No Bake Peanut Butter Pretzel Pie
This No Bake Peanut Butter Pretzel Pie is a dream come true for anyone who loves the perfect blend of sweet and salty.
With a creamy peanut butter filling, a crunchy pretzel crust, and a drizzle of chocolate ganache, it’s an irresistible dessert that requires no baking at all. Whether you’re planning a holiday gathering or a weeknight treat, this pie will satisfy everyone’s cravings!
Ingredients:
For the Pretzel Crust:
- 2 cups crushed pretzels (about 2 cups of mini pretzels)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- 1/2 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
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How to Make No Bake Peanut Butter Pretzel Pie
For the Pretzel Crust:
- In a medium-sized bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix until the pretzels are well-coated and the mixture is moist.
- Press the pretzel mixture into the bottom of a 9-inch pie pan, making sure it’s evenly spread and compacted.
- Refrigerate the crust while you prepare the peanut butter filling.
For the Peanut Butter Filling:
- In a large mixing bowl, beat together the peanut butter, softened cream cheese, and powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until well combined.
- Spoon the peanut butter filling onto the chilled pretzel crust, spreading it evenly to the edges. Smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or overnight, to allow it to set.
For the Chocolate Ganache Topping:
- In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer (but not boil).
- Remove the saucepan from the heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and smooth.
- Allow the ganache to cool for 10-15 minutes before drizzling it over the set peanut butter layer on the pie.
- Refrigerate the pie again for about 30 minutes to allow the ganache to firm up.
To Serve:
- Slice the pie into wedges, and serve chilled. Enjoy the irresistible combination of creamy peanut butter, crunchy pretzel, and smooth chocolate!
Why You’ll Love This Recipe
This No Bake Peanut Butter Pretzel Pie is the ultimate dessert for a few key reasons:
- Perfect Balance of Sweet and Salty: The salty crunch of the pretzel crust pairs perfectly with the creamy, rich peanut butter filling and decadent chocolate ganache. It’s a flavor combo that hits all the right notes.
- No Baking Required: Unlike traditional pies, this dessert requires zero baking. Simply assemble the ingredients and chill in the fridge — it’s that easy!
- Make-Ahead Convenience: Since this pie needs time to set in the fridge, it’s a fantastic make-ahead dessert. Perfect for busy weeks, holiday gatherings, or special events!
- Rich and Satisfying: The combination of the peanut butter filling and chocolate ganache makes for a rich and indulgent treat that will satisfy even the most serious sweet tooth.
- Kid-Friendly and Crowd-Pleasing: This pie is great for kids and adults alike. It’s simple, fun, and loved by everyone who tries it. Plus, it’s visually stunning!
So, if you’re in the mood for a dessert that’s easy to make, delicious, and sure to impress, this No Bake Peanut Butter Pretzel Pie is the way to go!
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No Bake Peanut Butter Pretzel Pie
Satisfy your sweet and salty cravings with this No-Bake Peanut Butter Pretzel Pie! A buttery pretzel crust meets a rich, creamy peanut butter filling, all topped with silky chocolate ganache for a decadent dessert that’s sure to impress.
- Total Time: 25 minutes
- Yield: 8–10 servings
Ingredients
For the Pretzel Crust:
•2 cups crushed pretzels (about 2 cups of mini pretzels)
•1/4 cup granulated sugar
•1/2 cup unsalted butter, melted
For the Peanut Butter Filling:
•1 cup creamy peanut butter
•1 package (8 oz) cream cheese, softened
•1 cup powdered sugar
•1 cup heavy whipping cream
•1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
•1/2 cup heavy whipping cream
•1/2 cup semi-sweet chocolate chips
Instructions
For the Pretzel Crust:
1. In a medium-sized bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix until the pretzels are well-coated and the mixture is moist.
2. Press the pretzel mixture into the bottom of a 9-inch pie pan, making sure it’s evenly spread and compacted.
3. Refrigerate the crust while you prepare the peanut butter filling.
For the Peanut Butter Filling:
1. In a large mixing bowl, beat together the peanut butter, softened cream cheese, and powdered sugar until smooth and creamy.
2. In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
3. Gently fold the whipped cream into the peanut butter mixture until well combined.
4. Spoon the peanut butter filling onto the chilled pretzel crust, spreading it evenly to the edges. Smooth the top with a spatula.
5. Refrigerate the pie for at least 4 hours, or overnight, to allow it to set.
For the Chocolate Ganache Topping:
1. In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer (but not boil).
2. Remove the saucepan from the heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and smooth.
3. Allow the ganache to cool for 10-15 minutes before drizzling it over the set peanut butter layer on the pie.
4. Refrigerate the pie again for about 30 minutes to allow the ganache to firm up.
To Serve:
•Slice the pie into wedges, and serve chilled. Enjoy the irresistible combination of creamy peanut butter, crunchy pretzel, and smooth chocolate!
- Prep Time: 25 minutes
