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Peanut Butter Pretzel Pie

Peanut Butter Pretzel Pie
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★★★★★

4.9 from 6 reviews

This Peanut Butter Pretzel Pie combines a salty, crunchy pretzel crust with a creamy, rich peanut butter filling, topped with fluffy whipped topping and a drizzle of melted peanut butter. It’s the perfect dessert for peanut butter lovers seeking a delightful balance of sweet and salty flavors.

Ingredients

Scale

Crust

  • 1 ½ cups Pretzels, crushed finely
  • 1 stick Butter, melted (8 tablespoons)
  • ¼ cup Sugar
  • ¼ cup Peanuts, chopped

Filling

  • 8 ounces Cream Cheese, softened
  • ½ cup Peanut Butter
  • ⅔ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 8 ounces Whipped Topping (such as Cool Whip)

Garnish

  • Additional chopped pretzels
  • Additional chopped peanuts
  • 2 tablespoons Peanut Butter (for melting and drizzling)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the crust.
  2. Prepare Pretzel Crust: Crush pretzels into fine crumbs using a food processor or by crushing them in a sealed bag with a rolling pin. In a bowl, combine crushed pretzels, melted butter, sugar, and chopped peanuts. Mix until well combined.
  3. Form and Bake Crust: Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch pie pan using the back of a spoon or a measuring cup. Bake in the preheated oven for 15 to 20 minutes until the crust is lightly golden brown and firm. Remove from oven and allow to cool completely before filling.
  4. Make Filling: In a mixing bowl, beat together softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and combined.
  5. Fold in Whipped Topping: Gently fold about one-quarter of the whipped topping into the peanut butter mixture to lighten it. Then fold in the remaining whipped topping carefully to keep the filling fluffy.
  6. Fill the Pie Crust: Pour the peanut butter filling into the cooled pretzel crust and smooth the top with a spatula.
  7. Add Peanut Butter Drizzle: In a microwave-safe bowl, heat 2 tablespoons of peanut butter for 20 to 30 seconds until melted and easily stirrable. Drizzle the melted peanut butter evenly over the pie filling.
  8. Chill: Refrigerate the pie for at least 2 to 3 hours, preferably overnight, to let it set and develop flavors.
  9. Garnish and Serve: Before serving, sprinkle additional chopped pretzels and peanuts on top for extra texture and presentation.

Notes

  • Use regular or reduced-fat cream cheese based on preference.
  • For an extra crunch, toast the peanuts before adding to crust and garnish.
  • This pie can be made a day ahead and kept refrigerated to enhance flavors.
  • To crush pretzels without a processor, place them in a sealed plastic bag and roll a rolling pin over to break into fine crumbs.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • If preferred, substitute natural peanut butter but expect a thinner consistency, adjust powdered sugar accordingly.
  • For a gluten-free version, use gluten-free pretzels.

Nutrition

Keywords: Peanut Butter Pretzel Pie, Peanut Butter Pie, Pretzel Crust Pie, No-Bake Peanut Butter Dessert, Cream Cheese Peanut Butter Pie

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