Peanut Butter Pie with Pretzel Crust Recipe

Introduction

This Peanut Butter Pie with Pretzel Crust offers a perfect balance of sweet and salty flavors with a creamy, fluffy peanut butter filling. The chocolate-coated pretzel crust adds a delightful crunch, making it a crowd-pleaser for any occasion.

Ingredients

• 3 cups ground pretzels
• 1 cup butter (melted)
• 1/3 cup sugar
• 1 1/4 cup milk chocolate chips
• 8 oz cream cheese (softened)
• 1 1/4 cup peanut butter (crunchy for texture)
• 1 1/4 cup powdered sugar (sifted)
• 1/2 tsp vanilla extract
• 12 oz Cool Whip (lite works fine)
• Reese’s Mini Peanut Butter Cups for decoration

Instructions

1. Step 1: In a mixing bowl, combine the ground pretzels, melted butter, and sugar with a fork until evenly moistened.
2. Step 2: Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray.
3. Step 3: Pour the crumb mixture into the pan and press it firmly into the base and up the sides using the bottom of a measuring cup or a glass.
4. Step 4: Bake the crust for about 10 minutes.
5. Step 5: Remove the crust from the oven and sprinkle milk chocolate chips evenly over the bottom.
6. Step 6: Return the pan to the oven and bake for an additional 5 minutes, then remove.
7. Step 7: Use a spatula to spread the melted chocolate chips evenly over the bottom and sides of the pretzel crust in a thin layer.
8. Step 8: Chill the crust in the refrigerator until the chocolate is completely set and cool.
9. Step 9: Beat the softened cream cheese and peanut butter together until light and fluffy.
10. Step 10: Add vanilla extract and powdered sugar, then continue beating until thoroughly combined, scraping the bowl sides as needed.
11. Step 11: Gently fold in 2 cups (half) of the Cool Whip to create a light, fluffy texture.
12. Step 12: Pour the peanut butter filling evenly into the chilled crust.
13. Step 13: Spread the remaining Cool Whip over the peanut butter filling for a smooth top layer.
14. Step 14: Crush some Reese’s Mini Peanut Butter Cups and scatter them along with ground pretzels around the outer edge of the pie in a circle.
15. Step 15: Place whole and sliced peanut butter cups in the center to form a decorative pile.
16. Step 16: Keep the pie refrigerated or freeze it until ready to serve.

Tips & Variations

• Use crunchy peanut butter for added texture or smooth peanut butter for a creamier filling.
• Substitute Cool Whip with homemade whipped cream for a fresher taste.
• For a nut-free version, omit peanut butter and decorate with other candies or fruit.
• Pressing the crust firmly helps prevent crumbling and keeps the pie intact.

Storage

Store the pie covered in the refrigerator for up to 3 days. It can also be frozen for up to 1 month; thaw in the fridge before serving. Reheat is not recommended to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie can be prepared a day ahead and kept refrigerated to let the flavors meld. This also helps the crust set well before serving.

Can I use a regular pie pan instead of a springform pan?

While a springform pan makes it easier to remove the pie without damaging the crust, a regular pie pan can be used. Just be extra careful when slicing and serving.

Peanut Butter Pie with Pretzel Crust Recipe

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★★★★★

4.5 from 83 reviews

This Peanut Butter Pie with Pretzel Crust is a decadent, no-bake dessert featuring a salty and crunchy pretzel base topped with a smooth, creamy peanut butter filling. The crust is baked briefly with a layer of melted milk chocolate chips to add richness, then chilled and layered with a fluffy combination of cream cheese, peanut butter, powdered sugar, and Cool Whip. Decorated with Reese’s Mini Peanut Butter Cups and crushed pretzels, this pie balances sweet, salty, and creamy flavors, making it a perfect indulgence for peanut butter lovers.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes plus chilling time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust Ingredients

• 3 cups ground pretzels
• 1 cup butter (melted)
• 1/3 cup sugar

Chocolate Layer

• 1 1/4 cup milk chocolate chips

Filling Ingredients

• 8 oz cream cheese (softened)
• 1 1/4 cup crunchy peanut butter
• 1 1/4 cup powdered sugar (sifted)
• 1/2 tsp vanilla extract
• 12 oz Cool Whip (lite can be used)

Decoration

• Reese’s Mini Peanut Butter Cups (whole and crushed)
• Additional ground pretzels for garnish

Instructions

1. Prepare the Crust: In a mixing bowl, combine the ground pretzels, melted butter, and sugar using a fork until the mixture is evenly moistened and holds together when pressed.
2. Grease the Pan: Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray to prevent sticking.
3. Form the Crust: Pour the pretzel crumb mixture into the prepared pan. Use the bottom of a measuring cup or a glass to firmly press the crumbs into an even layer across the base and all the way up the sides for a solid crust.
4. Bake the Crust: Place the crust in the oven and bake at 350°F (177°C) for about 10 minutes until slightly firm.
5. Add Chocolate Chips: Remove the crust from the oven and immediately sprinkle the milk chocolate chips evenly over the bottom.
6. Melt Chocolate Layer: Return the pan to the oven and bake for an additional 5 minutes to allow the chocolate to melt.
7. Spread Chocolate: Remove from oven and using a spatula, spread the melted chocolate evenly across the bottom and up the sides of the pretzel crust forming a thin chocolate layer.
8. Chill the Crust: Place the crust in the refrigerator and allow the chocolate to completely cool and set before adding the filling.
9. Make the Filling: In a mixing bowl, beat together the softened cream cheese and crunchy peanut butter until the mixture is light and fluffy.
10. Add Flavor and Sweetness: Beat in the vanilla extract and sifted powdered sugar until well combined, scraping down the sides of the bowl as necessary to ensure a smooth consistency.
11. Fold in Cool Whip: Gently fold in half of the Cool Whip (around 2 cups) to keep the filling light and airy, carefully combining without deflating the mixture.
12. Fill the Pie: Pour the peanut butter filling evenly into the chilled pretzel crust, smoothing the top with a spatula.
13. Add Remaining Cool Whip: Spread the remaining Cool Whip over the peanut butter filling to create a creamy topping layer.
14. Decorate the Pie: Crush some Reese’s peanut butter cups and sprinkle them together with additional ground pretzels in a circle around the outer edge of the pie.
15. Center Decoration: Place whole and sliced Reese’s peanut butter cups piled in the middle of the pie for an attractive centerpiece.
16. Chill Before Serving: Keep the pie refrigerated or frozen until ready to serve to maintain its texture and flavor.

Notes

• Using crunchy peanut butter adds extra texture to the filling, but smooth peanut butter can be used if preferred.
• Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
• The Cool Whip can be replaced with whipped cream for a fresher taste.
• This pie is best served chilled and can be stored in the refrigerator up to 3 days or frozen for up to 2 weeks.
• The pretzel crust provides a salty contrast to the sweet filling, balancing the overall flavor.
• For a gluten-free version, use gluten-free pretzels.

Keywords: peanut butter pie, pretzel crust pie, no-bake pie, peanut butter dessert, chocolate peanut butter pie, creamy peanut butter pie