Food and Recipes Desserts Pies Peanut Butter Pretzel Pie Is A Salty-Sweet Masterpiece Be the first to rate & review! 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. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on August 16, 2024 Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 18 mins Total Time: 3 hrs 6 mins Servings: 8 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 Prepare oven and pie plate: Preheat oven to 350°F. Lightly coat a 9-inch pie plate with cooking spray. Caitlin Bensel; Food Stylist: Torie Cox Make pretzel crust: To prepare crust, place pretzels into a food processor; process until fine crumbs form, 30 seconds to 1 minute. 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. 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. Caitlin Bensel; Food Stylist: Torie Cox 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. 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. 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. Caitlin Bensel; Food Stylist: Torie Cox Spoon filling into cooled pie crust. Cover loosely and chill until firm, 2 to 3 hours. Caitlin Bensel; Food Stylist: Torie Cox Add toppings: To serve, place each slice on a small plate. 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. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print