Chocolate Peanut Butter Pie

Pretzel crusted peanut butter pie is so easy and even more delicious. A creamy peanut butter mousse filling is spooned over rich caramel covered in ganache and chilled in a salty pretzel crust. A sprinkle of fleur de sel on the top keeps the salty-sweet vibe going.

For this recipe you’ll need: pretzels, unsalted butter, caramel sauce, chocolate chips, heavy cream, creamy peanut butter, cream cheese, sugar

Variations on this Recipe

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 peanut butter cups 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 peanut butter mousse – it’s a little more dense but more like a peanut butter 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 – put whipped cream over the top

Tips for Making Peanut Butter Pie

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. 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.
• Be sure not to overwhip 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.
• 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.

More Yummy Pie Recipes

Pie. It has to be one of the most popular categories of desserts ever. I love them all from fruit pies to creamy concoctions! Here are some of my favorites.

• Classic Pecan Pie is always going to be on my top 5 list. Gooey, sweet enough to make your teeth ache, and full of toasted pecans. It’s definitely the best.
• Chocolate Chess Pie is another favorite. It’s like eating brownie batter right out of a buttery pie shell. SO good.
• 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.
• Chocolate Dessert Nachos aren’t pie…but they’re the perfect addition to your summer menu if you’re grilling.

This no bake Butterfinger pie recipe from Plain Chicken makes me hungry every time I look at it.

You May Need

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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 also prefer the 10-inch glass pie pans. It just seems to make a nice sized pie for my family and I like glass baking dishes better than metal ones in almost every circumstance. If you prefer 9-inch pie pans or even 8-inch pie pans you can get glass ones as well. 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.

Chocolate Peanut Butter Pie Recipe

This 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. Give it a try and come back and share your images!

If you love this recipe please give it 5 stars!

4.58 from 19 votes

Peanut Butter Pie with Pretzel Crust

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Rich, creamy peanut butter pie with the extra luxury of caramel and chocolate ganache. Salty, sweet, creamy, rich, crunchy and delicious – it will tame your dessert monster in a flash. Lots of calories here – save it for special occasions. Makes 1 10-inch or 2 8-inch pies.

Course Dessert

Cuisine American – Southern

Prep Time 30 minutes

Cook Time 10 minutes

Chilling time 15 minutes

Total Time 55 minutes

Servings 10

Calories 870

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Ingredients

Crust

• 2 cups coarsely crushed pretzels, reserve some for the top
• 1/3 cup unsalted 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 creamy peanut butter
• 8 ounce package cream cheese, , softened
• 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
• Just before serving top with a sprinkle of Fleur de Sel if desired.

Notes

A great homemade caramel sauce can be found on Restlesschipotle.com. https://www.restlesschipotle.com/2012/03/banana-bread-pudding-with-jack-daniels-caramel-sauce/

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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