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This Chocolate Peanut Butter Pie combines creamy peanut butter, rich chocolate, and light fluffy whipped cream in a salty pretzel crust. The best thing is that this pie comes together in just minutes.

Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie combines creamy peanut butter, rich chocolate, and light fluffy whipped cream in a salty pretzel crust. The best thing is that this pie comes together in just minutes.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 2 hours
Total Time 27 minutes
Servings 8

Ingredients

For the Pretzel Pie Crust:

  • about 2 1/2 cups Pretzels
  • 1/2 cup Melted Butter
  • 3 tablespoons Brown Sugar

For the Chocolate Ganache:

  • 3/4 cup Heavy Whipping Cream
  • 1 cup Semi-Sweet Chocolate Chips

For the Peanut Butter Pie:

  • 2 1/2 cups Heavy Whipping Cream
  • 1/4 cup Granulated Sugar
  • 8 ounces Cream Cheese at room temperature
  • 1 cup Creamy Peanut Butter
  • 1 cup plus 2 tablespoons Powdered Sugar
  • 2 teaspoons Vanilla divided
  • Garnish with Peanuts and Crumbled Nutter Butters

Instructions

  1. Place the pretzels, melted butter, and brown sugar in a food processor, and pulse until the pretzels are crumbs. Then press into a pie pan and bake at 350 degrees for 12 minutes.
  2. While the crust is baking, prepare the ganache. The easiest way to do this is to pour the cream into a microwave-safe bowl and to microwave until the cream is just starting to bubble. Then remove from the microwave and whisk in the chocolate chips. After a couple of minutes, the ganache should be smooth.
  3. Once the pie crust has baked, pour a thick layer of the ganache over the pie crust and then place the pie crust in the fridge to cool.
  4. As the ganache sets, combine 1 1/2 cups heavy whipping cream and 1/4 cup granulated sugar in the bowl of an electric mixer. (Save the remaining cup of whipping cream for later). Whip on a medium speed until the cream forms soft peaks. Then add the cream cheese, peanut butter, 1 cup powdered sugar, and 1 teaspoon of vanilla. Beat together until smooth.
  5. Pour the peanut butter pie filling into the pie crust. Top with ganache (you might not use all of it), and then place the pie in the fridge to chill for at least 2-3 hours before serving.
  6. Just before serving, whip the remaining whipping cream, powdered sugar, and vanilla together using an electric mixer. Once soft peaks form spread the whipping cream over the pie. Top with peanuts and crumbled nutter butters and serve.

Recipe Notes

Just before serving, I garnished the chocolate peanut butter pie with a layer of whipped cream, peanuts, and crushed Nutter Butters. I liked how the peanuts and crushed cookies adding a hint of crunch to the dessert. You could just use whipped cream, which helps to balance the richness of the chocolate and peanut butter and skip the extra garnishes if you want.