Frozen Peanut Butter Pie
Tuesday, November 19, 2019
Edit
Guys, we’re total peanut butter addicts over here. This frozen peanut butter pie is a delicious (almost) no-bake treat that’s perfect for warm weather. It has a chocolate pretzel crust, a thick and creamy peanut butter filling, and is topped with a luscious ganache and lots of peanut butter cups and pretzels. If you love sweet and salty desserts, this one’s for you!
Summer is right around the corner!! Are you excited?! We just ordered the kids some new swimsuits and bought a canopy for the splash pad. We’ve also been planning out excursions and booking tickets to see grandparents. All of this planning got me craving something sweet, cold and decadent. This peanut butter pretzel pie is just what I needed. It’s easy to whip up and even easier to devour.
CRUST
1 1/4 cup chocolate cookie or graham cracker crumbs
1/2 cup pretzel crumbs
6 tbsp unsalted butter melted
2 tbsp dark brown sugar
FILLING
8 oz cream cheese at room temperature
1 1/4 cup smooth peanut butter
3/4 cup powdered sugar
1 tbsp vanilla extract
2 cups heavy whipping cream
TOPPING
1/2 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup heavy whipping cream
1/3 cup pretzels chopped
1/2 cup peanut butter cups
INSTRUCTIONS
CRUST
Preheat oven to 350 degrees. In medium mixing bowl combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist. Press into the bottom and up the sides of a 9-inch pie dish (I recommend a pie dish with a tall rim). Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.
FILLING
Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, mix until combined. In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half of the whipped cream into the peanut butter mixture. Fold the remaining whipped cream in until smooth and creamy. Pour into the cooled crust, then spread into an even layer.
TOPPING
Combine the chocolate and cream in a 2 cup glass measuring cup or a medium size microwave-safe bowl, heat at half power for one minute, stir then repeat. Remove and whisk for 1 minute until smooth. Spread over the filling, then top with chunks of peanut butter cups and pretzels. Chill for 2 hours, remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve cold.
get full recipe Frozen Peanut Butter Pie