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Peanut Butter Pie with Pretzel Crust and Reese’s Topping Recipe

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★★★★★

4.4 from 50 reviews

This indulgent Peanut Butter Pie with Pretzel Crust combines a salty, crunchy pretzel base with a rich, creamy peanut butter filling, topped with chocolate and Reese’s Mini Peanut Butter Cups for a decadent treat. Perfectly balanced with sweet and salty flavors, this no-bake dessert is chilled to set for a smooth and fluffy texture.

Ingredients

Scale

Crust

  • 3 cups ground pretzels
  • 1 cup butter, melted
  • 1/3 cup sugar
  • 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 optional)

Decoration

  • Reese’s Mini Peanut Butter Cups (whole and crushed)
  • Additional ground pretzels for garnish

Instructions

  1. Prepare Crust Mixture: In a mixing bowl, combine ground pretzels, melted butter, and sugar. Mix with a fork until the crumbs are evenly moistened and hold together when pressed.
  2. Prepare Pan: Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray to prevent sticking.
  3. Press Crust: Pour the crust mixture into the prepared pan. Using the bottom of a measuring cup or glass, firmly press the crumbs evenly into the base and up the sides to form a solid crust layer.
  4. Bake Crust: Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes to set it slightly.
  5. Add Chocolate Chips: Remove the pan from the oven and sprinkle milk chocolate chips evenly over the bottom of the crust.
  6. Melt Chocolate Layer: Return the pan to the oven and bake for an additional 5 minutes until the chocolate chips melt.
  7. Spread Chocolate: Remove from oven and use a spatula to spread the melted chocolate evenly over the bottom and sides of the pretzel crust, creating a thin chocolate coating.
  8. Cool Chocolate: Place the crust in the refrigerator and allow the chocolate to completely cool and firm up before adding the filling.
  9. Mix Filling Base: In a mixing bowl, beat softened cream cheese and crunchy peanut butter together until light and fluffy using an electric mixer.
  10. Add Sweeteners: Beat in vanilla extract and sifted powdered sugar until fully combined, scraping down the bowl sides as needed to ensure even mixing.
  11. Incorporate Cool Whip: Gently fold in half (2 cups) of the Cool Whip to keep the filling light and fluffy without deflating it.
  12. Fill Pie: Pour the peanut butter filling evenly into the cooled pretzel crust, smoothing the top with a spatula.
  13. Top with Cool Whip: Spread the remaining Cool Whip over the peanut butter filling to create a creamy topping layer.
  14. Decorate: Crush some Reese’s Mini Peanut Butter Cups and sprinkle along with some ground pretzels around the outside edge of the pie in a circle.
  15. Center Decoration: Arrange whole and sliced Reese’s Mini Peanut Butter Cups in a pile at the center of the pie for an attractive garnish.
  16. Chill: Refrigerate the pie until set. It can also be stored frozen for longer preservation.

Notes

  • Use crunchy peanut butter to add texture to the filling.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • For easier removal, ensure the pan is well greased and consider using a springform pan.
  • Chilling time can be at least 2 hours or overnight for best results.
  • This pie is best served cold and enjoyed within 3-4 days when refrigerated.
  • Frozen storage can extend shelf life up to 1 month.
  • Light Cool Whip can be used to reduce calories with minimal texture difference.

Keywords: Peanut Butter Pie, Pretzel Crust, No Bake Pie, Chocolate Peanut Butter Dessert, Easy Party Dessert

Find it online: https://epicrecipebox.com/peanut-butter-pie-with-pretzel-crust-and-reeses-topping-recipe/