May 19, 2024 This peanut butter pretzel pie is the epitome of yum. Cool, creamy, fluffy as a cloud, and packed with chocolate and peanut butter flavor. Bonus: You won’t need to switch on the oven. Let’s dive into how to make it! Then later, dive in and motorboat it.
Easy to make: Despite its incredible appearance, this pie is surprisingly easy to make. It requires a few basic steps. Party perfect: Whether you’re celebrating a special occasion or just craving a delicious treat at home, this Peanut Butter Pretzel Pie is super impressive. It’s great for family gatherings, potlucks, or as a special occasion dessert. Crowd-pleaser: This pie is guaranteed to be a hit with friends and family. Be prepared for requests for seconds (and probably the recipe).
Ingredients
Pull together these basic ingredients:
Chocolate-covered pretzels: They will be crushed and turned into a pretzel crust. Butter: Butter binds the crushed pretzels together to form the pie crust. Heavy cream: This adds luscious volume to the pie filling as a whipped filling. Powdered sugar: Powdered sugar sweetens the pie filling and helps stabilize the whipped cream. Vanilla extract: I recommend using pure vanilla extract for the best flavor. Cream cheese: This provides tanginess and structure to the filling. It should be softened before mixing. Creamy peanut butter: Choose natural peanut butter or an old-school brand. Both are great. Reese Peanut Butter Cups: Chopped Reese peanut butter cups or other peanut butter and chocolate candy add extra decadence to the pie. Cocoa powder: This is optional but adds a finishing touch to the pie.
Frozen peanut butter pie: Turn this recipe into a frozen treat by placing the pie in the freezer for a few hours until firm. Add other chocolatey layers: You could add fluffy instant chocolate pudding or a thin layer of chocolate ganache to your pie to turn it into a chocolate peanut butter pie! Nutella pretzel pie: In this variation, substitute Nutella for the peanut butter in the filling for a chocolate-hazelnut flavor. Top the pie with chopped hazelnuts. Peanut butter banana pie: Add sliced bananas to the filling for a classic flavor combo. S’mores peanut butter pretzel pie: Layer marshmallow fluff over the peanut butter filling instead of whipped cream and torch it until golden brown. Sprinkle crushed graham crackers over the top.
Tools to Grab
Here’s what to set aside to make this peanut butter pretzel pie recipe:
Bowl: To mix the crust. Pie pan: A 9-inch pan is perfect. A baking dish is great, too. Large bowl: To whip the cream in. Electric beater: To whip the cream with. Large mixing bowl #2: To prepare the filling in. Spoon: A large metal spoon to assemble the pie. Sharp knife: For smooth and easy slicing.
Make the pretzel pie crust
Kick off the process by mixing the crushed chocolate-covered pretzels with the melted butter. Stir together so the crumbs are well-coated in butter. Next, press this mixture firmly into the bottom and sides of a 9-inch pie dish. Chill in the freezer for 10 minutes to set it.
Whip the cream
Beat 2 cups of heavy cream until stiff peaks form in a large, clean bowl. Beat in 1/2 cup of the sugar and the vanilla extract. Set this aside.
Prepare the peanut butter mixture
In a clean bowl, beat the room temperature (soft) cream cheese, peanut butter + 1/2 cup powdered sugar until fluffy. Fold in about 1 cup of the whipped cream, gently.
Assemble the pie
Add the peanut butter layer into the chilled crust and sprinkle the chopped chocolate peanut butter cups evenly over the top of it. Spread the leftover cup of whipped cream over the top of the filling. Finally, lightly dust the whipped cream layer with cocoa powder.
Chill and serve
You will need to refrigerate the pie for at least 4 hours to set. Scoop the pie with a spoon onto small plates or into dessert bowls. You can slice it with a knife, but as a soft, fluffy dessert, the slices won’t be neat and tidy like a cheesecake.
Freezing
For longer storage, freeze the pie. Wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. It should last for up to 1-2 weeks in the freezer.
Thawing
If you’ve frozen the pie, thaw it in the refrigerator overnight before serving. This ensures that the pie retains its texture and flavor. I like to give it another dusting of cocoa powder before serving it.
Chill thoroughly: Ensure your pie is thoroughly chilled before serving to make scooping and serving easier. Use a food processor: For a uniformly fine texture, use a food processor to crush the pretzels for the crust. Pulse them until they resemble breadcrumbs for the best results. If you don’t have a food processor, crush them in a bag with a rolling pin. Whip cream slowly: When whipping heavy cream for the filling, do so gradually, starting at a low speed and gradually increasing to high. This helps stabilize the whipped cream and prevents it from becoming grainy. This is a good tip if you’re new to whipping cream. Stabilizing whipped cream: Adding powdered sugar helps stabilize it by absorbing excess moisture and preventing it from deflating. This results in firmer and longer-lasting whipped cream.
These rhubarb hand pies are so darn simple. For a down-homey kind of pie, try this strawberry-rhubarb classic. Strawberry buttermilk pie: It has that multi-generational feel. Try these cute peppermint Whoopie pies: your kids will LOVE them. Sugar-pie-tart-au-sucre is something special.
