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Peanut Butter Pretzel Pie

Irresistible Peanut Butter Pretzel Pie with No-Bake Ease

This Peanut Butter Pretzel Pie is a no-bake dessert with a buttery pretzel crust, rich peanut butter cheesecake, and velvety chocolate pudding.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Crushed Pretzels Can substitute with gluten-free pretzels.
  • ½ cup Unsalted Butter Use salted butter for richer flavor.
For the Peanut Butter Filling
  • 1 cup Powdered Sugar No direct substitute recommended.
  • 8 oz Cream Cheese Can substitute with mascarpone.
  • 1 cup Creamy Peanut Butter Natural peanut butter may be used.
  • 1 tsp Vanilla Extract No substitutions suggested.
  • 2 cups Whipped Topping Substitute with homemade whipped cream if preferred.
For the Chocolate Layer
  • 1 package Instant Chocolate Pudding Do not use cook-and-serve pudding.
  • 2 cups Milk Any milk alternative can be used.
Toppings
  • 2 cups Additional Whipped Topping Optional topping.
  • ½ cup Crushed Pretzels For garnish.
  • to taste Chocolate Sauce For drizzling.

Equipment

  • Oven
  • saucepan
  • Mixing Bowl
  • Electric mixer
  • Spatula
  • baking dish

Method
 

Step 1: Prepare the Crust
  1. Preheat your oven to 400°F (200°C). Melt ½ cup of unsalted butter in a saucepan over medium heat. Stir in 2 cups of crushed pretzels until evenly coated. Transfer to a 13x9-inch baking dish lined with parchment paper.
Step 2: Bake the Crust
  1. Press the pretzel mixture firmly into the bottom of the prepared dish. Bake for 5 minutes until slightly golden. Let cool at room temperature for about 10-15 minutes.
Step 3: Make the Peanut Butter Filling
  1. Combine 1 cup of powdered sugar, 8 oz of softened cream cheese, and 1 cup of creamy peanut butter in a mixing bowl. Beat until smooth, then fold in 2 cups of whipped topping.
Step 4: Layer the Peanut Butter Mixture
  1. Spread the peanut butter filling evenly over the cooled pretzel crust. Cover with plastic wrap and chill for about 30 minutes.
Step 5: Prepare the Chocolate Layer
  1. Whisk together 1 package of instant chocolate pudding mix and 2 cups of cold milk until thickened, about 2 minutes.
Step 6: Add the Chocolate Layer
  1. Pour the prepared chocolate pudding over the peanut butter layer, smoothing it out. Refrigerate for an additional 30 minutes.
Step 7: Top with Whipped Topping
  1. Top with an additional layer of whipped topping, smoothing it out. Use a piping bag for decorative swirls if desired.
Step 8: Garnish and Serve
  1. Sprinkle the top with crushed pretzels and drizzle with chocolate sauce. Slice into portions and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 270mgPotassium: 210mgFiber: 1gSugar: 22gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Chill the pie for at least 3 hours for best results. Ensure your pretzels are finely crushed for a cohesive crust.

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