Pretzel crust peanut butter pie is easy and delicious. Add caramel and chocolate and you take it over the top but say there is no baking required and I will definitely pay attention.
Pay attention, y’all.
March 14 (3-14 get it?) is national pi day. What better way to celebrate with a pie? Let’s face it, any excuse will work, right?
Everyone who knows me knows that I have a deep and abiding hatred of all things math. I would rather diagram sentences, memorize verb conjugations in French or Latin, or clean a toilet in the men’s restroom than do math. Ick.
People say, “Oh but you use so much math when you cook!” That might be true but math, swaddled in chocolate and sugar, is much more appealing than math, naked on a paper. I am a random thinker – and most of my kids have developed that way as well. We have three linear thinkers – but even they are more random than most. And just to prove that I can do math if I have to? 3/8 ths of my children have those engineer brains that like to think in a rational line.
My husband does, too. I am sort of wondering how long it will take him to give up and jump down the rabbit hole with the rest of us.
Pi, pie, pah (if you are from the south) – whatever you want to call it? It is good. And this? This is better than most.
Creamy and rich, crunchy, salty, sweet, chocolatey… Your mouth will be jumping from one flavor to another like a sugar-high kid in a Toys R Us store. If you really like that sweet salty combo go ahead and sprinkle a little Fleur de Sel on the top just before serving.
This goes together really quick. And it disappears even more quickly – at least around here.
You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here. You know which one I would go with, right? Yeah, I thought so.
Save some of the pretzel crumbs and chocolate to drizzle over the top. It looks beautiful and tastes better.
Cut this in small pieces. It is written for 10 servings but you could probably make it 12 unless your family is expert dessert consumers. (I went back and forth on is or are in that sentence but the subject is family not consumers. Family takes the singular verb. Just don’t ask me to figure out where x is.)
C’mon. You know you want to. Just. One. Bite.
- 1½ cups coarsely crushed pretzels, reserve some for the top
- ⅔ cup unsalted butter, melted
- ⅓ cup caramel sauce, either homemade or commercial
- 1 (12 oz) package chocolate chips - milk, bittersweet, semi sweet, dark, or a combination - reserve some for topping
- ⅓ cup heavy cream
- 1¼ cup creamy peanut butter
- 1 (8 ounce) package cream cheese, softened
- ½ cup sugar
- 1 pint heavy cream
- ⅓ cup sugar
- Fleur de Sel
- Preheat the oven to 350.
- Add the melted butter to pretzel crumbs and toss with a fork.
- Press the mixture into a 10 inch pie plate, firmly.
- Bake for 10 minutes, or until set.
- Remove from oven and allow to cool completely.
- Heat the ⅓ cup of heavy cream to a simmer.
- Remove from heat and stir in the chocolate chips.
- Continue to stir until mixture is smooth and all of the chips are melted.
- Set aside.
- Add the peanut butter and cream cheese to a mixer fitted with the paddle attachment.
- Beat until the peanut butter and cream cheese mix and soften.
- Add the ½ cup sugar and beat until there is no graininess.
- Set aside.
- In a clean mixer bowl, with the whip attachment whip the cream until it begins to thicken.
- Slowly add the ⅓ cup sugar as you continue to whip the cream until it is thick and fluffy.
- Do not overbeat.
- Carefully fold half of the whipped cream into the peanut butter mixture, be sure not to deflate the cream.
- Fold in the rest of the whipped cream.
- Add the caramel to the prepared crust.
- Chill briefly. (10 -15 minutes, just to set)
- Spoon the chocolate on top of the caramel and chill for 10 minutes or so.
- Add the peanut butter mixture.
- Top with the reserved chocolate and pretzel crumbs
- Just before serving top with a sprinkle of Fleur de Sel if desired.
If you are looking for Fleur de Sel Amazon has a great selection-
© 2012 Marye Audet