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Peanut Butter Pretzel Pie Recipe

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★★★★★

5 from 137 reviews

Peanut Butter Pretzel Pie is a creamy, no-bake dessert combining a salty pretzel crust with rich peanut butter filling and layers of chocolate pudding and whipped topping. This luscious pie offers a perfect balance of sweet and salty flavors with a crunchy texture, making it an indulgent treat for any occasion.

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
  • 3 cups milk

Topping

  • 8 ounces whipped topping
  • ½ cup pretzels (crushed)
  • ½ cup chocolate sauce

Instructions

  1. Preheat and Prepare Crust: Preheat the oven to 400°F. Line a 13×9 inch baking dish with parchment paper, letting the paper hang over the edges for easy removal.
  2. Make the Pretzel Crust: Melt the unsalted butter in a saucepan over medium heat. Once melted, remove from heat and stir in crushed pretzels until they are fully coated in butter.
  3. Bake the Crust: Press the pretzel mixture firmly into the bottom of the prepared baking dish. Bake in the preheated oven for 5 minutes to set the crust, then allow it to cool to room temperature.
  4. Prepare Peanut Butter Filling: In a large bowl, combine powdered sugar, softened cream cheese, creamy peanut butter, and vanilla extract. Using an electric mixer, beat the mixture until smooth and creamy. Gently fold in 1 cup of whipped topping until well incorporated.
  5. Spread Filling and Chill: Evenly spread the peanut butter filling over the cooled pretzel crust. Refrigerate the pie for 30 minutes to let the filling set.
  6. Prepare Chocolate Pudding Layer: Whisk together the instant chocolate pudding mixes and milk until well combined and starting to thicken. Pour this pudding layer over the peanut butter filling, smoothing it evenly with a spatula. Refrigerate for another 30 minutes.
  7. Add Whipped Topping and Chill: Spread the remaining 8 ounces of whipped topping evenly over the pudding layer. Chill the assembled pie in the refrigerator for at least 3 hours or overnight for best results.
  8. Garnish and Serve: Just before serving, sprinkle the remaining crushed pretzels over the top and drizzle with chocolate sauce for a beautiful and delicious finish.

Notes

  • Use creamy peanut butter for a smoother filling texture.
  • Chilling time is essential to let layers set properly for clean slices.
  • You can substitute whipped topping with fresh whipped cream if preferred.
  • For extra crunch, add some chopped peanuts on top along with pretzels.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Peanut Butter Pie, Pretzel Dessert, No-Bake Pie, Chocolate Pudding Pie, Salty Sweet Dessert

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