Chocolate-Peanut Butter Pretzel Pie
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!
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: American
Keyword: peanut butter, pie, Thanksgiving dessert
Calories: 2590kcal
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.
Recipe Notes:
- 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.
Calories: 2590kcal | Carbohydrates: 105g | Protein: 43g | Fat: 259g | Saturated Fat: 134g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 82g | Trans Fat: 3g | Cholesterol: 564mg | Sodium: 983mg | Potassium: 1129mg | Fiber: 6g | Sugar: 25g | Vitamin A: 7121IU | Vitamin C: 1mg | Calcium: 351mg | Iron: 3mg