Chocolate Peanut Butter Pie 🥧

No bake desserts are essential for summer potlucks and picnics! This easy recipe will have your friends and family drooling!

Reader Review: "Thanks so much for this recipe! I made it for our company picnic today and won the 2nd place ribbon! 🏆 " ~Laurie

🥘 Ingredients

Nothing weird here!

• Pretzels
• Butter - I like to use unsalted since there's so much salt in the other ingredienets.
• Caramel sauce - I use my homemade Jack Daniels caramel sauce but you can use any kind you like.
• Chocolate chips - bittersweet are my favorite for this pie recipe but use what you like.
• Heavy cream - also called heavy whipping cream.
• Creamy peanut butter - or use crunchy if you like more texture.
• Cream cheese - full fat, not low fat or reduced fat. Don't get whipped, either - it has to be the full fat cream cheese to work.
• Sugar

🔪 Instructions

This simple pie has a few more steps than some but the results are worth it!

1. Make the crust by mixing the butter and pretzel crumbs and pressing into a pie plate. Bake and cool.
2. Heat the cream to a simmer and add the chocolate chips.
3. Stir until completely melted and smooth.'
4. Beat the peanut butter and cream cheese until well blended and smooth.
5. Beat in the sugar.
6. Fold in the whipped cream to the peanut butter mixture.
7. Add the caramel to the cooled crust. Chill for 10 minutes or so.
8. Add the chocolate layer. Chill until firm.
9. Spoon on the peanut butter mousse and add the toppings. Chill thoroughly before serving.

📖 Variations

This recipe is absolutely amazing as it is but... there are a few little changes you can make to keep it from getting boring.

• Add chopped Reese's to the top or add a layer of them between the ganache and the peanut butter mousse layers.
• Chopped salted peanuts on top
• Add the ganache to the mousse - it's a little more dense but more like a truffle
• Use a chocolate cookie crust
• Use a Ritz cracker crust
• Use white chocolate ganache
• Remove the chocolate and caramel completely and just use the peanut butter mixture - put whipped cream over the top

Expert Tip: Don't try to take this to an outdoor event in hot weather... it will lose its texture completely in a short period of time. Keep in mind I'm from Texas so I consider 115F hot weather. 75F and below will be fine.

💭 Tips

This recipe is super easy - definitely easy enough for a beginner. Here are some tips to help you get it right every time!

• You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here.
• 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.
• Be sure not to over-whip the cream or you will have little granules of butter in the filling. Not pleasant.
• When you are folding the cream into the peanut butter use a rubber spatula and a gentle over and under movement.
• The cream cheese needs to be at a warm room temperature - very soft but not melted.
• Don't put the chocolate chips in the microwave. They'll melt in the hot cream - just keep stirring.
• Store in the refrigerator, tightly covered for up to 3 days.
• If your refrigerator has a strong smell (onions, fish, etc) the pie WILL take on that flavor.

Related recipes

Here are some more no bake pies that you'll love!

• German Chocolate Pie has all the flavors of the cake but in a creamy no bake pie.
• Millionaire Pie is creamy, light, and full of fruity flavor - it's probably one of the easiest no bake pies ever created.
• S'mores Pie is like the summer favorite but no need to build a campfire or even heat up the oven.

🧾 Shop this recipe

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What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

If you can't find Fleur De Sel Sea Salt locally you can get it on Amazon. I love this 9-inch glass pie plate with an expandable cover! The generously sized rim allows you to grab it out of the oven without tearing up the pie and having a reusable cover is great.

☕ Kaffeeklatch

This peanut butter pie is totally addictive - especially if you are one of those people (like me ) that loves sweet and salty combinations. You can make it a day or two ahead of time, too.

I haven't tried to freeze it - I'm pretty sure it would freeze well although the pretzels on top might get a little soggy. If you're going to freeze it leave the pretzels off the top until it's time to serve.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

4.64 from 22 votes

Peanut Butter Pie with Pretzel Crust

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Rich, creamy peanut butter pie with the extra luxury of layers of caramel and chocolate ganache. Salty, sweet, creamy, rich, crunchy and delicious - it will tame the most vicious sweet tooth in a flash. Difficulty rating 2/10

Course Dessert

Cuisine American - Southern

Prep Time: 30 minutes

Cook Time: 10 minutes

Chilling time: 2 hours 15 minutes

Total Time: 2 hours 55 minutes

Servings:10

Calories:870

Author:Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• Stand mixer
• Pie Pan

Ingredients

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Crust

• 2 cups pretzels, coarsely crushed. Reserve some for the top
• 1/3 cup butter, melted

Caramel Bottom Layer

• 1/2 cup caramel sauce, either homemade or commercial

Chocolate Bottom Layer

• 12 ounces chocolate chips, ,milk chocolate, bittersweet, semi sweet, dark, or a combination - reserve some for topping
• 3/4 cup heavy cream

Peanut Butter Layer

• 1 1/4 cup peanut butter, creamy
• 8 ounces cream cheese, softened to a warm, room temperature
• 1/2 cup sugar
• 1 pint heavy cream
• 1/3 cup sugar

Optional

• Fleur de Sel
• Chocolate curls

Instructions

Crust

• 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.

Chocolate Layer

• Heat the 3/4 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.

Peanut Butter Layer

• 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 1/2 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 1/3 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.

Assembly

• 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
• Chill for at least 2 hours.
• Just before serving top with a sprinkle of Fleur de Sel if desired.

Notes

• You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here. 
• Save some of the pretzel crumbs and chocolate to drizzle for 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.
• Be sure not to over-whip the cream or you will have little granules of butter in the filling. 
• When you are folding the cream into the peanut butter use a rubber spatula and a gentle over and under movement.
• Don't put the chocolate chips in the microwave. They'll melt in the hot cream - just keep stirring.
• Don't try to take this to an outdoor event in hot weather... it will lose its texture completely.
• Store in the refrigerator, tightly covered for up to 3 days.
• If your refrigerator has a strong smell (onions, fish, etc) the pie WILL take on that flavor.

Nutrition

Calories: 870kcal | Carbohydrates: 69g | Protein: 14g | Fat: 62g | Saturated Fat: 31g | Cholesterol: 135mg | Sodium: 511mg | Potassium: 320mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1540IU | Vitamin C: 0.6mg | Calcium: 129mg | Iron: 2mg

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