Peanut Butter Pretzel Pie
Peanut butter pretzel pie combines a salty pretzel crust with a rich, creamy peanut butter filling. Topped with whipped cream and drizzled with chocolate, it's a delightful blend of sweet and savory. Perfect for any occasion, this no-bake dessert is both easy to make and irresistibly delicious.
Ingredients
- Cocoa powder
- 1 cup Creamy peanut butter
- 1 tsp Vanilla extract
- 2 cups Heavy cream
- 1.5 cups Crushed chocolate covered pretzels
- 2 packs Chopped Reese's peanut butter cups
- 8 oz Cream cheese
- 1 cup Powdered sugar
- 4 tbsp Melted butter
Instructions
- To make the crust, combine crushed chocolate-covered pretzels and melted butter in a bowl.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish, ensuring it's evenly distributed. Refrigerate for 10 minutes to set.
- For the whipped cream, beat 2 cups of heavy cream until stiff peaks form.
- Gradually add 1/2 cup of sugar and vanilla extract, beating until well combined. Set aside.
- Next, prepare the filling by beating cream cheese, peanut butter, and 1/2 cup powdered sugar until smooth.
- Fold in 1 cup of the whipped cream gently.
- Assemble the pie by spooning the peanut butter cheesecake filling into the chilled crust.
- Top with chopped chocolate peanut butter cups.
- Spread the remaining whipped cream over the filling, and lightly dust with cocoa powder.
- Refrigerate the pie for at least 4 hours or until firm before serving.