Dark Chocolate Peanut Butter Pretzel Pie

Why you'll love this Dark Chocolate Peanut Butter Pretzel Pie

• Easy to make. Other 8 minutes to bake the pretzel crust, this pie doesn't require any other baking! The peanut butter filling comes together quickly and the chocolate ganache is so simple to make with just 2 ingredients.
• Sweet and salty. This pie is the perfect sweet and salty pie! The pretzel crust adds just a hint of saltiness that perfectly balances out the peanut butter filling and chocolate ganache.
• Fluffy and flavorful peanut butter filling. The peanut butter filling is the perfect velvety smooth texture and has lots of rich and delicious peanut butter flavor.
• Simple dark chocolate ganache. Ganache sounds fancy, but it couldn't be easier to make. Heat heavy cream, add chocolate chips. Once the chocolate starts to melt, stir together until combined and that's it!

Ingredients

•  Mini pretzel twists
• Brown sugar
• Butter
• Cream cheese
• Creamy peanut butter (I used Old Home)
• Greek yogurt
• Powdered sugar
• Vanilla extract
• Heavy whipping cream
• Semi-sweet chocolate chips

How to make peanut butter pretzel pie

Making Dark Chocolate Peanut Butter Pie is pretty simple and has 3 main parts. Let's talk about it.

Scroll down to the recipe card for the full instructions.

• Step 1: Pretzel crust. Use a food processor to pulse the pretzels into a fine crumb. You'll also add brown sugar to sweeten it up a little bit and lots of butter. The butter is key and you need lots of it to help the pretzel crust hold together. Once it bakes, it comes out looking like the most beautiful crust.
• Step 2: Peanut butter filling. Made with just 6 simple ingredients. Once you start folding in the whipped cream, it will look like it's not going to combine well, but just keep folding and mixing and the filling will become perfectly smooth!
• Step 3: Chocolate ganache. Sounds fancy, but it's so easy! Heat heavy cream on the stove then add chocolate chips. Let it sit so the chocolate becomes melty then whisk until combined. Again, at first, it will look like it's not going to combine well, but it comes together quickly!
• Step 4: Garnish and chill. While the chocolate is still melty, I like to sprinkle the pie with crushed peanuts and pretzels. Chill uncovered in the fridge until the chocolate firms up, then cover with plastic wrap and leave in the fridge until you're ready to serve.

Variations

• Use a different kind of nut butter. Swap the peanut butter for your favorite nut butter, such as almond or cashew!
• Make it nut free. You can make this peanut butter pretzel pie nut free by using sunflower butter.
• Milk chocolate. I like to use semi-sweet chocolate, but milk chocolate would also work great and add a little extra sweetness.
• Toppings. Feel free to get creative with the toppings. You can drizzle with extra ganache or warm peanut butter. It would also be delicious topped with chopped mini peanut butter cups! A sprinkle of flakey sea salt on top of the pie would also be delicious!

Peanut butter substitutions

Your favorite nut butter, such as almond or cashew, can be substituted for peanut butter. Sunflower butter would be a great nut-free option.

Tips & tricks

• Use a tart pan. If possible, use a tart pan instead of a pie pan. You'll able to lift the pie out of the tart pan without the sides. This makes for a beautiful presentation and easier slicing. However, a pie pan will still give you delicious results, so work with what you've got!
• Pretzel crust. Make sure you pack the pretzel crust firmly and don't skip out on baking it. I like to use a measuring cup to pack the crust into the bottom of the pan, then use my fingers to press it tightly against the sides. The pretzel crust bakes beautifully, allowing it to hold up to the peanut butter filling and chocolate ganache.
• Use good quality ingredients. Natural peanut butter made with just peanuts and sea salt will deliver the most peanut butter flavor! I also recommend using good quality chocolate chips to create a smooth chocolate ganache.
• Slicing the pie. To get clean and pretty slices, run a large knife under hot water, then wipe dry and slice the pie. Wipe the knife clean with paper towel between each slice.
• If the crust is sticking to the tart pan. If the crust is sticking to the sides of the tart pan after removing it from the fridge, just give it about 10 minutes to warm up slightly at room temperature, then try again!

Frequently asked questions

What is the best peanut butter to use?

Natural peanut butter with just peanuts and sea salt will give you the most smooth and delicious results, but any creamy peanut butter will work! More specifically, this recipe was tested and made with Old Home Foods creamy peanut butter!

Can I use cool whip instead of heavy whipping cream?

You can substitute 1 cup of Cool Whip for the heavy whipping cream in the peanut butter filling if desired. Please note that Cool Whip is sweetened so this will make the pie sweeter and change the flavor slightly. It may also change the texture. I have not tested the pie with Cool Whip.

You will still need heavy whipping cream to make the chocolate ganache.

Can I use a different nut butter?

You can swap the peanut butter for your favorite nut butter, such as almond or cashew!

Can I make the pie nut free?

You can make this peanut butter pretzel pie nut free by using sunflower butter.

What tart or pie pan should I use?

I like to use a 9 or 10-inch tart pan because you can remove the sides of the tart pan once the pie has chilled, making it easier to slice and serve. But, a pie pan will also work great! Just make sure you use a standard pie pan and NOT a deep dish pie pan.

Make ahead

Peanut Butter Pretzel Pie is the perfect make-ahead dessert! Once the pie is assembled, place it in the fridge to chill for about 4 hours before covering to allow the chocolate ganache to firm up first. Once the chocolate is hard, cover with plastic wrap and keep in the fridge.

Remove from the fridge 10-15 minutes before you're ready to serve.

Storage

Store the pie in the fridge until you're ready to serve. Cover and store any leftovers in the fridge, as well. The pie should be consumed within 4-5 days of making it.