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