Chocolate Peanut Butter Pretzel Pie

If you love the mix of sweet and salty, this chocolate peanut butter pretzel pie is going to be your new favorite dessert.

It starts with a crunchy pretzel crust, followed by a smooth layer of chocolate ganache. On top of that sits a creamy peanut butter filling that just melts in your mouth.

I finish it off with a soft layer of whipped cream, a handful of mini pretzels, and a light drizzle of chocolate.

The best part is that most of the work is just chilling in the fridge. You don’t need any fancy skills to put it together.

It’s the kind of pie that looks like it took hours, but it’s actually pretty simple to make.

Why You’ll Love It

Sweet and Salty Magic – The salty pretzels and rich chocolate come together in every bite for a flavor combo you cannot stop eating.

Layers of Goodness – You get a crunchy crust, smooth ganache, fluffy peanut butter filling, and pillowy cream all in one slice.

No Baking Stress – The only oven step is a quick crust, and the rest just chills in the fridge until it is ready.

Creamy Dreamy Filling – The peanut butter layer is light and airy thanks to folded whipped cream, so it melts in your mouth.

Recipe Ingredients

For the Pretzel Crust

• 2 cups Finely Crushed Pretzels
• 3 tbsp Light Brown Sugar
• 1/2 cup Unsalted Butter, Melted

For the Ganache Layer

• 6 oz Semisweet Chocolate, Chopped
• 1/2 cup Heavy Cream

For the Peanut Butter Filling

• 8 oz Cream Cheese, Softened
• 1 cup Creamy Peanut Butter
• 3/4 cup Powdered Sugar
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Fine Sea Salt
• 1 1/2 cups Heavy Cream

For the Topping

• 3/4 cup Heavy Cream
• 2 tbsp Powdered Sugar
• 1/2 cup Mini Pretzels
• 2 oz Semisweet Chocolate
• 1 tsp Coconut Oil

Directions

Step 1

Heat the oven to 350 F. Combine the crushed pretzels, brown sugar and melted butter, then press the mixture firmly into the bottom and sides of a 9-inch pie plate.

Step 2

Bake the crust for 10 to 12 minutes, until fragrant and lightly toasted. Cool completely.

Step 3

Heat the cream for the ganache until steaming and pour it over the chopped chocolate. Let it stand for 2 minutes, stir until smooth and spread over the cooled crust. Refrigerate for 20 minutes.

Step 4

Beat the cream cheese, peanut butter, powdered sugar, vanilla and salt until smooth. In a separate bowl, beat the heavy cream to medium peaks.

Step 5

Fold one-third of the whipped cream into the peanut butter mixture, then gently fold in the remainder. Spread the filling over the firm ganache and refrigerate for at least 6 hours.

Step 6

Beat the topping cream and powdered sugar to firm peaks, then spoon or pipe it over the chilled pie. Arrange the mini pretzels on top.

Step 7

Melt the semisweet chocolate with the coconut oil and cool for 5 minutes. Drizzle it over the pie shortly before serving so the pretzels remain crisp.

My Tips

Crush the Pretzels Really Fine

You want the pretzels crushed into small crumbs, almost like sand, with just a few tiny pieces here and there. From my experience, this is what holds the crust together and keeps it from falling apart when you slice the pie.

The easiest way is to put them in a food processor and pulse until fine. If you don’t have one, seal them in a zip-top bag and crush them with a rolling pin.

Press the crumbs down firmly with the bottom of a measuring cup, both on the bottom and up the sides. A loosely packed crust will crumble the moment you serve it.

Cool the Crust Completely Before Adding Ganache

The crust needs to be fully cool before you pour the warm ganache on top. If it’s still warm, the ganache will soak into the crust instead of sitting on top as a clean layer.

I’ve found that giving it at least 30 minutes on the counter works well. If you’re in a rush, pop it in the fridge to speed things up.

Don’t Let the Cream for the Ganache Boil

Heat the heavy cream just until you see steam rising and tiny bubbles forming around the edges. You don’t want it to come to a full boil.

If the cream gets too hot, it can make the ganache grainy instead of silky. My favorite trick is to pull it off the heat the second it starts steaming, then pour it over the chopped chocolate and let it sit those full 2 minutes before stirring.

More Recipes

• Chocolate Peanut Butter Lava Cookies
• Nutella Stuffed Chocolate Cookies
• Salted Caramel Chocolate Tart
• Silky Chocolate Mousse
• Molten Chocolate Lava Cakes

Frequently Asked Questions

Can I use natural peanut butter for the filling?

It is best to stick with a regular creamy peanut butter like the ones that stay smooth and thick in the jar. Natural peanut butter tends to separate and can make the filling too oily and loose to hold its shape.

If natural is all you have, stir it really well first and know the texture might be a little softer than expected.