Peanut Butter Pretzel Pie (Easy No Bake Recipe)
This no-bake peanut butter pretzel pie has a fluffy, creamy peanut butter filling with the sweet and salty crunch of chocolate-covered pretzels PLUS fluffy whipped cream topping.
This peanut butter pretzel pie is the epitome of yum. Cool, creamy, fluffy as a cloud, and packed with chocolate and peanut butter flavor.
Bonus: You won't need to switch on the oven.
Let's dive into how to make it! Then later, dive in and motorboat it.
Why You'll Love This Peanut Butter Pretzel Pie Recipe
Here's why this recipe is a must-make:
- Easy to make: Despite its incredible appearance, this pie is surprisingly easy to make. It requires a few basic steps.
- Party perfect: Whether you're celebrating a special occasion or just craving a delicious treat at home, this Peanut Butter Pretzel Pie is super impressive. It's great for family gatherings, potlucks, or as a special occasion dessert.
- Crowd-pleaser: This pie is guaranteed to be a hit with friends and family. Be prepared for requests for seconds (and probably the recipe).
Here's What You Need
Let's get into the details of what you'll need to make this recipe:
Ingredients
Pull together these basic ingredients:
- Chocolate-covered pretzels: They will be crushed and turned into a pretzel crust.
- Butter: Butter binds the crushed pretzels together to form the pie crust.
- Heavy cream: This adds luscious volume to the pie filling as a whipped filling.
- Powdered sugar: Powdered sugar sweetens the pie filling and helps stabilize the whipped cream.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
- Cream cheese: This provides tanginess and structure to the filling. It should be softened before mixing.
- Creamy peanut butter: Choose natural peanut butter or an old-school brand. Both are great.
- Reese Peanut Butter Cups: Chopped Reese peanut butter cups or other peanut butter and chocolate candy add extra decadence to the pie.
- Cocoa powder: This is optional but adds a finishing touch to the pie.
Substitutions and Variations
Want to make this recipe your own? Check out these tweaks:
- Frozen peanut butter pie: Turn this recipe into a frozen treat by placing the pie in the freezer for a few hours until firm.
- Add other chocolatey layers: You could add fluffy instant chocolate pudding or a thin layer of chocolate ganache to your pie to turn it into a chocolate peanut butter pie!
- Nutella pretzel pie: In this variation, substitute Nutella for the peanut butter in the filling for a chocolate-hazelnut flavor. Top the pie with chopped hazelnuts.
- Peanut butter banana pie: Add sliced bananas to the filling for a classic flavor combo.
- S'mores peanut butter pretzel pie: Layer marshmallow fluff over the peanut butter filling instead of whipped cream and torch it until golden brown. Sprinkle crushed graham crackers over the top.
Tools to Grab
Here's what to set aside to make this peanut butter pretzel pie recipe:
- Bowl: To mix the crust.
- Pie pan: A 9-inch pan is perfect. A baking dish is great, too.
- Large bowl: To whip the cream in.
- Electric beater: To whip the cream with.
- Large mixing bowl #2: To prepare the filling in.
- Spoon: A large metal spoon to assemble the pie.
- Sharp knife: For smooth and easy slicing.
How to Make Peanut Butter Pretzel Pie: An Easy Guide
Here is my step-by-step guide to making this delicious pie.
Make the pretzel pie crust
Kick off the process by mixing the crushed chocolate-covered pretzels with the melted butter. Stir together so the crumbs are well-coated in butter. Next, press this mixture firmly into the bottom and sides of a 9-inch pie dish. Chill in the freezer for 10 minutes to set it.
Whip the cream
Beat 2 cups of heavy cream until stiff peaks form in a large, clean bowl. Beat in 1/2 cup of the sugar and the vanilla extract. Set this aside.
Prepare the peanut butter mixture
In a clean bowl, beat the room temperature (soft) cream cheese, peanut butter + 1/2 cup powdered sugar until fluffy. Fold in about 1 cup of the whipped cream, gently.
Assemble the pie
Add the peanut butter layer into the chilled crust and sprinkle the chopped chocolate peanut butter cups evenly over the top of it.
Spread the leftover cup of whipped cream over the top of the filling. Finally, lightly dust the whipped cream layer with cocoa powder.
Chill and serve
You will need to refrigerate the pie for at least 4 hours to set. Scoop the pie with a spoon onto small plates or into dessert bowls.
You can slice it with a knife, but as a soft, fluffy dessert, the slices won't be neat and tidy like a cheesecake.
Make Ahead and Storage
If you plan to enjoy the pie within a few days, store it in the refrigerator. Cover the pie loosely with plastic wrap or aluminum foil to prevent it from absorbing any odors from the fridge. It should last for up to 3-4 days.
Freezing
For longer storage, freeze the pie. Wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. It should last for up to 1-2 weeks in the freezer.
Thawing
If you've frozen the pie, thaw it in the refrigerator overnight before serving. This ensures that the pie retains its texture and flavor. I like to give it another dusting of cocoa powder before serving it.
5 Common Mistakes When Making Peanut Butter Pretzel Pie
Here are a few trip-ups to avoid:
- Not crushing pretzels finely enough: If they are not crushed finely, they may not form a cohesive crust, leading to a crumbly or uneven base. I find this kind of base difficult to slice, serve and work with.
- Using too much butter for the crust: Adding too much melted butter to the pretzel crumbs will give you a greasy or soggy crust.
- Overmixing the filling: Overmixing the peanut butter filling can cause it to become dense and heavy instead of light and creamy. Mix the ingredients until just combined to avoid overworking the filling.
- Not allowing enough time to set: Falling short on chilling time can lead to a runny filling that doesn't hold its shape when sliced. Allow the pie to chill in the refrigerator for the total time of 4 hours or more.
- Cutting the pie before it's fully set: Cutting into the pie before it has had time to fully set can cause it to collapse or lose its shape.
Final Notes, Pro Tips + Science-Based Secrets
As a food scientist and avid dessert and sweet-treat maker, here are my top tips and notes:
- Chill thoroughly: Ensure your pie is thoroughly chilled before serving to make scooping and serving easier.
- Use a food processor: For a uniformly fine texture, use a food processor to crush the pretzels for the crust. Pulse them until they resemble breadcrumbs for the best results. If you don't have a food processor, crush them in a bag with a rolling pin.
- Whip cream slowly: When whipping heavy cream for the filling, do so gradually, starting at a low speed and gradually increasing to high. This helps stabilize the whipped cream and prevents it from becoming grainy. This is a good tip if you're new to whipping cream.
- Stabilizing whipped cream: Adding powdered sugar helps stabilize it by absorbing excess moisture and preventing it from deflating. This results in firmer and longer-lasting whipped cream.
FAQs About Peanut Butter Pretzel Pie
Speed reading? No problem, here are my key take aways:
Yes, you can use gluten-free pretzels to make the crust if you have dietary restrictions or preferences.
While peanut butter is a key ingredient in this recipe, you can experiment with other nut or seed butter if you have allergies or prefer a different flavor. Almond butter, cashew butter, or sunflower seed butter are great alternatives.
Yes, you can make a vegan version of this pie by using dairy-free butter, cream cheese, and whipped cream substitutes. Ensure that all ingredients are vegan-friendly and free from animal products.
Absolutely! You can use small tart pans or mini pie dishes to create individual servings of Peanut Butter Pretzel Pie. Adjust the crust and filling quantities accordingly.
Yes, you can freeze this pie for longer storage. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container before freezing. Thaw the pie in the refrigerator overnight before serving.
Absolutely! You can garnish the pie with additional chopped peanuts, chocolate shavings, or a drizzle of melted chocolate.
Other Pies You’ll Love
Into making pies? Me too! Here are 5 pies to add to your to-do list:
- These rhubarb hand pies are so darn simple.
- For a down-homey kind of pie, try this strawberry-rhubarb classic.
- Strawberry buttermilk pie: It has that multi-generational feel.
- Try these cute peppermint Whoopie pies: your kids will LOVE them.
- Sugar-pie-tart-au-sucre is something special.
Peanut Butter Pretzel Pie (Easy No Bake Recipe!)
Ingredients
- 1.5 cups chocolate covered pretzels crushed
- 4 tbsp butter melted
- 2 cups heavy cream
- 1 cup powdered sugar divided
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 2 packages Reese peanut butter cups chopped
- Cocoa powder for dusting
Instructions
Make the crust:
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Mix the crushed chocolate-covered pretzels with the melted butter.
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Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish.
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Chill in the freezer for about 10 minutes to set.
Whip the cream:
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In a large bowl, beat 2 cups of heavy cream until stiff peaks form. Beat in 1/2 cup of the sugar and the vanilla extract. Set aside.
Prepare the filling:
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In a separate bowl, beat the cream cheese, peanut butter + 1/2 cup powdered sugar until fluffy.
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Gently fold in about 1 cup of the whipped cream.
Assemble the pie:
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Spoon the peanut butter cheesecake filling into the chilled crust.
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Sprinkle the chopped chocolate peanut butter cups evenly over the top.
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Spread the remaining 1 cup of whipped cream over the top of the filling and lightly dust the whipped cream layer with cocoa powder.
Chill and serve:
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Refrigerate the pie for at least 4 hours, or until firm.
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Scoop servings with a spoon or slice the pie with a sharp, warm knife (dip in hot water and wipe dry between cuts).
Video
Nutrition
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