Peanut Butter Pretzel Pie Recipe
This Peanut Butter Pretzel Pie is a delightful no-bake dessert featuring a crunchy pretzel crust combined with a creamy peanut butter filling. The perfect balance of salty and sweet, topped with a smooth peanut butter drizzle and crunchy chopped pretzels and peanuts, makes it an irresistible treat for peanut butter lovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pretzel Crust Ingredients
- 1 ½ cups Pretzels, crushed
- 1 stick (8 tablespoons) Butter, melted
- ¼ cup Sugar
- ¼ cup Peanuts, chopped
Peanut Butter Pie Filling Ingredients
- 8 ounces Cream Cheese, softened
- ½ cup Peanut Butter
- ⅔ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 8 ounces Whipped Topping
Garnish
- Chopped Pretzels
- Chopped Peanuts
- 2 tablespoons Peanut Butter (for drizzle)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pretzel crust.
- Prepare Pretzel Crust: Crush 1 ½ cups of pretzels into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. In a bowl, combine the crushed pretzels with 1 stick of melted butter, ¼ cup sugar, and ¼ cup chopped peanuts. Mix until evenly combined.
- Form and Bake Crust: Press the pretzel mixture firmly into the bottom and sides of a 9-inch pie pan using the bottom of a measuring cup or spoon to create an even crust layer. Bake the crust for 15-20 minutes, or until it turns lightly golden brown and feels firm to the touch. Remove from oven and allow it to cool completely before adding the filling.
- Make Peanut Butter Filling: In a large bowl, beat together 8 ounces of softened cream cheese, ½ cup peanut butter, ⅔ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Fold in Whipped Topping: Gently fold about one-quarter of the 8 ounces of whipped topping into the peanut butter mixture to loosen it, then carefully fold in the remaining whipped topping to maintain the light, fluffy texture.
- Assemble Pie: Pour the peanut butter filling into the cooled pretzel crust and spread evenly.
- Peanut Butter Drizzle: In a microwave-safe bowl, melt 2 tablespoons of additional peanut butter in the microwave for 20-30 seconds until smooth and easily stirrable. Drizzle this melted peanut butter over the top of the filling in a decorative pattern.
- Chill: Refrigerate the assembled pie for at least 2-3 hours, or overnight, to allow it to set properly.
- Garnish and Serve: Before serving, sprinkle chopped pretzels and peanuts over the top for extra crunch and a beautiful finish.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- You can substitute the regular whipped topping with homemade whipped cream for a fresher taste.
- The pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- The pretzel crust provides a salty contrast to the sweet filling; avoid skipping the peanuts for added texture.
- If you prefer a less sweet dessert, adjust the powdered sugar amount to taste.
Keywords: Peanut Butter Pie,Pretzel Crust Dessert,No Bake Pie,Peanut Butter Dessert,Pretzel Pie
Find it online: https://bakedbylisa.com/peanut-butter-pretzel-pie-recipe/
