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Chocolate Peanut Butter Pie with Pretzel Crust
Creamy chocolate peanut butter pie has layers of caramel, chocolate ganache, and peanut butter mousse in a salty pretzel crust. Salty, sweet, creamy, rich, crunchy and delicious - it will tame the most vicious sweet tooth in a flash.
Course
Dessert
Cuisine
American - Southern
Prep Time
30
minutes
minutes
Cook Time
10
minutes
minutes
Chilling time
2
hours
hours
15
minutes
minutes
Total Time
2
hours
hours
55
minutes
minutes
Servings
10
Calories
870
kcal
Author
Marye Audet-White
Equipment
Stand mixer
Pie Pan
rubber spatula
Ingredients
Crust
2
cups
pretzels
coarsely crushed. Reserve some for the top
⅓
cup
butter
melted
Caramel Bottom Layer
½
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
¾
cup
heavy
cream
Peanut Butter Layer
1 ¼
cup
peanut butter
creamy
8
ounces
cream
cheese
softened to a warm, room temperature
½
cup
sugar
1
pint
heavy
cream
⅓
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 ¾ 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 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
.
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.
Video
Notes
If you don't want to bake the crust you can skip that part. It won't be as firm but it will still be delicious.
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:
870
kcal
|
Carbohydrates:
69
g
|
Protein:
14
g
|
Fat:
62
g
|
Saturated Fat:
31
g
|
Cholesterol:
135
mg
|
Sodium:
511
mg
|
Potassium:
320
mg
|
Fiber:
3
g
|
Sugar:
42
g
|
Vitamin A:
1540
IU
|
Vitamin C:
0.6
mg
|
Calcium:
129
mg
|
Iron:
2
mg