Frozen Peanut Butter Pretzel Pie

This Frozen Peanut Butter Pretzel Pie is out of this world good! It’s decadent, sweet, salty and so easy to make. This dessert has SUMMER written all over it!

Guys, we’re total peanut butter addicts over here. This frozen peanut butter pie is a delicious (almost) no-bake treat that’s perfect for warm weather. It has a chocolate pretzel crust, a thick and creamy peanut butter filling, and is topped with a luscious ganache and lots of peanut butter cups and pretzels. If you love sweet and salty desserts, this one’s for you!

Summer is finally here and so is the heat!!! We’ve been spending lots of time in the shade and at the splash pad. Anything to avoid the baking in the sun! The 90+ degree weather has got me craving something sweet, cold and decadent. This peanut butter pretzel pie is just what I need. It’s easy to whip up and even easier to devour.

You’ll need to plan out a some extra time for the pie to set. Which means, in total, this recipe requires about 2 ½ hours. I know that seems like a lot, but only half an hour is hands-on time. So when you make it this summer, you won’t be slaving over it all day, long, it’ll be tucked away in your freezer doing its thing while you’re enjoying the A/C or the pool.

When it’s set, grab a knife, some plates and forks and dig in! P.S. I think I’m finally getting the hang of this no-bake thing, which means you can expect to see a few more no-bake goodies coming to the blog soon. This frozen peanut butter pretzel pie was a huge hit at our house. Our family loved it and I think yours will too! ENJOY!!

Peanut Butter Pretzel Pie Recipe

Layers of crushed pretzels, chocolate, and creamy peanut butter filling make this Peanut Butter Pretzel Pie an easy, chilled dessert that’s cool, smooth, and ready for summer.

4.88 from 8 votes

Pin Rate Save Saved!

Course: Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Prep Time: 17 minutes mins

Cook Time: 8 minutes mins

Total Time: 25 minutes mins

Servings: 10 servings

Calories: 797kcal

Author: Andrea

Print (email required)

Ingredients

For the Crust

• ▢ 1 1/4 cup Oreo cookie crumbs - OR graham cracker crumbs
• ▢ 1/2 cup pretzels - crushed into crumbs
• ▢ 6 tbsp unsalted butter - melted
• ▢ 2 tbsp dark brown sugar

For the Filling

• ▢ 8 oz cream cheese - room temperature
• ▢ 1 1/4 cup smooth peanut butter
• ▢ ¾ cup powdered sugar
• ▢ 1 tablespoon vanilla extract
• ▢ 2 cup heavy whipping cream

For the Topping

• ▢ 1 cup milk chocolate chips
• ▢ 1/2 cup semisweet chocolate chips
• ▢ 1/2 cup heavy whipping cream
• ▢ 1/2 cup peanut butter cups - chopped
• ▢ 1/2 cup pretzels - chopped

Save this recipe!

Get this sent to your inbox, plus get new and favorite recipes from us!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Instructions

To Make the Crust

• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). In a medium mixing bowl, combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist. Press into the bottom and up the sides of a 9-inch pie dish (a pie dish with a tall rim works best to hold the filling). Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.

To Make the Filling

• Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, and mix until combined. In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half of the whipped cream into the peanut butter mixture. Fold the remaining whipped cream in until smooth and creamy. Pour into the cooled pretzel pie crust, then spread into an even layer.

To Make the Topping

• Combine the chocolate and cream in a 2-cup glass measuring cup or a medium-sized microwave-safe bowl. Heat at half power for one minute, stir, then repeat. Remove and whisk for 1 minute until smooth. Spread over the filling, then top with chunks of peanut butter cups and pretzels. Chill for 2 hours. Remove 10 minutes before serving and cut with a sharp knife (rinse under warm water for a clean cut). Serve cold.

NOTES

-You can replace the pretzels in the crust with more chocolate cookie or graham cracker crumbs. 

STORE any leftovers of your Chocolate Peanut Butter Pie in an airtight container or covered tightly and keep in the fridge for up to 5 days. It’s best kept chilled, especially because of the cream filling and topping. If you’d like to FREEZE it, wrap the pie (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to 2 months.

Let it thaw in the refrigerator overnight before serving. It's meant to be served cold, straight from the fridge or slightly softened at room temperature.

Nutrition

Serving: 10serving | Calories: 797kcal | Carbohydrates: 60g | Protein: 15g | Fat: 58g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 496mg | Potassium: 479mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 4mg