Description
Enjoy a delicious No-Bake Peanut Butter Pretzel Pie with a crunchy pretzel crust, creamy peanut butter filling, and rich chocolate topping. This dessert perfectly balances sweet and salty flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
- 2 cups pretzel crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup chocolate chips
- 2 tablespoons unsalted butter
- 1 cup mini pretzels, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the pretzel crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand.
- Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure it is evenly distributed and compacted to create a sturdy crust.
- Bake the crust in the preheated oven for 10 minutes. This will help to set the crust and enhance the flavor of the pretzels.
- Once baked, remove the crust from the oven and allow it to cool completely on a wire rack.
- In a large mixing bowl, combine the creamy peanut butter, powdered sugar, softened cream cheese, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until it is smooth and creamy, about 2-3 minutes.
- In a separate bowl, whip the heavy cream until stiff peaks form. This will add lightness to the filling.
- Gently fold the whipped cream into the peanut butter mixture using a spatula. Be careful not to deflate the whipped cream; you want to maintain the light and airy texture.
- Once fully combined, the filling should be smooth and fluffy. Taste the filling and adjust sweetness if necessary by adding more powdered sugar, if desired.
- Once the crust has cooled completely, spoon the peanut butter filling into the crust. Use a spatula to spread it evenly and smooth the top.
- Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight if possible. This will allow the filling to set properly.
- In a small saucepan over low heat, combine the chocolate chips and unsalted butter. Stir continuously until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool slightly.
- Once the pie has set in the refrigerator, remove it and drizzle the melted chocolate over the top. You can use a spoon or a piping bag for more control over the design.
- Garnish the pie with mini pretzels, arranging them on top of the chocolate drizzle for an appealing presentation.
- To serve, slice the pie into wedges using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe it dry before slicing.
- Serve the pie chilled, and if desired, add a dollop of whipped cream on each slice for extra indulgence.
- Store any leftovers in the refrigerator, covered, for up to 3 days.
Notes
- For the crust, you can use store-bought pretzel crumbs or crush your own pretzels in a food processor.
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- For a richer chocolate topping, consider using dark chocolate chips instead of semi-sweet.
- Feel free to experiment with different toppings, such as crushed peanuts or a drizzle of caramel sauce, for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes