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Chocolate Peanut Butter Pretzel Pie

A decadent dessert that combines a crunchy pretzel crust with a creamy peanut butter filling, topped off with rich chocolate ganache.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1.5 cups pretzel crumbs Can be substituted with crushed graham crackers.
  • 0.5 cup unsalted butter, melted
  • 1/3 cup sugar
Filling ingredients
  • 1 cup creamy peanut butter Can be substituted with almond butter for nut-free options.
  • 1 cup powdered sugar
  • 1.5 cups whipped topping
Ganache ingredients
  • 1 cup chocolate chips
  • 0.5 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the pretzel crumbs, melted butter, and sugar until well combined. Press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes and let cool.
  3. In a separate bowl, combine the creamy peanut butter and powdered sugar until smooth. Then gently fold in the whipped topping until well incorporated.
  4. Spoon the peanut butter mixture into the cooled pretzel crust, spreading it evenly.
  5. In a small saucepan, heat the heavy cream just until it starts to simmer, then remove from heat. Add the chocolate chips and stir until melted and smooth.
  6. Pour the chocolate ganache over the peanut butter layer, smoothing it out if needed.
  7. Refrigerate the pie for at least 4 hours (or overnight for best results) before serving.

Notes

Store in the fridge for up to 5 days in an airtight container, or freeze for up to 2 months. Allow to thaw in the refrigerator before serving.