Easy Peanut Butter Pretzel Pie Recipes

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CHOCOLATE CARAMEL PEANUT BUTTER PRETZEL PIE



Chocolate Caramel Peanut Butter Pretzel Pie image

An easy no-bake frozen chocolate caramel peanut butter pretzel pie.

Provided by mikaela | wyldflour

Yield 9-Inch Pie

Number Of Ingredients 14

3 1/2 cups mini twist pretzels (1 1/2 cups pretzel crumbs)
1/4 cup light brown sugar, packed
1/4 teaspoon salt
6 tablespoons salted butter, melted
8 oz cream cheese
1 cup white granulated sugar
1 cup natural creamy unsalted peanut butter
2 tablespoons caramel sauce, divided
8 oz whipped topping, thawed in the refrigerator (e.g., Cool Whip)
6 oz milk chocolate chips, divided
16 mini twist pretzels
5 scoops chocolate ice cream
3 tablespoons caramel sauce, divided
tiny pinch flaky salt (e.g., Maldon)

Steps:

  • Caramel sauce - if you are using homemade caramel sauce, I recommend this recipe for easy caramel sauce and you should make that now and set aside to cool while you do the first couple layers!
  • Make the Pretzel Crust! Blitz the pretzels in a food processor until they are as fine as you can get them. Add brown sugar, salt, and melted butter and pulse until pretzel crumbs are moistened. Press the crumbs into a 9-inch pie dish, using the bottom of a measuring cup to lightly pack the crumbs to the bottom and up the sides to create a crust. Place in the freezer.
  • Make the Peanut Butter Filling! Using the whisk attachment of a stand mixer, whisk together cream cheese, peanut butter, and sugar on high speed until well mixed, scraping down the sides as needed. Whisk in 1 tablespoon of caramel sauce. Whisk in the whipped topping on medium speed until just combined. Scrape down the sides and the bottom and whisk again on medium until fully mixed. Spread into the frozen pretzel crust and drizzle with 1 tablespoon of caramel sauce. Freeze until set - about 45 mins to 1 hour.
  • Prepare the Chocolate-Covered Pretzels. While the filling is freezing, melt 4 oz milk chocolate chips in a small bowl. (About 2/3 cup chips.) Dip 16 or so mini twist pretzels in milk chocolate and set on a parchment-covered plate. Place in the refrigerator to chill and set. Once the chocolate has set and before you spread the ice cream, rough chop the chocolate covered pretzels and set aside.
  • Spread the Chocolate Ice Cream! Set the chocolate ice cream out to soften or zap in the microwave for 1-2 minutes on 50% power. Once it is just barely soft enough (not melting!) that you can scoop and spread, place 5 scoops of chocolate ice cream on top of the caramel drizzled peanut butter layer and use a spatula to press/spread the ice cream out into an even layer. Top the pie immediately.
  • Top the Pie! Drizzle 2 tablespoons caramel sauce all over the pie. Melt the remaining 2 oz milk chocolate chips (~2-3 Tbsp) and drizzle over the pie. Top the pie with the chopped chocolate covered pretzels and flaky salt. Place in the freezer and chill until set - at least three hours.
  • Run a knife under hot water, dry, then slice and serve!

Nutrition Facts : Servingsize 8 serving, Calories 684 kcal, Fat 42 g, SaturatedFat 18 g, Cholesterol 56 mg, Sodium 286 mg, Carbohydrate 69 g, Sugar 54 g, Protein 11 mg

EASY PEANUT BUTTER PIE



Easy Peanut Butter Pie image

This rich, old-fashioned dessert was an immediate hit with three girlfriends I used to live with. Now my husband and I run a small church camp and our two boys consume a lot of our time and energy-as well as my peanut butter pie!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 10

1 cup confectioners' sugar
1/2 cup creamy peanut butter
1 pastry shell (9 inches), baked
2/3 cup sugar
1/4 cup cornstarch
2 cups whole milk
3 large eggs, separated
1/4 teaspoon salt
3 tablespoons butter
1/4 teaspoon vanilla extract

Steps:

  • Place confectioners' sugar in a small bowl. Cut in peanut butter until crumbly. Spread half of mixture in pastry shell. , In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla; set aside., In a small bowl, beat egg whites until stiff peaks form. Spread reserved custard evenly over peanut butter mixture. Spread meringue over hot filling, sealing edges to crust. Sprinkle with reserved peanut butter mixture. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 365 calories, Fat 19g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 277mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.

EASY PEANUT BUTTER & PRETZEL PIE



Easy Peanut Butter & Pretzel Pie image

My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. - Gina Nistico, Taste of Home Food Editor

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 11

2-3/4 cups crushed pretzel sticks
1 cup sugar, divided
3/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 cup creamy peanut butter
1/4 cup butter, softened
2 ounces cream cheese, softened
3/4 cup heavy whipping cream, divided
1/2 cup milk chocolate chips
Additional crushed pretzel sticks, optional

Steps:

  • Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

Nutrition Facts : Calories 750 calories, Fat 54g fat (26g saturated fat), Cholesterol 96mg cholesterol, Sodium 738mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 3g fiber), Protein 13g protein.

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