Introduction

Deep Dish Peanut Butter Pie with Pretzel Crust is a perfect blend of salty and sweet flavors. Its crunchy pretzel crust pairs beautifully with a rich, creamy peanut butter filling topped with whipped topping and chocolate. This no-bake treat is sure to impress at any gathering or as a special dessert.

A slice of layered dessert on a white plate with a floral pattern, placed on a white marbled surface. The dessert has four layers: the bottom layer is crumbly and golden brown, the second layer is thin and dark chocolate, the third layer is thick and creamy light peanut butter color, and the top layer is fluffy and white whipped cream. The whipped cream layer is decorated with small pieces of peanut butter chocolate candy and crushed nuts scattered on top. In the background, the whole dessert is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups ground pretzels (about 6-7 cups whole pretzels), plus more for decoration (about 1/4 cup)
1 cup butter, melted
1/3 cup sugar
1 1/4 cups milk chocolate chips
8 oz cream cheese, softened
1 1/4 cups crunchy peanut butter
1 1/4 cups powdered sugar, sifted
1/2 tsp vanilla extract
12 oz Cool Whip (lite can be used)
Reese’s Mini Peanut Butter Cups for decoration

Instructions

Step 1: In a mixing bowl, combine ground pretzels, melted butter, and sugar with a fork until evenly moistened.
Step 2: Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray.
Step 3: Pour the pretzel crumb mixture into the pan and press firmly into the base and up the sides using the bottom of a measuring cup or glass.
Step 4: Bake the crust for about 10 minutes, then sprinkle milk chocolate chips evenly over the bottom.
Step 5: Return to the oven and bake for an additional 5 minutes, then remove from the oven.
Step 6: Using a spatula, spread the melted chocolate chips into a thin, even layer coating the base and sides of the crust.
Step 7: Allow the crust to cool completely in the refrigerator before assembling the filling.
Step 8: Beat together the cream cheese and peanut butter until light and fluffy.
Step 9: Add vanilla extract and powdered sugar, beating until well combined. Scrape down the sides of the bowl as needed.
Step 10: Gently fold in about half (2 cups) of the Cool Whip to keep the filling light and airy.
Step 11: Pour the peanut butter filling evenly into the chilled pretzel crust.
Step 12: Spread the remaining Cool Whip over the peanut butter filling to create a smooth topping.
Step 13: Crush some Reese’s Mini Peanut Butter Cups and mix with extra ground pretzels to decorate around the outside edge of the pie.
Step 14: Arrange whole and sliced peanut butter cups in the center of the pie to form a decorative pile.
Step 15: Keep the pie refrigerated or frozen until ready to serve.

Tips & Variations

For extra crunch, leave some pretzel crumbs a bit thicker to mimic toffee bark texture in the crust.
Use creamy peanut butter if you prefer a smoother filling texture.
Feel free to substitute semi-sweet chocolate chips if milk chocolate is too sweet for your taste.
Add a pinch of sea salt on top before serving to enhance the salty-sweet contrast.
To make a smaller pie, reduce the ingredients proportionally and use a smaller pan.

Storage

Store the pie covered in the refrigerator for up to 3 days or freeze for up to one month. To serve after freezing, thaw in the refrigerator for several hours or overnight. Reheat is not recommended as the texture may change.

How to Serve

A slice of a layered dessert is shown on a white plate with a subtle floral design, placed on a white marbled surface. The dessert has four layers: the bottom layer is a crumbly, golden-brown crust with a rough texture; above it is a thin, smooth dark chocolate layer; the third layer is thick, creamy, and light beige, resembling peanut butter mousse; the top layer is fluffy and white whipped cream, topped with small chunks of chocolate and crushed nuts scattered on the surface. In the background, the whole dessert is slightly blurred but visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without a springform pan?

Yes, you can use a regular 9-inch pie dish, but be careful when removing the pie since the crust can be crumbly without the removable sides.

Is it possible to use natural peanut butter in this recipe?

Yes, but natural peanut butter is usually thinner and may result in a softer filling. You might want to chill the filling longer before assembling to help it firm up.