Easy Peanut Butter & Pretzel Pie Recipe

2.5 1 2
Easy Peanut Butter & Pretzel Pie Recipe
Easy Peanut Butter & Pretzel Pie Recipe photo by Taste of Home
Publisher Photo

Easy Peanut Butter & Pretzel Pie Recipe

Read Reviews
2.5 1 2
Publisher Photo
Crispy, salty pretzel crust is just begging for a creamy no-bake peanut butter filling and a layer of chocolate ganache. — Gina Nistico, Taste of Home Food Editor
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + chilling

Ingredients

  • 2-3/4 cups crushed pretzel sticks
  • 1 cup sugar, divided
  • 3/4 cup butter, melted
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 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. Yield: 8 servings.
Originally published as Easy Peanut Butter & Pretzel Pie in TasteofHome.com 2017

Nutritional Facts

1 piece: 750 calories, 54g fat (26g saturated fat), 96mg cholesterol, 738mg sodium, 60g carbohydrate (36g sugars, 3g fiber), 13g protein.

  • 2-3/4 cups crushed pretzel sticks
  • 1 cup sugar, divided
  • 3/4 cup butter, melted
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Easy Peanut Butter & Pretzel Pie in TasteofHome.com 2017

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Bandi User ID: 9269432 274716
Reviewed Oct. 1, 2017

"Possibly the worst recipe I have ever tried to follow. If the word "easy" is in the title, this means novice bakers like myself will be more attracted to this recipe. As such, the details in this recipe are VERY vague. There are lots of problems which actually come up when trying to follow this recipe that are not addressed. 1) The crust does not work. As soon as you put the crust in the oven to bake, it melts down to the bottom of the pie pan and does not stay around the sides. NO help from the recipe as to how they managed to avoid this. 2) They do not explain how to keep the peanut butter mixture from spreading into my ganache mixture as I am spreading the ganache mixture on the pie. I frankly feeling like the picture they have posted is misleading. Not enough detail. Poor pie filling, tastes very bland and more like butter than peanut butter. Less butter, more peanut butter."

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