Peanut Butter Pretzel Pie Is A Salty-Sweet Masterpiece

Peanut butter pretzel pie is a new way to enjoy an old favorite. The pretzel crust tastes buttery, sweet, and toffee-like, with the malty pretzels getting a boost from butter and sugar. The no-bake peanut butter filling is firm, slightly dense (in a good way), and very peanut butter-y. The garnishes are optional but take the pie over the top. The crust does get a little soggy after a day or two, so try to eat up the pie before then.

Southern Living Peanut Butter Pretzel Pie sliced and garnished with chocolate syrup, whipped cream, and peanut butter cups
Photo:

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
18 mins
Total Time:
3 hrs 6 mins
Servings:
8
Southern Living Peanut Butter Pretzel Pie ingredients

Caitlin Bensel; Food Stylist: Torie Cox

Ingredients

  • Cooking spray

  • 5 1/2 oz. small pretzel twists (about 4 1/2 cups)

  • 1/4 cup granulated sugar

  • 1/2 cup butter, melted

  • 1 cup heavy whipping cream

  • 1 cup powdered sugar, divided

  • 1 cup creamy peanut butter

  • 1 tsp. vanilla extract

  • 8 oz. cream cheese, softened

  • Garnishes: chocolate syrup, whipped cream, mini peanut butter cups

Directions

  1. Prepare oven and pie plate:

    Preheat oven to 350°F. Lightly coat a 9-inch pie plate with cooking spray.

    Southern Living Peanut Butter Pretzel Pie preparing the pie plate

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Make pretzel crust:

    To prepare crust, place pretzels into a food processor; process until fine crumbs form, 30 seconds to 1 minute.

    Southern Living Peanut Butter Pretzel Pie crushing the pretzels for the crust

    Caitlin Bensel; Food Stylist: Torie Cox

    It’s OK if there are some larger pieces; they’ll add texture to the crust. Pour the pretzel crumbs into a medium bowl. Add granulated sugar and melted butter; stir well to evenly moisten pretzel crumbs.

    Southern Living Peanut Butter Pretzel Pie making the crust mixture

    Caitlin Bensel; Food Stylist: Torie Cox

    Pour mixture into prepared pie plate. Press mixture evenly into bottom and up sides of pan. Bake at 350°F until slightly crisp and browned, about 10 minutes. Remove pan from oven and cool crust on a wire rack for 30 minutes.

    Southern Living Peanut Butter Pretzel Pie pressing the crust into the pie plate

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Make peanut butter filling:

    To prepare filling, place whipping cream in a large bowl; add 1/4 cup powdered sugar. Beat with an electric mixer at medium-high speed until stiff peaks form, 2 to 3 minutes.

    Southern Living Peanut Butter Pretzel Pie whipping the cream for the filling

    Caitlin Bensel; Food Stylist: Torie Cox

    Place peanut butter, vanilla, cream cheese, and remaining 3/4 cup powdered sugar in another large bowl; beat with mixer at medium speed until well blended, about 1 minute.

    Southern Living Peanut Butter Pretzel Pie beating together the peanut butter mixture

    Caitlin Bensel; Food Stylist: Torie Cox

    Add whipped cream; beat at low speed until almost completely combined. Finish stirring with a silicone spatula until no white or dark streaks remain.

    Southern Living Peanut Butter Pretzel Pie folding the whipped cream into the peanut butter mixture

    Caitlin Bensel; Food Stylist: Torie Cox

    Spoon filling into cooled pie crust. Cover loosely and chill until firm, 2 to 3 hours.

    Southern Living Peanut Butter Pretzel Pie chilled and ready to slice

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Add toppings:

    To serve, place each slice on a small plate.

    Southern Living Peanut Butter Pretzel Pie sliced and ready for garnishes

    Caitlin Bensel; Food Stylist: Torie Cox

    Drizzle with 2 teaspoons chocolate syrup. Top with a dollop of aerosol whipped cream; nestle a peanut butter cup into the whipped cream.

    Southern Living Peanut Butter Pretzel Pie garnished and ready to serve

    Caitlin Bensel; Food Stylist: Torie Cox

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