peanut butter cups large or small, chopped or halved
- pretzel twists optional
Instructions
Pretzel Crust
- Preheat oven to 350℉.
- In a food processor, pulse the pretzels til they are fine crumbs. (It's very important that the prezels are finely crushed finely. If they aren't, the crust won’t hold together as well).
- Pour the pretzel crumbs into a medium mixing bow. Stir in the granulated sugar and cinnamon (if using). Add the melted butter and stir together until crumbs are well coated with butter and the mixture comes together (it should feel like wet sand). Pour the mixture into a 9 inch pie plate.
- Use medium pressure with your hand to pat the crumbs into the bottom and up the sides to compact the crust. Press down til mixture is no longer crumbly. If you like you can use a flat bottomed ½-cup measuring cup to help press down the crust and to make the surface smooth. Run the tip of a spoon around the bottom edge of the pan. This will help the crust stay together when you slice it.
- Bake for 8 minutes. Set on a wire rack to cool completely before filling. Cool for at least 20 minutes.
Peanut Butter Filling
- When the crust has almost cooled, get started on the filling.
- Pour the cold heavy cream into a medium mixing bowl. Beat with an electric mixer til medium peaks or til cream has started to thicken. Add the vanilla and 1 tablespoon of powdered sugar. Beat til stiff peaks form. Set aside.
- In a large mixing bowl, beat the room temperature cream cheese and peanut butter with an electric mixer on medium high speed for 2 minutes. Add the ¾ cup of powdered sugar and mix til smooth.
- Add half of the whipped cream to the peanut butter mixture. Use a spatula to gently fold the whipped cream into the peanut butter mixture til almost combined then add the rest of the whipped cream and fold it in. Be careful not to overmix or to mix too hard or quickly.
- Pour the filling into the cooled crust. Cover the pan with aluminum foil. Chill in the freezer for at least 3 hours.
Decoration
- Top with chopped Reeses peanut butter cups, pretzels, flaky sea salt or any of your favorite toppings! Serve chilled or frozen, depending on your preference.
Video
Notes
Peanut butter: Use conventional creamy peanut butter such as Jif or Skippy. I don't recommend natural peanut butter for this recipe.
Pretzels: Make sure that your pretzels are fresh. Also, it's very important that the prezels are finely crushed. If they aren't, the crust won’t hold together as well.
Crust options: Make a graham cracker, Oreo or Teddy Grahams crust in place of a pretzel crust. You can also use a store bought Oreo or graham cracker crust or homemade or store bought pie dough!
Toppings: Use your favorite toppings. Drizzle with chocolate ganache or melted peanut butter or top with chopped roasted peanuts! Top the pie with whipped cream before serving.
Pie dish: Use a 9 inch pie dish.
Serving: Serve the pie frozen or refrigerated.
Storage: Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Nutrition
Serving: 1slice | Calories: 531kcal | Carbohydrates: 31g | Protein: 11g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 370mg | Potassium: 265mg | Fiber: 2g | Sugar: 18g | Vitamin A: 938IU | Vitamin C: 0.4mg | Calcium: 60mg | Iron: 1mg
