This Decadent Dessert Filling Sits Atop a Salty Pretzel Crust
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I’ve made this peanut butter pretzel pie twice already! The first time I made it just for myself and my husband. I really didn’t want to serve it to guests until I had tried it first! But since it turned out so delicious, I made another one for a family gathering the next week.
On the first time I didn’t bother decorating the pie in any way. Don’t get me wrong – it was really pretty, but for guests I wanted it to look extra special! So I drizzled some caramel on top of the melted chocolate. I used a store-bought caramel sauce, but you could just as well make your own. Also, if you think the crust is too much work for you, you could always get a store-bought crust and just use the delicious filling recipe. If you decide to tweak this a little bit, feel free to let us know in the comments how it turned out for you!
Ingredients
Crust:
2 cups pretzel sticks, coarsely ground
1/4 cup brown sugar
1 1/2 stick (3/4 cup) unsalted butter, melted
Filling:
1 (8 oz.) package Philadelphia cream cheese, room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1 cup Borden heavy cream (or store-bought whipped cream)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Topping:
1/2 cup semisweet chocolate chips
1/2 cup heavy cream
Instructions:
Preheat oven to 350 degrees.
Pulse ground pretzels with melted butter and brown sugar until combined. Transfer the mixture to a 9-inch pie dish. Press the pretzel crust firmly into the bottom and sides of the dish. Bake for 10-12 minutes, or until light brown. Let cool completely before filling.
Beat peanut butter and cream cheese together until smooth. Add the sugar, salt and vanilla extract, beat to combine.
In a separate bowl, beat heavy cream until stiff peaks form.
Fold in 1/4 cup whipped cream into peanut butter mixture, then gradually fold in remaining whipped cream.
Take a rubber spatula and smooth the whipped peanut butter mixture into the cooled crust. Cover with plastic wrap and refrigerate.
Microwave the chocolate chips and heavy cream for 20-second intervals, stirring in between, until chocolate is completely melted and mixture is smooth.
Let cool and spread over peanut butter pie, then refrigerate at least 15 minutes before serving.
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Quick Tip: You can also add crushed peanut butter cups to the top as a garnish.
Thanks to 12 Tomatoes for this down home dinner to warm a week night table.