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No-Bake Chocolate Peanut Butter Pretzel Pie

The season of no-bake desserts is coming to an end pretty soon, but before it does, I've got one more recipe for you guys that is going to blow your mind. It was inspired by these peanut butter pretzel bites I made last year that went viral. A flavor combo that popular needed to be recreated!

So how do you transform a no-bake chocolate covered peanut butter pretzel cookie into a no bake pie? Well first, you make a delicious pretzel crust and only sweeten it slightly because you really want the saltiness to shine through. Then you whip up a luscious peanut butter filling, using only four basic ingredients. And lastly, you make the most velvety chocolate whipped cream and spread that all on top. And voila!

This pie is the literal definition of creamy and dreamy. You could probably tell from the pictures, it is seriously heaven in your mouth. The perfect balance of salty and sweet, and just all around, delectableness. Did I mention it's abnormally easy to make? It's probably all I'm going to eat from now until Fall. Thank goodness layering season is coming right up :)

No-Bake Chocolate Peanut Butter Pretzel Pie

Yield: One 9-inch pie
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For the pretzel crust:
1 and 1/4 cup finely ground pretzels
1/4 cup brown sugar
7 tablespoons unsalted butter, melted

For the peanut butter filling:
4 oz. cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup heavy cream, whipped

For the whipped cream topping:
1 cup heavy cream
2 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)


Mix together pretzel crumbs, brown sugar, and melted butter until well-combined and all crumbs are evenly moistened. Press this mixture onto the bottom and up the sides of a 9 inch pie plate. Refrigerate.

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, peanut butter, and brown sugar until smooth and well-blended. Fold in whipped cream. Spoon the filling into the pie crust.

In another medium-sized bowl, using an electric hand mixer, beat together heavy cream, cocoa powder, granulated sugar, and vanilla, until thick, stiff peaks form. Spread the chocolate whipped cream on top of the peanut butter filling.

Cover and refrigerate pie for 4 hours before serving.

Adapted from Nadia G

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