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Peanut Butter Pretzel Pie Recipe

Peanut Butter Pretzel Pie Recipe
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★★★★★

4.9 from 23 reviews

Peanut Butter Pretzel Pie is a delightful no-bake dessert featuring a crunchy pretzel crust layered with a creamy peanut butter and cream cheese filling, topped with smooth chocolate pudding and whipped topping. Perfectly balanced with salty pretzels and sweet chocolate, this pie is an indulgent treat ideal for dessert lovers and peanut butter fans.

Ingredients

Scale

Crust

  • 2 cups pretzels (crushed)
  • ¾ cup unsalted butter (melted)

Peanut Butter Filling

  • 1 cup powdered sugar
  • 16 ounces cream cheese (softened)
  • 1¼ cup creamy peanut butter
  • 1½ tsp vanilla extract
  • 1 cup whipped topping

Chocolate Pudding Layer

  • 2 (3.9 ounce) packages of instant chocolate pudding mix
  • 3 cups milk

Topping

  • 8 ounces whipped topping
  • ½ cup pretzels (crushed)
  • ½ cup chocolate sauce

Instructions

  1. Preheat Oven and Prepare Dish: Preheat the oven to 400°F (204°C). Line a 13×9-inch baking dish with parchment paper, making sure the paper extends over the edges to help with easy removal later.
  2. Melt Butter and Coat Pretzels: In a saucepan over medium heat, melt the unsalted butter. Once melted, turn off the heat and stir in the crushed pretzels until they are fully coated with the butter.
  3. Make the Pretzel Crust: Press the butter-coated pretzels firmly into the bottom of the lined baking dish to form an even crust layer. Bake the crust for 5 minutes, then remove and let it cool to room temperature.
  4. Prepare Peanut Butter Filling: In a large bowl, combine powdered sugar, softened cream cheese, creamy peanut butter, and vanilla extract. Using an electric mixer, beat the ingredients until smooth and creamy. Gently fold in 1 cup of whipped topping until evenly incorporated.
  5. Assemble Peanut Butter Layer: Spread the peanut butter filling evenly over the cooled pretzel crust. Place the dish in the refrigerator and chill for 30 minutes to set.
  6. Make Chocolate Pudding Layer: In a separate bowl, mix the instant chocolate pudding mixes with 3 cups of milk until well combined and thickened. Pour the pudding mixture evenly over the peanut butter layer and smooth the surface. Chill the pie again for 30 minutes.
  7. Add Whipped Topping: Spread 8 ounces of whipped topping evenly over the chocolate pudding layer. Return the pie to the refrigerator and chill for at least 3 hours or overnight to allow flavors to meld and layers to set firmly.
  8. Garnish and Serve: Just before serving, sprinkle the remaining ½ cup of crushed pretzels over the top of the pie and drizzle with chocolate sauce for added texture and decoration.

Notes

  • For best results, soften the cream cheese to room temperature before mixing to avoid lumps in the filling.
  • You can substitute the crunchy pretzels with gluten-free alternatives to make the crust gluten-free.
  • Use full-fat cream cheese and peanut butter for the creamiest texture.
  • Instant pudding mix can vary in sweetness; adjust amount of whipped topping or sugar if desired.
  • Make sure to chill the pie for at least 3 hours to allow proper setting of layers before slicing.

Nutrition

Keywords: Peanut butter pie, pretzel crust dessert, chocolate pudding pie, no-bake peanut butter pie, creamy peanut butter dessert

Find it online: https://freshrecipehub.com/peanut-butter-pretzel-pie-recipe/