Peanut Butter Pretzel Pie | This 7-ingredient pie features a smooth, creamy peanut butter pie filling inside a buttery pretzel crust, topped with chocolate ganache and crushed pretzel pieces. It’s the perfect dessert for a gathering or a special treat and requires just a few simple steps.
This deliciously rich peanut butter pretzel pie perfectly balances sweet and salty flavours, with the crunchy pretzels and sweet peanut butter filling.
The peanut butter layer is fluffy and rich, made with whipped cream and smooth cream cheese. It’s topped with a layer of homemade chocolate ganache and pretzel pieces. I used a mixture of roughly chopped and whole mini pretzels for the top.
The peanut butter pie filling is no bake, and the pretzel crust requires 10 minutes of baking. Overall, this delicious chocolate peanut butter pie takes about 30 minutes of prep and 2-3 hours of chill time.
This pie is perfect for sharing and everyone is sure to enjoy it. I recommend slicing it into 12 pieces, as it is pretty rich and sweet.
How to make pretzel pie crust
The salty pretzel pie crust pairs perfectly with the sweet, peanut butter filling and chocolate topping.
To crush the pretzels, add them to a ziplock bag and roll over it with a rolling pin. They should be finely crushed, like crushed peanuts. You could also pulse them in a food processor.
Combine the crushed pretzels with melted butter and mix into a slightly wet, buttery mixture. Press it into a 9-inch pie dish, evenly distributing it up the sides to form a pie crust.
Bake for 10 minutes at 350°F/180°C.
How to slice a frozen pie
Slicing frozen pie can be a challenge! It can be too hard and crumble apart, but with these tips, it’s a super easy process!
Start by running a large sharp knife under hot water, until it’s hot to the touch. Dry it so it’s not dripping with water. Then slice into the pie. I did 12 slices for this peanut butter pretzel pie.
After each slice, wipe the knife clean of pie filling, and repeat, running it under hot water and drying as needed.
How to make homemade chocolate ganache
Ganache is a 2 ingredient chocolate sauce that thickens when chilled, made with 1 part whipping cream and 1 part chocolate.
To make a traditional ganache, heat the whipping cream in a pot over medium heat. Do not use high heat, as it can overheat and curdle. You don’t want the cream to simmer, you only want it to heat to about 190°F/85°C.
Add chopped chocolate to a heat-proof bowl, and pour the hot cream over it. Let it sit for 2-3 minutes so the cream can melt the chocolate, then whisk until smooth.
If the cream doesn’t melt the chocolate, microwave the mixture in 10-second increments, and whisk in between to combine.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Combine the crushed pretzels and melted butter into a crumbly mixture. Press it into a 9-inch pie dish, smoothing it up the sides. Bake for 10 minutes.
Whip half of the cream until it begins to thicken, then add the vanilla and brown sugar, and whip until thick.
Beat the cream cheese until smooth and fluffy. If it’s not completely smooth, the filling will be lumpy. Add the peanut butter and combine.
Slowly incorporate the whipped cream into the cream cheese mixture. Add the filling to the pie crust and freeze while you make the ganache.
Heat the rest of the cream until just hot, don’t simmer it. Pour it over the chocolate and let it sit for 2-3 minutes, then whisk to combine.
Pour the ganache over the pie, and top with chopped pretzels. Freeze for 2-3 hours.
To serve, slice with a hot knife. Read my instructions above for a how-to.
Tips for making chocolate peanut butter pie
What to serve with peanut butter pie
If you have extra whipped cream, you can whip it and serve a dollop on top of the pie.
Serve the pie frozen, or refrigerated. If serving from frozen, let it sit for a few minutes before slicing with a hot knife.
If you love chocolate, try my Chocolate Hazelnut Tartlets.
Storage
Store the pie covered in the fridge for up to 3-4 days, or in the freezer for up to 6 months. If serving frozen, let it sit for 5-10 minutes before slicing.
FAQ’s
I used mini pretzels, but you can use anything from large pretzels to pretzel sticks. You’ll need some crushed for the crust, and some chopped for topping.
Peanut Butter Pretzel Pie Recipe
Equipment
- 1 9-inch pie dish
Ingredients
- 1 ½ cups finely crushed pretzels
- 8 tablespoons butter melted
- 2 cups whipping cream divided
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 250 grams cream cheese 8oz brick, softened
- 1 cup creamy peanut butter
- 1 cup dark chocolate chopped
- ⅔ cups roughly chopped pretzels can use some whole too
Instructions
- Preheat the oven to 350°F/180°C.
- In a bowl, combine the finely crushed pretzels with the melted butter. Mix to combine and press into a 9-inch pie pan, smoothing it up the sides of the dish. Bake for 10 minutes, then allow to cool.
- Whip 1 cup of whipping cream in your stand mixer, or with a hand mixer, until it begins to thicken. Add the vanilla and brown sugar, and whip until thick. Transfer to a bowl and place in the fridge.
- Beat the cream cheese in your stand mixer, or with a hand mixer, until smooth and fluffy. If it's not smooth, the filling will be lumpy. Add the peanut butter and mix until smooth and combined.
- Remove the bowl from the stand mixer and add a third of the whipping cream mixture to the cream cheese, folding to combine. Fold in the second third, and then the last third. The mixture should be smooth. If it's lumpy, you can whip it until smooth.
- Fill the pie crust with the filling, smoothing the top. Transfer to the freezer while you make the ganache.
- Place the chopped chocolate into a large heat-proof bowl. Heat the remaining cup of whipping cream in a pot over medium heat, to about 190°F/85°C. Don't overheat or simmer it as it can curdle.
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then whisk until smooth. Pour the ganache over the top of the pie. It should cool slightly and be just warm. Top the pie with chopped and whole pretzels, and freeze for 2-3 hours.
- To serve, run a large knife under hot water to heat it. Dry it and slice the pie, wiping the blade after each slice. Repeat the process, slicing it into 12 slices.
Notes
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
