Best 3 Easy Peanut Butter Pretzel Pie Recipes
Indulge in a symphony of sweet and salty flavors with our enticing Peanut Butter Pretzel Pie. This delectable dessert combines the irresistible creaminess of peanut butter with the crunchy texture of pretzels, resulting in a captivating taste experience. Dive into the richness of our Classic Peanut Butter Pretzel Pie, where a velvety peanut butter filling rests upon a bed of crushed pretzels, topped with whipped cream and a drizzle of chocolate. For a more decadent twist, try our Chocolate Peanut Butter Pretzel Pie, where layers of chocolate and peanut butter harmoniously blend, creating a symphony of flavors. If you prefer a no-bake option, our No-Bake Peanut Butter Pretzel Pie offers a delightful combination of peanut butter, pretzels, and cream cheese, all nestled in a graham cracker crust. And for those who love a salty-sweet combination, our Salted Peanut Butter Pretzel Pie tantalizes the taste buds with a perfect balance of sweet peanut butter and savory pretzels, topped with a sprinkle of sea salt. Each recipe promises an explosion of flavors, textures, and pure indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CARAMEL PEANUT BUTTER PRETZEL PIE
An easy no-bake frozen chocolate caramel peanut butter pretzel pie.
Provided by mikaela | wyldflour
Yield 9-Inch Pie
Number Of Ingredients 14
Steps:
- Caramel sauce - if you are using homemade caramel sauce, I recommend this recipe for easy caramel sauce and you should make that now and set aside to cool while you do the first couple layers!
- Make the Pretzel Crust! Blitz the pretzels in a food processor until they are as fine as you can get them. Add brown sugar, salt, and melted butter and pulse until pretzel crumbs are moistened. Press the crumbs into a 9-inch pie dish, using the bottom of a measuring cup to lightly pack the crumbs to the bottom and up the sides to create a crust. Place in the freezer.
- Make the Peanut Butter Filling! Using the whisk attachment of a stand mixer, whisk together cream cheese, peanut butter, and sugar on high speed until well mixed, scraping down the sides as needed. Whisk in 1 tablespoon of caramel sauce. Whisk in the whipped topping on medium speed until just combined. Scrape down the sides and the bottom and whisk again on medium until fully mixed. Spread into the frozen pretzel crust and drizzle with 1 tablespoon of caramel sauce. Freeze until set - about 45 mins to 1 hour.
- Prepare the Chocolate-Covered Pretzels. While the filling is freezing, melt 4 oz milk chocolate chips in a small bowl. (About 2/3 cup chips.) Dip 16 or so mini twist pretzels in milk chocolate and set on a parchment-covered plate. Place in the refrigerator to chill and set. Once the chocolate has set and before you spread the ice cream, rough chop the chocolate covered pretzels and set aside.
- Spread the Chocolate Ice Cream! Set the chocolate ice cream out to soften or zap in the microwave for 1-2 minutes on 50% power. Once it is just barely soft enough (not melting!) that you can scoop and spread, place 5 scoops of chocolate ice cream on top of the caramel drizzled peanut butter layer and use a spatula to press/spread the ice cream out into an even layer. Top the pie immediately.
- Top the Pie! Drizzle 2 tablespoons caramel sauce all over the pie. Melt the remaining 2 oz milk chocolate chips (~2-3 Tbsp) and drizzle over the pie. Top the pie with the chopped chocolate covered pretzels and flaky salt. Place in the freezer and chill until set - at least three hours.
- Run a knife under hot water, dry, then slice and serve!
Nutrition Facts : Servingsize 8 serving, Calories 684 kcal, Fat 42 g, SaturatedFat 18 g, Cholesterol 56 mg, Sodium 286 mg, Carbohydrate 69 g, Sugar 54 g, Protein 11 mg
EASY PEANUT BUTTER PIE
This rich, old-fashioned dessert was an immediate hit with three girlfriends I used to live with. Now my husband and I run a small church camp and our two boys consume a lot of our time and energy-as well as my peanut butter pie!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Place confectioners' sugar in a small bowl. Cut in peanut butter until crumbly. Spread half of mixture in pastry shell. , In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla; set aside., In a small bowl, beat egg whites until stiff peaks form. Spread reserved custard evenly over peanut butter mixture. Spread meringue over hot filling, sealing edges to crust. Sprinkle with reserved peanut butter mixture. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 365 calories, Fat 19g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 277mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.
EASY PEANUT BUTTER & PRETZEL PIE
My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. - Gina Nistico, Taste of Home Food Editor
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.
Nutrition Facts : Calories 750 calories, Fat 54g fat (26g saturated fat), Cholesterol 96mg cholesterol, Sodium 738mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 3g fiber), Protein 13g protein.
Tips:
- Use a variety of pretzels. This will give your pie a more interesting texture and flavor. You can use salted or unsalted pretzels, mini pretzels, or even pretzel rods.
- Don't overmix the crust. Overmixing will make the crust tough. Just mix until the ingredients are combined.
- Press the crust firmly into the pie plate. This will help to prevent the crust from cracking.
- Chill the crust before filling it. This will help to prevent the crust from becoming soggy.
- Use a high-quality peanut butter. This will make a big difference in the flavor of your pie.
- Don't overbeat the filling. Overbeating will make the filling too thick and dense.
- Chill the pie before serving. This will help the pie to set and make it easier to slice.
Conclusion:
Peanut butter pretzel pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy peanut butter filling, chocolate ganache topping, and crunchy pretzel crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this peanut butter pretzel pie a try. You won't be disappointed!
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