Peanut Butter Pretzel Pie: A Sweet and Salty Indulgence 🥜🥨
If you’re a fan of the irresistible combo of peanut butter and pretzels, this Peanut Butter Pretzel Pie is the dessert for you. A crunchy, salty pretzel crust pairs perfectly with a creamy, sweet peanut butter filling. Top it off with whipped cream, chocolate syrup, and mini peanut butter cups for the ultimate treat.
🍴 Ingredients
For the Crust
- 5 1/2 oz. small pretzel twists (about 4 1/2 cups)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Cooking spray
For the Filling
- 1 cup heavy whipping cream
- 1 cup powdered sugar, divided
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
Optional Garnishes
- Chocolate syrup
- Whipped cream
- Mini peanut butter cups
🥄 Directions
1️⃣ Prepare the Pie Plate
- Preheat the oven to 350°F.
- Lightly coat a 9-inch pie plate with cooking spray.
2️⃣ Make the Pretzel Crust
- Place pretzels in a food processor and process until fine crumbs form (about 30–60 seconds). Leave some slightly larger pieces for texture.
- In a medium bowl, combine pretzel crumbs, granulated sugar, and melted butter. Mix until crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of the prepared pie plate.
- Bake for 10 minutes or until slightly crisp and browned. Cool completely on a wire rack for about 30 minutes.
3️⃣ Prepare the Peanut Butter Filling
- In a large bowl, whip the heavy cream and 1/4 cup powdered sugar with an electric mixer on medium-high speed until stiff peaks form (2–3 minutes).
- In another bowl, beat the peanut butter, vanilla, cream cheese, and remaining 3/4 cup powdered sugar on medium speed until smooth and well combined (about 1 minute).
- Fold the whipped cream into the peanut butter mixture, starting with low speed, then finish with a spatula until no streaks remain.
4️⃣ Assemble the Pie
- Spoon the filling into the cooled pretzel crust, smoothing the top.
- Cover loosely and chill in the refrigerator for 2–3 hours until firm.
5️⃣ Add Toppings and Serve
- Slice the pie and place each slice on a plate.
- Drizzle with chocolate syrup, add a dollop of whipped cream, and garnish with a mini peanut butter cup.
💡 Pro Tips
- Texture Matters: For a crunchier crust, leave a few larger pretzel pieces when processing the crumbs.
- Chill Thoroughly: Make sure to chill the pie for the recommended time to allow the filling to set properly.
- Customize Toppings: Add crushed pretzels, chocolate chips, or caramel drizzle for extra flavor.
- Make Ahead: Prepare the pie up to 1 day in advance and store it covered in the refrigerator until serving.
FAQs
1. Can I use natural peanut butter?
Yes, but ensure it’s well-stirred and has a consistent texture to avoid separation.
2. Can I use store-bought whipped topping?
Absolutely! Substitute an equal amount of Cool Whip for the homemade whipped cream to save time.
3. How long does the pie keep?
The pie can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap.
Common Mistakes and Solutions
Mistake 1: Crust Falls Apart
- Solution: Press the crust mixture firmly into the pan and allow it to cool completely before adding the filling.
Mistake 2: Overmixed Filling
- Solution: Fold the whipped cream gently to maintain its airy texture.
Mistake 3: Too Soft to Slice
- Solution: Chill the pie for at least 2–3 hours before slicing to ensure the filling is firm.
Don’t miss interesting posts on Famousbio
