Description

Peanut Butter Pretzel Pie is a creamy, indulgent dessert combining a crunchy pretzel crust with a rich peanut butter filling and layered chocolate pudding, topped with whipped cream, chocolate drizzle, and extra pretzels for a perfect balance of salty and sweet flavors.

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 mix
3 cups milk

Toppings

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

Instructions

Prepare Oven and Pan: Preheat the oven to 400°F. Line a 13×9-inch baking dish with parchment paper, allowing some overhang for easy removal of the pie later.
Make Pretzel Crust: In a saucepan over medium heat, melt the unsalted butter. Once melted, remove from heat and stir in the crushed pretzels until they are completely coated with butter.
Bake Crust: Press the butter-coated pretzels firmly into the bottom of the prepared baking dish using a spoon. Bake in the preheated oven for 5 minutes to set the crust. Then let it cool to room temperature before adding fillings.
Prepare Peanut Butter Filling: In a large bowl, combine powdered sugar, softened cream cheese, creamy peanut butter, and vanilla extract. Beat with an electric mixer until the mixture is smooth and creamy. Gently fold in 1 cup of whipped topping until fully incorporated.
Assemble Peanut Butter Layer: Spread the peanut butter mixture evenly over the cooled pretzel crust. Place the dish in the refrigerator and chill for 30 minutes to set the layer.
Prepare Chocolate Pudding: In a separate bowl, whisk together the instant chocolate pudding mixes and milk until the pudding thickens and is smooth. Pour this layer evenly over the peanut butter filling. Smooth the surface and refrigerate for an additional 30 minutes.
Add Whipped Topping: Spread 8 ounces of whipped topping evenly over the chilled pudding layer. Return the pie to the refrigerator and chill for at least 3 hours or preferably overnight for best results.
Garnish and Serve: Just before serving, sprinkle the remaining crushed pretzels over the top of the pie and drizzle with chocolate sauce for an attractive presentation and extra crunch.

Notes

Use fresh whipped topping for best texture.
Make sure the cream cheese is softened to avoid lumps in the filling.
For a deeper chocolate flavor, use semi-sweet chocolate pudding.
Pie can be made a day ahead and refrigerated.
Allow pie to sit at room temperature for 10 minutes before slicing for easier cutting.
Store leftover pie covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Baking and Refrigeration
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of pie)
Calories: 420 kcal
Sugar: 24 g
Sodium: 270 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 40 mg

Keywords: Peanut butter pie, pretzel crust dessert, no-bake pie, chocolate peanut butter dessert, creamy peanut butter pie