Desserts, Pies & Tarts

Peanut Butter Pretzel Cream Pie

May 12, 2015

Last week, on Cinco de Mayo, when everyone was stuffing their faces with chips and guac and any and all tacos — our family was eating Italian food celebrating my parents anniversary.  We’re all about untraditional — well not really, but it helps that we live in San Diego, the land where you eat Mexican food at least once a week.  To top off the night, I made this Peanut Butter Pretzel Cream Pie.  I’ve been imagining this pie up in my head for a while.  I’ve seen a few different versions out there, but many of them had chocolate added, which was something I wanted to keep out.  {{I know what your thinking, who doesn’t want chocolate, but our family isn’t huuuge chocolate fans — other than me! — so I try and keep my family gathering desserts sans-chocolate.}}

Peanut Butter Pretzel Pie 2

This pie consists of a buttery, crumbly Pretzel Crust.  The Pretzel Crust is just like a graham cracker crust, but instead of graham crackers you use Pretzels.  This type of crust adds a crumbly texture and salty taste that is needed with the smooth Peanut Butter filling.  Now let me tell you about that filling.  Oh my.  It’s a rich in flavor, yet surprisingly light, peanut butter and cream cheese filling.  Fold in some freshly whipped cream, and then add some on top for good measure, and you’ve got a finger-licking {literally, you will lick your fingers to not waste one bite, I can vouch for that} pie.

Peanut Butter Pretzel Cream Pie
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 10-14
Crumbly, Salty Pretzel Crust filled with a Creamy Peanut Butter & Cream Cheese filling, topped with Freshly Whipped Cream
Pretzel Crust
  • 4 cups Pretzels
  • 1 cup (2 Sticks) Unsalted Butter, Melted
  • ¼ cup Brown Sugar
  • ½ teaspoon Pure Extract Vanilla
Peanut Butter Filling
  • 2 cups Heavy Whipping Cream, Divided
  • 8 ounces Cream Cheese, Softened
  • 1 cup Creamy Peanut Butter, such as Jiff or Skippy
  • 2 cups Confectioners Sugar
  • 1 tablespoon Pure Vanilla Extract
For Topping
  • Peanut Butter Cups, Chopped
  • Whole Pretzels
  1. To make the Pretzel Crust, preheat the oven to 350 degrees F.
  2. Place the Pretzels in the food processor and pulse until finely chopped. Add the melted butter, brown sugar, and vanilla to the food processor, and mix to combine.
  3. Evenly press the pretzel crust mixture into the bottom of a 9-inch pie pan. Place the pie pan in the oven and bake until golden brown, about 7-10 minutes. Once finished, place the pan in the freezer or refrigerator to cool completly.
  4. While the crust is cooling, make the filling. Place the heavy whipping cream in the bowl of a stand mixer and whip until stiff peaks form. Set aside.
  5. In another mixing bowl, beat together the cream cheese, peanut butter, confectioners sugar, and vanilla. Mix in ½ cup of the whipped cream.
  6. With a spatula, fold in 1½ cups of the whipped cream. Pour the filling into the pretzel crust and evenly smooth the top. Place the pie in the freezer to allow it to completely harden -- it should take about 3 hours.
  7. Remove the pie from the freezer, and top the filling with the remaining whipped cream. Arrange the chopped Peanut Butter Cups in the center of the pie, and then the whole Pretzels around the edges.
  8. Place the assembled pie in the refrigerator until ready to serve. Enjoy!

Inspiration from Yammie’s Noshery.

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  • Melissa May 12, 2015 at 5:50 am

    This was so good! Surprisingly light too! And the crust was aaaamazing!

  • Patti May 14, 2015 at 10:27 am

    This will now be one of my favorites! It was sooooooo good!

  • Kristen May 19, 2015 at 7:12 am

    Oh my goodness! This pie!!! Happy Anniversary to your parents! We are very fortunate to live in San Diego and have good Mexican food at arm’s length at any time.