Chocolate Peanut Butter Pie - a really easy no-bake pie recipe that is filled with creamy peanut butter, cream cheese and whipped cream. The decadent filling is spooned into a buttery, graham crust and has a chocolate drizzle on top. Perfect for a summer party!
This chocolate peanut butter pretzel pie is all I have on my mind! I can tell you this...there is not much that I want to turn my oven on for these days. But this chocolate-peanut butter pretzel pie is a reason to reconsider. It is really an easy recipe that doesn't even require much effort.
I have avoided this pie in my life for some years now! I made this some time ago. There was sort of sheer mayhem with the guests at the dinner party where I brought it. I tasted a sliver, as I wanted to leave more for guests at my friend's party, and my life changed.
This post is updated from November 2015
This is also frozen peanut butter, but not the one my mother-in-law froze. I used fresh peanut butter and there is freshly whipped cream.
There is a lovely and very easy pretzel crust and there is the chocolate peanut butter topping I melted and sort of spread on top. I was trying not to spread it around too much so I wouldn't disturb the filling. It may not look that pretty, but let me tell you something, it was.
I made this pie for a going away party for some friends. I didn't get the best photos of it after it was frozen and set. I had to sneak it out of the freezer to let it thaw a little. I knew there would be about 4 teenagers at the party and I knew this would be something they would like.
It seems I should've made two pies, as the kids were arguing over the last slice! If you don't want to make the crust in the food processor, you could put the pretzels in a big zipped lock bag, close it and crush it with your rolling pin.
Ingredients for this Peanut Butter Pretzel Pie
- Peanut Butter: Provides the main flavor and creamy consistency of the pie, it is also a source of protein in the recipe.
- Cream Cheese: Adds a smooth and rich texture to the pie, also contributing to its tangy flavor.
- Whipped Cream: Lightens the texture of the pie and adds a sweet, airy element to the filling.
- Graham Crust: Provides a crunchy and sweet contrast to the creamy pie filling.
- Chocolate Drizzle: Adds a sweet and slightly bitter flavor contrast to the peanut butter, enhancing the overall taste.
- Pretzels (for the optional baked crust): Provide a salty contrast to the sweetness of the pie filling and chocolate drizzle, balancing the overall flavor of the pie.
How to make this Peanut Butter Pie with Pretzel Crust
Step 1: Preheat your oven to 350°F (180°C). While the oven is heating up, start making the pretzel crust. Crush about 2 cups of pretzels in a food processor until it resembles coarse crumbs. If you don't have a food processor, put the pretzels in a large ziplock bag and use a rolling pin to crush them.
Step 2: In a mixing bowl, combine the crushed pretzels, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Stir until the mixture is well combined and the pretzels are evenly coated with the butter.
Step 3: Press the pretzel mixture into the bottom of a 9-inch pie dish, creating an even layer that covers the base of the dish. Bake the crust in your preheated oven for 10 minutes, then remove and set it aside to cool.
Step 4: While the crust is cooling, prepare the peanut butter filling. In another mixing bowl, whip 1 cup of heavy cream until soft peaks form. In a separate bowl, mix 1 cup of smooth peanut butter, 1 cup of powdered sugar, and 8 ounces of softened cream cheese until well combined.
Step 5: Gently fold the whipped cream into the peanut butter mixture until it's fully combined. Pour this creamy peanut butter filling over the cooled pretzel crust and spread it evenly.
Step 6: For the chocolate peanut butter topping, melt 1 cup of chocolate chips with 1/4 cup of smooth peanut butter. Once melted, gently spread this mixture over the top of the peanut butter filling.
Step 7: Place the pie in the freezer for at least 3 hours to set. Before serving, let the pie thaw slightly. Slice and serve this irresistible frozen peanut butter pretzel pie at your next gathering to delight your guests!
- As I mentioned above, I do like to bake my crust. It seems to keep it firmer (at least for me it does). The filling is so easy to put together. I happened to have some chocolate peanut butter that I found at Tuesday Morning. It's so good!
- You could even make the pie without baking the pretzel crust. But I prefer to bake it for about 8 minutes.
- Quality Ingredients: As with all recipes, the quality of the ingredients can make a significant difference to the end result. Use good quality chocolate chips and fresh, natural peanut butter for the best flavor.
- Crushing Pretzels: Ensure that the pretzels are finely crushed but not completely powdered. This will give your crust the right amount of crunch and texture.
- Freeze Time: While the recipe recommends freezing for at least 3 hours, freezing overnight ensures that the pie is well set and easier to slice.
- Thawing: Be careful not to let the pie thaw for too long before serving. A slightly frozen pie maintains its structure better and prevents the melting of the topping and filling.
- Serving: For nicely formed slices, use a sharp, warm knife. Run the knife under hot water, dry it quickly, and then use it to cut the pie.
I melted it and dolloped some on top and then added some more crushed pretzels. The teens all proclaimed this pie tastes like a candy bar. But what's nice about this "candy bar" pie, there are no additives. And peanut butter does have protein...so it's sort of good for you, right?
Variations and Substitutions
- Vegan Option: Replace the cream cheese with a vegan version and use a dairy-free whipped topping. Make sure to use vegan-friendly chocolate chips too.
- Gluten-Free: If you're gluten sensitive, you can substitute the pretzels with a gluten-free variety.
- Different Nuts: If you're not a fan of peanuts, you could use almond or cashew butter instead.
- Extra Toppings: Feel free to add additional toppings if you like. Some chopped nuts, shredded coconut, or a sprinkle of sea salt can add a nice touch.
- Healthier Version: Substitute the sugar with a natural sweetener, and use dark chocolate chips instead of milk chocolate for a healthier twist.
Absolutely! The pie can be made a day or two in advance and stored in the freezer until ready to serve.
This peanut butter pretzel pie can last up to 3 months if kept securely wrapped and stored properly in the freezer.
Yes, you can substitute the peanut butter with any other nut butter of your choice.
Yes, you can use regular pretzels if you are not sensitive to gluten.
Looking for some more no-bake inspiration? Look no further...here you go:
And if you are craving a blueberry pie, try this blueberry limoncello pie with sourdough crust! It's quite a pie!
For something more casual, try these blueberry bars the cake batter is vegan).
Did you make this? Please RATE THE RECIPE below:)
Chocolate-Peanut Butter Pretzel Pie
For the crust
- 2 cups broken salted pretzel sticks I used mini salted pretzels
- 6 Tablespoons unsalted butter melted
For the Filling
- 4 ounces cream cheese softened
- 1/2 cup peanut butter
- 1 cup heavy cream chilled
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioner’s sugar
- Preheat the oven to 350°. Using a food processor, finely grind the pretzels.
- Transfer to a bowl, then stir in the melted butter. Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake until light brown around the edges, about 6-8 minutes. Let cool on a rack.
- Using an electric mixer, beat the cream cheese, peanut butter at medium-high speed until fluffy, about 1 minute.
- Beat in the remaining 1/2 cup confectioner’s sugar.
- In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form.
- Fold the whipped cream into the peanut butter mixture.
- With a spatula spread this gorgeous peanut butter mixture in the tart shell.
- Cover with plastic wrap, then refrigerate until firm, at least 3 hour or overnight. I popped the bottom out of the sides of the tart pan. I left it the bottom on the tart pan and it was very messy when cutting.I had some chocolate peanut butter and melted it a little and spooned that on top (about 4 Tablespoons)and then sprinkled some more crushed pretzels on top before serving.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
- This recipe is flexible, don't hesitate to tweak it to your preferences.
- The pie crust can be made thicker by adding more crushed pretzels if desired.
- For a smoother filling, you can melt the chocolate chips before adding them to the mixture.
- If you're using a vegan cream cheese, you might need to adjust the sweetness level as it tends to be less sweet.
- Plan ahead if you're serving this for an event as it needs a few hours to set in the freezer.
- If you're storing the pie for longer periods, consider placing it in a freezer-safe container to prevent it from absorbing other food odors.
- Remember to take the pie out of the freezer a few minutes before serving to make it easier to slice.