Peanut Butter Pretzel Pie
Sweet and salty come together flawlessly in this super easy to make Peanut Butter Pretzel Pie. The perfect quick dessert for a holiday celebration or to celebrate the peanut butter lover in your life!
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Servings: 8
Calories: 636kcal
Equipment
- Food Processor You can put your pretzels in a ziploc and crush them, but a food processor makes the process much quicker
- Pie Pan
- Mixing Bowl
- Electric Hand Mixer or Stand Mixer
Ingredients
- 5 oz Pretzels
- ½ cup Butter, melted
- ⅓ cup Granulated Sugar
- 2 cups Cool Whip
- 1 cup Creamy Peanut Butter
- 8 oz Cream Cheese , softened
- 1 cup Powdered Sugar
- ½ cup mini chocolate chips
- Chocolate Sauce, for decoration (optional)
- Mini Reese’s peanut butter cups, for decoration (optional)
- Whipped cream, for decorations (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the pretzels in the food processor and blend until crumbs form.
- Add the melted butter and the granulated sugar and process again until combined.
- Spray a pie pan with nonstick spray. Then pour the mixture into the pie pan and press into the bottom and sides of the pan. Bake for 12-15 minutes until set. Allow to cool to room temperature.
- Add the peanut butter, cream cheese, and powdered sugar into the bowl of a stand mixer and beat together using the paddle attachment (or electric hand mixer) until smooth.
- Add about ½ cup of the cool whip into the bowl with the peanut butter mixture and beat until combined.
- Add in the rest of the cool whip and fold the cream into the peanut butter mixture gently by hand, until fully incorporated.
- Mix in the mini chocolate chips by hand until evenly distributed. Then pour the mixture into the pie crust. Allow the pie to chill for at least 4 hours.
- Once cooled, decorate with miniature Reese's cups, chocolate sauce and whipped cream if desired. Cut and serve, and enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Pretzels: You can use any salted pretzels for this recipe. You could substitute graham crackers if you prefer, but the saltiness of the pretzels is just too good!
- Cool Whip: Feel free to use reduced fat if you prefer
- Creamy Peanut Butter: Any no-stir brand will do. I don’t recommend using crunchy peanut butter for this recipe.
- Cream Cheese: Allow your cream cheese to soften to room temperature. You could use reduced fat if you wish but the creaminess of full fat is worth it!
- When crushing your pretzels to make your crust, don’t go too crazy with the food processor. You want a few chunks to give your crust good texture.
- Be sure and let your pie cool for several hours before serving. This gives your cream cheese a chance to solidify and makes your slices come out cleaner.
- Don’t decorate the pie with whipped cream until you are ready to serve! The whipped cream melts if not eaten fast enough.
Nutrition
Serving: 1serving | Calories: 636kcal | Carbohydrates: 59g | Protein: 12g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 560mg | Potassium: 283mg | Fiber: 3g | Sugar: 38g | Vitamin A: 793IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 2mg
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