Peanut Butter Pie With Chocolate Covered Pretzel Crust

If you are looking to take your peanut butter pie game to the next level, you are in the right place. This peanut butter pie with chocolate covered pretzel crust has a fluffy filling in a sweet and salty crust. It is the ultimate chocolate peanut butter dessert.

Peanut butter pie has always been a favorite here.  The creamy peanut butter filling draws me in every time. This pie, however turns it up a notch. 

The pretzel crust helps add to that sweet and savory flavor. The chocolate gives it that something extra.

The peanut butter filling is light and creamy without the use of whipped topping, but it is still quick and easy to make.  It checks all of the boxes!

This pie is rich.  And salty. And sweet. And chocolate. And peanut butter. And yum! 

The first time I made this pie was all the way back in 2015 for our Easter open house.  It was such a hit that it was requested several times right after.

Making the pie is pretty easy and the results were worth every step.  The pretzel crust is fun and reminiscent of our favorite orange pretzel salad.

When making the chocolate layer, I immediately knew what recipe to use.  My Aunt Marlene taught me to make this fudge icing when I was just a kid.  It has been a staple ever since!

I just scaled down the recipe a bit.  There is just enough to coat the bottom of your pie crust with a little left over to drizzle on the top.   

The peanut butter filling is a lot like you would expect. However, you drizzle in some heavy whipping cream to get it light and fluffy rather than folding in whipped topping.      

The results are light and fluffy and sweet enough but not too sweet. It’s a cloud of peanut butter goodness.   Oh. Em. Geeeeeee!

You will want to chill the pie for a couple of hours.  That gives the filling plenty of chance to set up and makes it a lot easier to slice.      

Of course it will be tempting to eat the filling right out of the bowl after you make it.  In fact, I wouldn’t blame you at all if you did. 

But you will definitely have prettier results if you give it a nice long chill first.  It’ll be an exercise in self restraint! 

Just watch everyone’s eyes light up as you start serving pieces of this pretty pie! 

Ps.  If you love peanut butter pie and want to try something really different, I have a vintage recipe for baked peanut butter pie. Or try rock bottom pie for another twist on a no-bake peanut butter pie.

4.80 from 20 ratings

Peanut Butter Pie With Chocolate Covered Pretzel Crust

Author: Carlee

Servings: 12 Servings

This peanut butter pie has it all; a pretzel crust coated with a layer of chocolate filled with creamy peanut butter goodness. There is no whipped topping in site, but it is still super easy to make!

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Prep: 25 minutes mins

Cook: 10 minutes mins

Additional Time 2 hours hrs

Total: 2 hours hrs 35 minutes mins

Ingredients 

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Pretzel Crust

• ▢ 1½ cups crushed pretzels
• ▢ 3 Tablespoons granulated sugar
• ▢ 6 Tablespoons butter

Fudge

• ▢ 2 Tablespoons cocoa powder
• ▢ ½ cup granulated sugar
• ▢ 2 Tablespoons milk
• ▢ ¼ cup butter

Peanut Butter Filling

• ▢ 1 cup creamy peanut butter
• ▢ 8 oz cream cheese
• ▢ 2 tsp vanilla extract
• ▢ 1 cup powdered sugar
• ▢ 1 cup heavy whipping cream

Instructions 

Crust

• Preheat oven to 350°F
• Melt butter, and toss pretzels in butter and sugar. Press onto the bottom of a 9 inch pie pan.
  1½ cups crushed pretzels, 3 Tablespoons granulated sugar, 6 Tablespoons butter
• Bake for 8-10 minutes, then remove and set aside to cool.
  

Fudge

• Meanwhile, start the fudge. In a saucepan, stir together sugar and cocoa powder to make sure there are no lumps.
  1/2 cup granulated sugar, 2 Tablespoons cocoa powder
• Add the milk and butter. Heat over medium-low heat until it begins to boil. Boil for three minutes stirring frequently. (Be sure to scrape sides and bottom as you are stirring to make sure nothing sticks and burns.)
  2 Tablespoons milk, 1/4 cup butter
• Let fudge cool slightly then drizzle all but a couple of Tablespoons onto the crust.
  

Peanut Butter Filling

• For the filling, place peanut butter and cream cheese in your mixer bowl. Beat until well combined and creamy.
  1 cup creamy peanut butter, 8 oz cream cheese
• Add vanilla and powdered sugar, mixing until combined.
  2 tsp vanilla extract, 1 cup powdered sugar
• Slowly drizzle in the cold cream, beating as you add it. Whip until light and fluffy.
  1 cup heavy whipping cream
  
• Drizzle with additional fudge and garnish with a few chopped nuts or pretzels if desired. Refrigerate at least 2 hours before serving.

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Nutrition Information

Serving: 1Serving | Calories: 456kcal | Carbohydrates: 33g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 322mg | Fiber: 2g | Sugar: 23g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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