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Creamy Peanut Butter Pretzel Pie

creamy peanut butter pretzel pie - featured image

A quick and easy dessert featuring a salty pretzel crust and a smooth, fluffy peanut butter cream cheese filling. Perfect for any occasion and loved by both kids and adults.

Ingredients

Scale
  • 2 cups pretzels, crushed into small pieces
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • Optional toppings: extra crushed pretzels or chopped peanuts, chocolate drizzle

Instructions

  1. Preheat oven to 350°F (175°C). Crush 2 cups of pretzels into small pieces.
  2. Mix crushed pretzels with 3 tablespoons melted unsalted butter and 2 tablespoons brown sugar until well combined.
  3. Press mixture firmly into bottom and 1 inch up sides of a 9-inch pie dish. Bake for 8-10 minutes until golden and fragrant. Let cool completely (about 20 minutes).
  4. Beat 8 ounces softened cream cheese until smooth. Add 1 cup creamy peanut butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract; mix until creamy.
  5. Whip 1 cup cold heavy cream to soft peaks. Gently fold whipped cream into peanut butter mixture until light and spreadable.
  6. Spoon filling over cooled crust and spread evenly. Add optional toppings if desired.
  7. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  8. Slice chilled pie with a sharp knife dipped in hot water for clean cuts. Serve chilled.

Notes

Press pretzel crust firmly and bake to prevent sogginess. Whip cream to soft peaks and fold gently to keep filling light. Let pie chill overnight for best flavor and texture. If filling is too stiff after chilling, let sit at room temperature 10 minutes; if too soft, freeze 15 minutes.

Nutrition

Keywords: peanut butter pie, pretzel crust, creamy dessert, easy pie recipe, salty sweet dessert, no bake pie, quick dessert