Peanut Butter Chocolate Pretzel Pie

This pie comes from one of my favorite cookbooks: First Prize Pies by Allison Kave. This book is gorgeous to look at and even more fun to bake from. The recipes are easy to follow, without a lot of specialty or hard to find ingredients (don’t worry, each pie is still quite special!). The book itself is broken into seasons, with recommendations for pies for the spring, summer, fall, and winter.

First Prize Pies by Allison Kave

I went with a fall pie that does not require any baking and was not disappointed! I will say that I used cheap pretzels and that was a mistake. Spring for the nice hard pretzels and you will not be disappointed!

Here’s my slightly modified version:

You will need:

• ½ bag of pretzels (you will have extra)- about 2.5 cups when ground up

• 1 stick butter, melted

• 2 tablespoons brown sugar

• 1 cup peanut butter

• 1 cup cream cheese at room temperature

• 1 cup confectioner’s sugar

• ¼ cup heavy cream

• 8 ounces of semi sweet chocolate chips

• ½ cup heavy cream

Pretzel crust

To make the crust: Run pretzels through a food processor to create a sandy texture. In a bowl, combine pretzels with butter and brown sugar. Press this mixture firmly into a pie pan (bottom only, not up the sides). Set in the fridge until ready to fill.

Peanut butter filling

To make the filling: Combine peanut butter and cream cheese in a stand mixer with a paddle attachment. Slowly work in the confectioner’s sugar and ¼ cup cream until light and fluffy. Fill the pie plate and place back in the fridge for 1 hour.

Chocolate and cream melting away

To make chocolate topping: Slowly melt chocolate chips and heavy cream on stovetop. As soon as chips are melted (but not runny), drizzle over top of pie. Return to the fridge and allow the pie to set up for 4 hours.

All assembled and ready for the fridge!

This beauty can keep in the fridge for up to one week!

Peanut butter chocolate pretzel pie- who could resist?