Peanut Butter Pretzel Pie Recipe

A slice of chocolate and peanut butter pie on a white plate.

4.89 from 9 votes

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.

Prep Time17

Cook Time8

Total Time25

Course: Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 797kcal

Author: Andrea

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

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.

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