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Deep Dish Peanut Butter Pie with Pretzel Crust Recipe

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★★★★★

4.8 from 143 reviews

A decadent Deep Dish Peanut Butter Pie featuring a crunchy pretzel crust, a smooth peanut butter cream cheese filling, and a chocolate layer for added richness. This no-bake pie combines salty and sweet flavors with a creamy, fluffy texture, topped with Reese’s Mini Peanut Butter Cups for extra peanut butter goodness and decorative crunch.

Ingredients

Scale

Crust

  • 3 cups ground pretzels (about 6–7 cups whole pretzels, coarsely or finely ground)
  • 1 cup butter, melted
  • 1/3 cup sugar
  • Additional ground pretzels for decoration, about 1/4 cup

Chocolate Layer

  • 1 1/4 cup milk chocolate chips

Filling

  • 8 oz cream cheese, softened
  • 1 1/4 cup crunchy peanut butter
  • 1 1/4 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 12 oz Cool Whip (lite can be used)

Topping/Garnish

  • Reese’s Mini Peanut Butter Cups

Instructions

  1. Prepare the crust: In a mixing bowl, combine the ground pretzels, melted butter, and sugar. Mix with a fork until the crumbs are evenly moistened.
  2. Form the crust: Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Pour the crumb mixture into the pan and use the bottom of a measuring cup or a glass to firmly press the mixture into the base and all the way up the sides to create an even crust.
  3. Bake the crust: Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes.
  4. Add the chocolate layer: Sprinkle the milk chocolate chips evenly over the bottom of the crust and bake for an additional 5 minutes until the chips start to melt.
  5. Spread melted chocolate: Remove the crust from the oven and immediately spread the melted chocolate evenly over the bottom and sides of the pretzel crust with a spatula to create a thin chocolate coating.
  6. Cool the crust: Allow the crust to cool completely in the refrigerator to set the chocolate layer before adding the filling.
  7. Prepare the filling: In a mixing bowl, beat the softened cream cheese and crunchy peanut butter together until light and fluffy.
  8. Sweeten and flavor filling: Add the vanilla extract and sifted powdered sugar to the cream cheese mixture, beating until well combined and scraping down the sides of the bowl as needed.
  9. Fold in Cool Whip: Gently fold in half (about 2 cups) of the Cool Whip tub into the peanut butter mixture to lighten the texture.
  10. Fill the crust: Pour the peanut butter filling evenly into the chilled pretzel crust, spreading it smoothly.
  11. Top the pie: Spread the remaining Cool Whip over the peanut butter filling.
  12. Decorate: Crush some Reese’s peanut butter cups and mix with ground pretzels, then arrange this mixture in a circle around the outside edge of the pie. Place whole and sliced peanut butter cups in a pile in the center of the pie for decoration.
  13. Chill or freeze: Keep the pie refrigerated or frozen until ready to serve for best texture and flavor.

Notes

  • Using crunchy peanut butter adds texture to the filling but smooth peanut butter can be substituted.
  • For a more intense chocolate flavor, use semi-sweet or dark chocolate chips instead of milk chocolate.
  • Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
  • The pretzel crust can be pressed thicker or thinner depending on preference for more or less crunch.
  • Use lite Cool Whip for a lower calorie version of the filling.
  • The pie is best served chilled and can be frozen for extended storage; allow to thaw before serving.

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

Find it online: https://victoriablair.com/deep-dish-peanut-butter-pie-with-pretzel-crust-recipe/