Chocolate Peanut Butter Pretzel Pie

Chocolate Peanut Butter Pie FI

5 from 7 reviews

A gorgeous three layered no bake peanut butter chocolate pie. With a salty and sweet pretzel crust and garnished with even more crunchy pretzels!


  • 4 ounces pretzels, any type, plus additional for garnish (see note 1)
  • 10 tablespoons (1 stick + 2 tablespoons) softened unsalted butter, divided 
  • 2 tablespoons granulated sugar
  • 2 cups heavy whipping cream, divided
  • ¾ cup chocolate chips, any type
  • 1 ½ cups creamy (not natural) peanut butter, divided
  • 1 cup plus 2 tablespoons powdered sugar, divided
  • Pinch of salt
  • 8 ounces softened cream cheese


  1. Make the ganache: place ¾ cup heavy whipping cream into a microwave safe bowl. Microwave on high for 1 minute, or until cream is steaming. Remove from microwave and add in the chocolate chips. Let sit for 2 minutes, then whisk until smooth. Set aside. (See note 2.)
  2. Make the crust: Melt 1 stick of the butter in the microwave. Finely grind the 4 ounces pretzels in a food processor. Add in the 2 tablespoons granulated sugar and melted butter, pulse until thoroughly combined. Dump the pretzel crumbs into a 9 inch pie pan. Firmly pat the crumbs into place on the sides and bottom of the pie pan. Place the crust into the fridge while preparing the next step.
  3. Make the peanut butter bottom layer: In a small bowl, mix ½ cup peanut butter, the remaining 2 tablespoons softened butter, 2 tablespoons powdered sugar and pinch of salt with a fork until smooth. Spread into the bottom of the prepared pie crust using a rubber spatula. Place the crust back into the fridge.
  4. Using hand beaters or a stand mixer with the whisk attachment, whip the remaining 1 ¼ cups heavy whipping cream on high speed until stiff peaks form. If using a stand mixer, remove the whipped cream to another bowl so you can use the stand mixer bowl again for the next step (no need to clean the bowl).
  5. In a separate bowl (or the empty bowl of your stand mixer), add the cream cheese, remaining 1 cup peanut butter and remaining 1 cup powdered sugar. Using hand beaters or the paddle attachment on the stand mixer, beat on high until ingredients are evenly combined and slightly fluffy, about 2 minutes. Scrape the bowl down once during beating to make sure all the ingredients are smooth and evenly combined.
  6. Stir about ⅓ of the whipped cream into the peanut butter cream cheese mixture until evenly incorporated. Then add the remaining whipped cream and gently fold it into the mixture using a rubber spatula.
  7.  Scrape the peanut butter cream cheese filling into the pie plate, on top of the bottom peanut butter layer. Smooth out into an even layer using the rubber spatula.
  8. Retrieve the ganache and check the temperature. It should be at room temperature or close to room temperature. If not, place in the freezer for a minute or two. When at room temperature, pour over the top of the pie and smooth out to evenly cover the top.
  9. Refrigerate the pie for a minimum of three hours or up to two days before serving. Loosely cover once the ganache has firmed up to keep the pie fresh. When ready to serve, let the pie sit at room temperature for 15 minutes, then gently press additional crumbled pretzels into the top of the pie to garnish.


If you don’t have a scale to measure the pretzels, you are looking to end up with about 1 ¼ cups of crumbs.

When making the ganache, if the chocolate hasn’t melted into the cream completely even after whisking thoroughly, you can microwave the ganache again in 10 second increments, stirring in between, until the chocolate has melted. Do not overheat, however, or the ganache may split!

To melt the butter for the crust, you can use your favorite method, or do the following: cut the butter into chunks and place in a microwave-safe bowl. Microwave on high in 15 second increments, checking in between, until melted.

To more easily remove slices from the pie pan, try carefully dipping the bottom of the pie in hot water for a few seconds to help soften the butter in the crust. 

Keywords: peanut butter pie, chocolate peanut butter pie, peanut butter pretzel pie