No Bake Peanut Butter Pretzel Pie
Like one big salty Reese's Cup.
Equipment
- 9in Pie Pan
Ingredients
For the crust:
- 1 1/2 cups Pretzels (125g)
- 12 Oreos (138g)
- 1/2 cup Salted Butter - melted (1 stick or 113g)
For the peanut butter filling:
- 1 1/2 cups Creamy Peanut Butter (325g)
- 1 cup Powdered Sugar (126g)
- 1 tsp Vanilla Extract
- 1/2 cup Salted Butter - room temperature (1 stick or 113g)
For the chocolate layer:
- 1 cup Dark Chocolate Chips or Chunks (160g)
- 1/2 cup Heavy Cream (4 oz)
- 1 tsp Vanilla Extract
For garnish:
- 8 Pretzels
Instructions
For the crust:
- Finely crush the 1 1/2 cups Pretzels and 12 Oreos with a food processor or in a Ziploc bag. Stir crumbs together with 1/2 cup melted butter until well combined. Press into the 9in pie pan. Using the bottom of a cup or spoon to press and level the crust evenly. Freeze crust for 10 minutes until set.
For the peanut butter filling:
- Add the 1/2 cup of softened butter, 1 1/2 cups creamy peanut butter, 1 tsp Vanilla Extract and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed to begin incorporating the powdered sugar. Then increase speed to medium-low and beat together for 2-3 minutes or until light and fluffy.
- Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
For the chocolate layer:
- Place 1 cup of dark chocolate chips and 1 tsp Vanilla Extract in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth.
- Pour the chocolate layer over the peanut butter layer. Place the 8 pretzels evenly around the pie (where each slice would be) or decorate with pretzels as you wish!
- Place back in the freezer to set for at least 1 hour and then moving to the refrigerator until ready to serve.