Chocolate Peanut Butter Pretzel Pie

• 1 cup crushed pretzels
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 6 oz semi-sweet chocolate, chopped
• 1/2 cup heavy cream

Steps

1. 1 Preheat oven to 350°F. Press crushed pretzels into a 9-inch pie dish and bake for 5 minutes.
2. 2 Whisk together cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
3. 3 Pour peanut butter mixture into the warm crust and chill while preparing ganache.
4. 4 Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate and stir until smooth.
5. 5 Spread chocolate ganache over chilled peanut butter layer.
6. 6 Chill pie for at least 2 hours before serving.

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Saucepan

Variations

• Add a layer of caramel between the pretzel crust and peanut butter.
• Top with crushed pretzels for extra crunch.

Substitutions

• Use almond butter instead of peanut butter for a nutty twist.
• Substitute gluten-free pretzels for a gluten-free option.

Pairings

• Serve alongside fresh berries for a contrast in texture and flavor.

Nutrition

Tips

• For best results, use high-quality chocolate and peanut butter.
• Ensure all ingredients are at room temperature for a smooth filling.

Storage

Store in the refrigerator for up to 3 days. Let sit at room temperature for 10 minutes before serving.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of coffee.

FAQ