Print

Peanut Butter Pretzel Pie

Peanut Butter Pretzel Pie
Print Recipe

★★★★★

5 from 25 reviews

Peanut Butter Pretzel Pie is a decadent no-bake dessert featuring a crunchy pretzel crust, a creamy peanut butter and cream cheese filling, a smooth chocolate pudding layer, and a whipped topping finish, garnished with crushed pretzels and chocolate sauce for the perfect balance of salty and sweet flavors.

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 instant chocolate pudding mix
  • 3 cups milk

Topping

  • 8 ounces whipped topping
  • ½ cup pretzels, crushed
  • ½ cup chocolate sauce

Instructions

  1. Prepare the crust: Preheat your oven to 400°F (200°C). Line a 13×9 baking dish with parchment paper, ensuring the edges extend over the sides for easy removal. In a saucepan over medium heat, melt the unsalted butter. Turn off the heat and stir in the crushed pretzels until they are completely coated in butter. Press the pretzel mixture evenly into the bottom of the prepared baking dish.
  2. Bake the crust: Bake the pretzel crust for 5 minutes to set it. After baking, allow the crust to cool completely to room temperature before adding the fillings.
  3. Mix the peanut butter filling: In a large bowl, use an electric mixer to beat together the powdered sugar, softened cream cheese, creamy peanut butter, and vanilla extract until the mixture is smooth and creamy. Gently fold in the whipped topping to create a light, fluffy filling.
  4. Assemble the peanut butter layer: Spread the peanut butter filling evenly over the cooled pretzel crust. Place the baking dish in the refrigerator and chill for 30 minutes to help the filling set.
  5. Prepare the chocolate pudding: In a separate bowl, whisk together the instant chocolate pudding mixes with 3 cups of milk according to package instructions until thickened. Spread the pudding evenly over the chilled peanut butter layer.
  6. Chill the pudding layer: Return the dish to the refrigerator and let it chill for another 30 minutes to set the pudding layer firmly.
  7. Add the topping and final chill: Spread 8 ounces of whipped topping evenly over the chocolate pudding layer. Refrigerate the assembled pie for at least 3 hours or overnight to allow all layers to set and flavors to meld.
  8. Garnish and serve: Before serving, sprinkle the top with crushed pretzels and drizzle with chocolate sauce for added texture and flavor. Carefully lift the pie out of the dish using the parchment paper edges, slice, and enjoy your Peanut Butter Pretzel Pie.

Notes

  • Make sure the cream cheese is softened to room temperature for easier mixing.
  • Use creamy peanut butter to get a smooth texture in the filling.
  • You can substitute whipped topping with homemade whipped cream for a fresher taste.
  • For a firmer crust, press the pretzel mixture tightly into the pan and chill slightly before baking.
  • This pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
  • Use gluten-free pretzels to make this recipe gluten-free.

Nutrition

Keywords: Peanut Butter Pretzel Pie, no-bake dessert, peanut butter pie, pretzel crust, chocolate pudding pie, layered dessert

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