Peanut Butter Pretzel Pie Recipe
A deliciously creamy and crunchy Peanut Butter Pretzel Pie featuring a buttery pretzel crust, a smooth peanut butter cream cheese filling, rich chocolate pudding layer, and topped with whipped topping, crunchy pretzels, and chocolate sauce for an irresistible dessert.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups pretzels, crushed
- ¾ cup unsalted butter, melted
Peanut Butter Filling
- 1 cup powdered sugar
- 16 ounces cream cheese, softened
- 1¼ cup creamy peanut butter
- 1½ teaspoons vanilla extract
- 1 cup whipped topping
Chocolate Pudding Layer
- 2 (3.9 ounce) packages instant chocolate pudding mix
- 3 cups milk
Topping
- 8 ounces whipped topping
- ½ cup pretzels, crushed
- ½ cup chocolate sauce
Instructions
- Prepare the crust: Preheat your oven to 400°F (204°C). Line a 13×9 inch baking dish with parchment paper, leaving the paper hanging over the edges for easy removal later.
- Make the pretzel crust: Melt the unsalted butter in a saucepan over medium heat, then remove from heat and stir in the crushed pretzels until fully coated. Press this mixture firmly into the bottom of the prepared baking dish and bake for 5 minutes. Remove from the oven and allow the crust to cool completely to room temperature.
- Prepare peanut butter filling: In a large mixing bowl, combine powdered sugar, softened cream cheese, creamy peanut butter, and vanilla extract. Beat with an electric mixer until the mixture is smooth and creamy. Gently fold in 1 cup of whipped topping, mixing until well incorporated.
- Assemble filling layer: Spread the peanut butter mixture evenly over the cooled pretzel crust. Refrigerate for 30 minutes to set.
- Make pudding layer: Whisk together instant chocolate pudding mix and milk until fully combined and thickened. Pour this evenly over the peanut butter layer and smooth the top. Refrigerate again for 30 minutes.
- Add whipped topping: Spread 8 ounces of whipped topping evenly over the chilled pudding layer. Cover and chill the pie in the refrigerator for at least 3 hours or preferably overnight for best results.
- Garnish and serve: Before serving, sprinkle the remaining crushed pretzels over the top of the pie. Drizzle with chocolate sauce to finish. Carefully lift the pie out of the dish using the parchment edges, slice, and enjoy.
Notes
- For best texture, ensure the pretzel crust is completely cooled before adding the filling to prevent sogginess.
- You can substitute peanut butter with almond or cashew butter if preferred.
- Use full-fat cream cheese and peanut butter for creamy consistency.
- Chilling times are important to allow the layers to set properly—overnight refrigeration yields the best flavor and texture.
- The crust can be pressed deeper for a thicker crunchy base or thinner for a lighter bite.
- Chocolate sauce can be homemade or store-bought depending on preference.
Keywords: peanut butter pie, pretzel crust, no bake pie, chocolate pudding dessert, creamy peanut butter dessert
Find it online: https://flavorsbymaya.com/peanut-butter-pretzel-pie-recipe/
