Introduction

This Peanut Butter Pretzel Pie with Chocolate is a delightful blend of sweet, salty, and creamy flavors. With a crunchy pretzel crust and luscious peanut butter filling topped with rich chocolate, it’s a dessert that’s sure to impress without any fuss.

A pie in a white fluted pie dish sits on a wooden board with a black cloth beside it. The pie has a thick crust with a golden-brown, textured look around the edge. Inside, the bottom layer is white whipped cream, smooth and fluffy, swirled along the edges. Above the whipped cream is a thick, glossy layer of dark chocolate spread that covers the top evenly but allows some whipped cream to peek through. Scattered on top are small pretzels, golden brown and sprinkled with coarse salt, adding texture and color contrast. The background shows a kitchen blurred softly, and the scene is well-lit with natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed pretzels
½ cup unsalted butter, melted
½ cup granulated sugar
1 cup creamy peanut butter
1 cup heavy whipping cream
1 cup semi-sweet or dark chocolate chips

Instructions

Step 1: Mix the crushed pretzels, melted butter, and granulated sugar in a bowl until well combined. Press the mixture firmly into the bottom and slightly up the sides of a pie dish to form the crust.
Step 2: In a separate bowl, combine the peanut butter and powdered sugar (see note below) until smooth. In another bowl, whip the heavy cream until soft peaks form, then gently fold half of the whipped cream into the peanut butter mixture until well incorporated.
Step 3: Spread the peanut butter filling evenly over the prepared pretzel crust.
Step 4: Melt the chocolate chips using a microwave or double boiler until smooth. Pour the melted chocolate over the peanut butter filling and spread evenly to cover the surface.
Step 5: Chill the pie in the refrigerator for at least four hours or overnight to allow it to set before serving.

Tips & Variations

Use powdered sugar in the peanut butter mixture instead of granulated sugar for a smoother filling.
For extra crunch, sprinkle a few whole or halved pretzels on top before chilling.
Swap semi-sweet chocolate chips for milk or white chocolate for a different flavor twist.
If you prefer a firmer crust, bake the pretzel crust at 350°F (175°C) for 8 minutes before assembling the filling.

Storage

Store the pie covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for 10 minutes for easier slicing. This pie is best enjoyed chilled and should not be frozen as the texture may change.

How to Serve

This image shows a pie in a white pie dish with a flaky, golden-brown crust that is crimped around the edges. The pie has three layers: the bottom layer is white and creamy, the middle layer is thick, smooth, and dark chocolate, spread evenly on top of the white layer. On top of the chocolate layer, there are several small, shiny, golden-brown pretzels sprinkled with coarse salt, arranged spaced out across the surface. The pie dish sits on a light beige cloth over a white marbled surface, with a soft, warm light coming from the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter, but it may give the filling a chunkier texture. Creamy peanut butter generally gives a smoother consistency.

What if I don’t have pretzels?

You can substitute with crushed graham crackers or salty crackers for a similar texture and flavor contrast.

Peanut Butter Pretzel Pie with Chocolate Recipe

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★★★★★

4.6 from 68 reviews

This indulgent Peanut Butter Pretzel Pie with Chocolate combines a crunchy pretzel crust with a creamy peanut butter filling and a rich chocolate topping. Perfectly balanced with sweet, salty, and chocolatey flavors, this no-bake dessert is easy to prepare and delightfully satisfying.

Author: Bella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

2 cups crushed pretzels
½ cup unsalted butter, melted
½ cup granulated sugar

Filling

1 cup creamy peanut butter
1 cup heavy whipping cream
½ cup powdered sugar

Topping

1 cup semi-sweet or dark chocolate chips

Instructions

Prepare the crust: In a mixing bowl, combine the crushed pretzels, melted unsalted butter, and granulated sugar. Mix thoroughly until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom and slightly up the sides of a pie dish to form the crust. Place aside.
Make the peanut butter filling: In a separate bowl, blend the creamy peanut butter and powdered sugar until smooth and creamy. In another bowl, whip the heavy cream until soft peaks form. Gently fold half of the whipped cream into the peanut butter mixture to lighten it.
Assemble the filling: Spread the peanut butter filling evenly over the prepared pretzel crust, smoothing the surface with a spatula.
Prepare the chocolate topping: Melt the semi-sweet or dark chocolate chips gently using a double boiler or microwave in short bursts, stirring until smooth. Pour the melted chocolate over the peanut butter filling and spread it evenly to cover the surface.
Chill the pie: Place the assembled pie in the refrigerator and chill for at least four hours or preferably overnight. This allows the pie to set properly and the flavors to meld.