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Chocolate Peanut Butter Pretzel Pie Recipe

Chocolate Peanut Butter Pretzel Pie Recipe
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★★★★★

4.8 from 12 reviews

This Chocolate Peanut Butter Pretzel Pie combines a crunchy pretzel crust, rich chocolate ganache, and creamy peanut butter filling topped with fluffy whipped cream. It’s a perfect dessert that balances salty, sweet, and creamy flavors for an indulgent treat.

Ingredients

Scale

Pretzel Crust

  • 1 1/2 Cups (155g) Fine Pretzel Crumbs
  • 1/4 Cup (50g) Brown Sugar
  • 1/2 Cup + 2 Tablespoons (142g) Unsalted Butter, melted

Chocolate Ganache

  • 4 Ounces (113g) Semi-Sweet Chocolate, finely chopped
  • 1/2 Cup (113g) Heavy Cream

Peanut Butter Filling

  • 8 Ounces (227g) Full-Fat Cream Cheese, room temperature
  • 1 Cup (270g) Regular Peanut Butter (e.g., Jif or Skippy, not natural)
  • 1 Cup + 2 Tablespoons (127g) Powdered Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Cup (227g) Heavy Cream, cold

Whipped Cream Topping

  • 2 Cups (473g) Heavy Cream, cold
  • 3 Tablespoons Powdered Sugar
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Preheat Oven: Set a rack in the center of the oven and preheat to 350ºF (180ºC).
  2. Make Pretzel Crust: In a food processor fitted with an ‘S’ blade, finely pulse pretzels until crumbly. Add brown sugar and melted butter, then pulse again until the mixture resembles wet sand.
  3. Form and Bake Crust: Transfer the pretzel crumb mixture into a 9-inch (23cm) pie pan. Press the crumbs evenly into the bottom and up the sides of the pan. Bake for 10 to 12 minutes or until golden brown. Cool completely, or if pressed for time, cool on a wire rack for 5 minutes then freeze for 15 minutes.
  4. Prepare Chocolate Ganache: Place chopped semi-sweet chocolate in a medium heatproof bowl. Heat heavy cream on medium-low until simmering (about 180ºF or 83ºC). Pour hot cream over chocolate, ensuring all pieces are submerged. Cover and let stand for 4 to 5 minutes. Stir gently until smooth. If not fully melted, gently warm over simmering water or microwave in 20-second bursts until combined.
  5. Set Ganache: Pour the chocolate ganache into the cooled pretzel crust. Refrigerate for 20 minutes to set.
  6. Make Peanut Butter Filling: In a large bowl, combine room temperature cream cheese, peanut butter, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until smooth, scraping the bowl as needed.
  7. Add Heavy Cream to Filling: With the mixer running on medium speed, gradually drizzle in 1 cup (227g) cold heavy cream until fully incorporated and the mixture becomes thick and silky.
  8. Assemble Filling: Remove crust from the refrigerator and spread the peanut butter filling evenly over the set ganache layer. Return to the fridge and let it set for at least 2 hours.
  9. Whip Cream Topping: In a large bowl, combine 2 cups (473g) cold heavy cream, powdered sugar, and vanilla extract. Using a hand-held or stand mixer with a whisk attachment, whip on medium speed until medium to stiff peaks form. Be careful not to overwhip.
  10. Finish and Serve: Remove the pie from the fridge and spread or pipe the whipped cream topping over the peanut butter layer. Optionally decorate with chocolate shavings or other desired toppings. Slice and enjoy!

Notes

  • Use regular, smooth peanut butter for the best texture; avoid natural peanut butter as it may alter consistency.
  • Make sure cream cheese is at room temperature for smooth mixing.
  • The pretzel crust can be made ahead and stored in the refrigerator if needed.
  • If you want firmer ganache, refrigerate longer before adding filling.
  • This pie should be stored in the refrigerator and is best enjoyed within 3 days.
  • For a dairy-free modification, substitute dairy-free cream cheese and heavy cream but note this may change texture.

Nutrition

Keywords: Chocolate Peanut Butter Pretzel Pie, peanut butter pie, pretzel crust dessert, chocolate ganache pie, no-bake peanut butter pie, creamy peanut butter dessert

Find it online: https://dailysimplerecipe.com/chocolate-peanut-butter-pretzel-pie-recipe/