Chocolate Peanut Butter Pretzel Pie
This no-bake pie layers rich chocolate and creamy peanut butter over a crunchy pretzel crust. Sweet, salty, and irresistibly smooth in every slice.
Equipment
- 9-inch pie plate
- electric mixer
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
Instructions
- 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.
- Bake the crust for 10 to 12 minutes, until fragrant and lightly toasted. Cool completely.
- 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.
- Beat the cream cheese, peanut butter, powdered sugar, vanilla and salt until smooth. In a separate bowl, beat the heavy cream to medium peaks.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 620kcalCarbohydrates: 42gProtein: 11gFat: 47g