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Peanut Butter Pretzel Pie Recipe

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4 from 9 reviews

This Peanut Butter Pretzel Pie is a delightful combination of salty and sweet flavors wrapped in a crunchy pretzel crust and creamy peanut butter filling. Topped with a smooth chocolate ganache and optionally garnished with extra pretzels, this no-bake dessert is perfect for serving at gatherings or as a treat for yourself.

Ingredients

Crust

  • 2–3/4 cups crushed pretzel sticks
  • 1/3 cup sugar
  • 3/4 cup butter, melted

Filling

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 2 ounces cream cheese, softened
  • 1/3 cup sugar (remaining from 1 cup total)
  • 1/2 cup heavy whipping cream

Topping

  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy whipping cream (remaining from 3/4 cup total)
  • Additional crushed pretzel sticks, optional (for garnish)

Instructions

  1. Mix the pretzel crust: Preheat the oven to 350°F. In a bowl, combine the crushed pretzels, 1/3 cup sugar, and melted butter. Gently press the mixture onto the bottom and up the sides of a greased 9-inch deep-dish pie plate using the bottom of a glass or measuring cup, taking care not to pack it down too firmly to ensure easy slicing later.
  2. Bake the crust: Bake the crust for 12 to 15 minutes until it is set and turns lightly golden brown. Remove from oven and allow it to cool completely on a wire rack to room temperature.
  3. Bloom the gelatin: Sprinkle the unflavored gelatin over 1/4 cup cold water in a microwave-safe bowl. Let it stand for 5 minutes so the gelatin can bloom.
  4. Whip the peanut butter filling: In a large bowl, beat the peanut butter, softened butter, cream cheese, and remaining 2/3 cup sugar using a hand or stand mixer until the mixture is smooth and lump-free. Gradually beat in 1/2 cup heavy whipping cream, scraping down the sides and bottom of the bowl to ensure even mixing.
  5. Melt the gelatin: Microwave the bloomed gelatin on high for 10 to 20 seconds until fully melted and homogenous. Stir to combine completely.
  6. Combine filling and gelatin: Stir the melted gelatin into the peanut butter mixture until thoroughly combined. Pour this filling into the cooled pretzel crust and spread evenly with a mini offset spatula if needed.
  7. Melt the chocolate topping: In a microwave-safe bowl, melt the milk chocolate chips with the remaining 1/4 cup heavy whipping cream in 30-second intervals, stirring between each, until smooth. Allow the mixture to cool slightly to room temperature to thicken a bit.
  8. Spread the chocolate mixture: Carefully spread the chocolate ganache evenly over the peanut butter filling. Optionally, decorate the top with additional crushed or whole pretzels for extra texture and visual appeal.
  9. Chill the pie: Cover the pie and refrigerate for about 3 hours, or until the filling and chocolate topping are fully set before serving.

Notes

  • Do not pack down the pretzel crust too firmly to allow easy slicing of the pie.
  • Chocolate melts easily in the microwave; heat in short intervals and stir frequently to avoid burning.
  • Ensure the pie is fully chilled for clean slices and best texture.
  • For a firmer filling, you can increase the gelatin by half an envelope if desired.
  • Use creamy peanut butter for the smoothest filling texture.

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