Peanut Butter Pie With Chocolate Covered Pretzel Crust
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!
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.
Fudge
Meanwhile, start the fudge. In a saucepan, stir together sugar and cocoa powder to make sure there are no lumps.
Add the 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.
Peanut Butter Filling
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.