This peanut butter pie has it all; a pretzel crust coated with a layer of chocolate filled with creamy peanut butter goodness. There is no whipped topping in site, but it is still super easy to make!
Peanut butter pie has always been a favorite here. The creamy peanut butter filling draws me in every time. This pie, however turns it up a notch.
The pretzel crust helps add to that sweet and savory flavor. The chocolate gives it that something extra.
The peanut butter filling is light and creamy without the use of whipped topping, but it is still quick and easy to make. It checks all of the boxes!
This pie is rich. And salty. And sweet. And chocolate. And peanut butter. And yum!
So hurry up and make it!
The first time I made this pie was all the way back in 2015 for our Easter open house. We were having a large crowd, so I made it in a really large size.
It would have been plenty to fill two pies, but instead I made it in one large serving dish. It was such a hit that a couple of the guests requested it again for a shower a few months later.
So, I knew I had a winner on my hands. It has been quite some time since I got around to making it again though.
That’s the way food blogging goes, you are always making new stuff so it is hard to get back to the stuff you’ve already made. Even if it is REALLY good.
So when my sister was coming to town a bit before her birthday, we thought we should go ahead and make her a birthday treat. Last year I made her a layered cookie cake that was a lot of fun, but this year we had a bit too much going on to do something quite like that.
Luckily she suggested something chocolate and peanut butter-y. That happens to be a flavor combination we love, so I was happy to oblige.
My first thought was to make her a peanut butter m&m skillet cookie. Those pictures are in desperate need up updating and it definitely fits the chocolate and peanut butter bill.
But as I was scrolling through the blog, I saw this pie and I knew that it was the winner! Luckily I had all of the ingredients on hand, so we were good to go!
The process was easy and the results were worth every step. First you make the pretzel crust. It is easiest to do in the food processor.
You could also do them in a bag with a rolling pin if you’d like, whatever is better for you. You want a relatively fine crumb, but not full powder.
I like having a few tiny recognizable pieces of pretzel, but you don’t want them too large. Bigger pieces make serving and eating a bit more of a challenge.
When making the chocolate layer, I immediately knew what recipe to use. My Aunt Marlene taught me to make this fudge icing when I was just a kid. It has been a staple ever since!
I just scaled down the recipe a bit. There is just enough to coat the bottom of your pie crust with a little left over to drizzle on the top.
The peanut butter filling is a lot like you would expect. However, you drizzle in some heavy whipping cream to get it light and fluffy rather than folding in whipped topping.
The results are light and fluffy and sweet enough but not too sweet. It’s a cloud of peanut butter goodness. Oh. Em. Geeeeeee!
You will want to chill the pie for a couple of hours. That gives the filling plenty of chance to set up and makes it a lot easier to slice.
Of course it will be tempting to eat the filling right out of the bowl after you make it. In fact, I wouldn’t blame you at all if you did.
But you will definitely have prettier results if you give it a nice long chill first. It’ll be an exercise in self restraint!
Just watch everyone’s eyes light up as you start serving pieces of this pretty pie!
Ps. If you love peanut butter pie and want to try something really different, I have a vintage recipe for baked peanut butter pie.
The final texture is nothing like this fluffy cloud, but it is a really fun change. You should check that one out too!
- 1 1/2 cups pretzel crumbs
- 3 Tablespoons sugar
- 6 Tablespoons butter
- 2 Tablespoons milk
- 2 Tablespoons cocoa
- 1/2 cup sugar
- 1/4 cup butter
Peanut Butter Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese
- 2 tsp vanilla
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- Preheat oven to 350°F
- Melt butter, and toss pretzels in butter and sugar. Press onto the bottom of a 9 inch pie pan.
- Bake for 8-10 minutes, then remove and set aside to cool.
- Meanwhile, start the fudge. In a saucepan, stir together sugar and cocoa to make sure there are no lumps. Then add milk and butter. Heat over medium-low heat until it begins to boil. Boil for three minutes stirring frequently. (Be sure to scrape sides and bottom as you are stirring to make sure nothing sticks and burns.)
- Let fudge cool slightly then drizzle all but a couple of Tablespoons onto the crust.
- For the filling, place peanut butter and cream cheese in your mixer bowl. Beat until well combined and creamy. Add vanilla and powdered sugar, mixing until combined.
- Slowly drizzle in the cold cream, beating as you add it. Whip until light and fluffy.
- Drizzle with additional fudge and garnish with a few chopped nuts or pretzels if desired. Refrigerate at least 2 hours before serving.
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Amount Per Serving: Calories: 456Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 67mgSodium: 322mgCarbohydrates: 33gFiber: 2gSugar: 23gProtein: 7g
All nutritional information is estimated and will depend on the exact ingredients you use.