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Peanut Butter Pretzel Pie Recipe

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★★★★★

4.5 from 72 reviews

A rich and decadent Peanut Butter Pretzel Pie featuring a crunchy pretzel and cracker crust, creamy peanut butter filling, and a luscious dark chocolate and butterscotch ganache topping, finished with a sprinkle of flaky sea salt for the perfect sweet and salty balance.

Ingredients

Scale

Crust

  • 2 cups pretzels
  • 1 cup flipside crackers
  • 2 tsp granulated sugar
  • 1 pinch kosher salt (diamond crystal brand)
  • 8 tbsp unsalted butter (melted)

Peanut Butter Filling

  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar (sifted)
  • ⅔ cup creamy peanut butter (Skippy natural)
  • 1 tsp vanilla extract
  • ⅓ cup heavy cream (room temp)

Ganache

  • 8 oz heavy cream
  • 4 oz dark chocolate chips
  • 4 oz butterscotch chips
  • ¼ tsp flaky sea salt (Maldon brand)

Instructions

  1. Making Crust: Blend pretzels and flipside crackers in a food processor until you achieve a fine crumb texture. Combine the crumb mixture with granulated sugar, kosher salt, and melted butter until the mixture is moist and thoroughly combined. Press this mixture firmly into the bottom and up the sides of a tart pan. Place the crust in the freezer to set while preparing the filling.
  2. Peanut Butter Filling: Using an electric hand mixer on medium speed, beat the softened cream cheese in a large bowl for 1 minute until smooth. Scrape down the sides of the bowl, then add powdered sugar, peanut butter, and vanilla extract. Mix until evenly combined. Add the room temperature heavy cream and blend first on low speed until combined, then increase to medium-high speed, mixing for an additional 2 minutes to create a light, creamy filling. Pour the filling evenly into the chilled crust and spread it smoothly. Place the pie in the refrigerator to chill.
  3. Making Ganache: While the pie chills, heat heavy cream in a small saucepan over low to medium heat until it just begins to simmer, taking care not to boil. Place the dark chocolate chips and butterscotch chips in a medium-sized bowl. Pour the hot cream over the chips, then immediately cover the bowl tightly with plastic wrap and let it sit undisturbed for 5 minutes. Slowly stir the mixture until the ganache is smooth and fully combined. Pour the ganache evenly over the peanut butter filling. Refrigerate the pie for 4 hours to set the ganache completely, or freeze for 1 hour for quicker setting. Before serving, sprinkle the top with flaky sea salt. Serve chilled to enjoy the perfect balance of creamy, crunchy, sweet, and salty flavors.

Notes

  • Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
  • Press the crust mixture firmly and evenly into the pan to prevent crumbling when slicing.
  • Do not boil the cream when making ganache to ensure a smooth texture.
  • For a quicker set, freeze the pie for 1 hour instead of refrigerating for 4 hours.
  • This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
  • Use a high-quality peanut butter for the best flavor.
  • Flaky sea salt on top enhances the sweet and salty flavor profile.

Keywords: peanut butter pie, pretzel crust, no-bake pie, ganache, peanut butter dessert, chocolate butterscotch ganache, salty sweet pie

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