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Easy Peanut Butter & Pretzel Pie

My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. — Gina Nistico, Taste of Home Food Editor
  • Total Time
    Prep: 10 min. Bake: 15 min. + chilling
  • Makes
    8 servings

Ingredients

  • 2-3/4 cups crushed pretzel sticks
  • 1 cup sugar, divided
  • 3/4 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 2 ounces cream cheese, softened
  • 3/4 cup heavy whipping cream, divided
  • 1/2 cup milk chocolate chips
  • Additional crushed pretzel sticks, optional

Directions

  • Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack.
  • Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust.
  • Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.
Nutrition Facts
1 piece: 750 calories, 54g fat (26g saturated fat), 96mg cholesterol, 738mg sodium, 60g carbohydrate (36g sugars, 3g fiber), 13g protein.

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