Peanut Butter Pretzel Icebox Pie

• 1 1/2 cups crushed pretzels
• 6 tablespoons unsalted butter, melted
• 2 cups heavy cream
• 14 ounces can sweetened condensed milk
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 8 ounces whipped topping, thawed

Steps

1. 1 Preheat oven to 350°F. Press crushed pretzels into a 9-inch pie dish and bake for 5 minutes. Cool completely.
2. 2 In a large bowl, beat heavy cream until stiff peaks form. Set aside.
3. 3 In another bowl, mix sweetened condensed milk, peanut butter, and vanilla until smooth.
4. 4 Fold whipped cream into peanut butter mixture gently.
5. 5 Spread the peanut butter mixture into the cooled pretzel crust.
6. 6 Fold whipped topping into the remaining peanut butter mixture, then spread on top of pie.
7. 7 Cover and refrigerate for at least 4 hours or overnight before serving.

Equipment

• 9-inch pie dish
• mixing bowls
• hand mixer

Variations

• Add a swirl of chocolate ganache for a decadent twist.
• Stir in mini chocolate chips for added texture.

Substitutions

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

Pairings

• Fresh berries on the side add a burst of freshness.
• A sprinkle of sea salt enhances the sweet and salty contrast.

Nutrition

Tips

• For a smoother pie, ensure peanut butter is at room temperature before mixing.
• Garnish with additional crushed pretzels or a drizzle of melted chocolate before serving.

Storage

Store in the refrigerator for up to 3 days. Cover with plastic wrap to prevent drying out.

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

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an extra indulgence.
• Pair with a hot cup of coffee or tea.

FAQ