Description
This decadent Chocolate Peanut Butter Pretzel Pie features a salty pretzel crust, a creamy peanut butter layer, and a rich chocolate ganache topping. With layers of smooth peanut butter cream cheese filling and homemade whipped cream, this no-bake dessert is perfect for peanut butter and chocolate lovers. The pie is chilled for a few hours to set, making it a refreshing and indulgent treat for any occasion.
Ingredients
Crust
- 4 ounces pretzels, any type, plus additional for garnish
- 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, softened, divided
- 2 tablespoons granulated sugar
Ganache
- ¾ cup heavy whipping cream
- ¾ cup chocolate chips, any type
Peanut Butter Bottom Layer
- ½ cup creamy peanut butter (not natural)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons powdered sugar
- Pinch of salt
Peanut Butter Cream Cheese Filling
- 1 ¼ cups heavy whipping cream
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter (not natural)
- 1 cup powdered sugar
Instructions
- Make the ganache: Place ¾ cup heavy whipping cream into a microwave-safe bowl. Microwave on high for 1 minute until the cream is steaming. Remove from microwave and add in the chocolate chips. Let sit for 2 minutes, then whisk until smooth. Set aside to cool to room temperature.
- Make the crust: Melt 1 stick of butter in the microwave. Finely grind the pretzels in a food processor. Add granulated sugar and melted butter to the pretzel crumbs and pulse until combined. Press this mixture firmly onto the bottom and sides of a 9-inch pie pan. Refrigerate while preparing the next step.
- Prepare the peanut butter bottom layer: In a small bowl, mix ½ cup peanut butter, 2 tablespoons softened butter, 2 tablespoons powdered sugar, and a pinch of salt until smooth. Spread this evenly over the prepared pretzel crust. Return crust to the refrigerator.
- Whip the cream: Using hand beaters or a stand mixer with a whisk attachment, whip the remaining 1 ¼ cups heavy whipping cream on high speed until stiff peaks form. Transfer to another bowl if using stand mixer to free the bowl for next step.
- Make the peanut butter cream cheese filling: In a clean bowl or stand mixer bowl, beat softened cream cheese, 1 cup peanut butter, and 1 cup powdered sugar on high speed for 2 minutes until fluffy and combined, scraping down the sides once during mixing.
- Fold in whipped cream: Stir about one-third of the whipped cream into the peanut butter cream cheese mixture until incorporated. Then gently fold in the remaining whipped cream with a rubber spatula until fully combined.
- Assemble the filling: Scrape the peanut butter cream cheese filling over the peanut butter bottom layer in the pie crust. Smooth into an even layer with a spatula.
- Add ganache topping: Ensure the chocolate ganache is at room temperature. If not, chill briefly in freezer. Pour ganache over the top of the pie and smooth evenly.
- Chill and serve: Refrigerate the pie for at least 3 hours or up to 2 days until set. Once ganache firms, loosely cover the pie to keep fresh. Before serving, let pie sit at room temperature for 15 minutes and garnish with additional crumbled pretzels.
Notes
- You can use any type of pretzels for the crust, salted or unsalted depending on your preference.
- Letting the ganache cool to room temperature before pouring prevents it from running too thin and ensures a smooth top layer.
- This pie requires chilling time for the layers to set properly, so plan ahead.
- Ensure all dairy ingredients are at room temperature for easier mixing and smoother texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (microwaving ganache and melting butter)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
