Dark Chocolate Peanut Butter Pretzel Pie Recipe

I adore the winning blend of sweet, salty, and rich elements in my Dark Chocolate Peanut Butter Pretzel Pie. The base begins with 1 1/2 cups of crushed pretzels stirred with 1/2 cup of melted unsalted butter and 1/4 cup of granulated sugar—a blend that yields a crust with the perfect balance of sweet and salty.

For the filling, I use 1 cup of creamy peanut butter; it’s accompanied by 1/2 cup of powdered sugar, a whisper of vanilla extract, and a pinch of salt, for an ultra-luscious layer that’s nutty in all the right ways. And then there’s the ganache: my standard recipe for a rich topping made from 8 ounces of dark chocolate, 3/4 cup of heavy cream, and 1 tablespoon of butter.

Ingredients

Pretzels, when crushed, make for a base that is crunchy, and briny.

While they do provide a boost of carbohydrates, crushed pretzels are not exactly a part of a healthy diet.

Butter (Unsalted): Rich and moist, a healthful fat.

Sugar that has been granulated: Increases sweetness, yields energy-giving carbohydrates.

Peanut Butter, Creamy: A creamy texture and a rich source of protein and healthy fats.

Confectioners’ Sugar: Imparts sweetness with a light, powdery texture.

Vanilla extract is used to impart its warm, inviting flavor.

It enhances the other flavors in a formulation and contributes to the overall perception of deliciousness.

Contributes to smoothness and rich texture; at high fat levels, heavy cream is an emulsifier.

Bittersweet chocolate: Rich, intense chocolate flavor; antioxidant-rich.

Ingredient Quantities

• 1 1/2 cups crushed pretzels
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 3/4 cup heavy cream
• 8 ounces dark chocolate, chopped
• 1 tablespoon unsalted butter

Instructions

1. Your oven should be preheated to 350°F (175°C). In a bowl, mix the crushed pretzels, 1/2 cup melted unsalted butter, and granulated sugar. This mixture should be pressed firmly into the bottom and sides of a 9-inch pie dish to form a crust. The pie dish should be placed into the oven and baked for 8-10 minutes. Once finished, the dish should be removed from the oven and allowed to cool completely.

2. In a separate bowl, stir together the creamy peanut butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and well mixed.

3. After the crust has cooled, spread the peanut butter mixture evenly over the pretzel crust.

4. In a small saucepan, heat the heavy cream over medium heat until it barely starts to simmer. Take off the heat.

5. Chop the dark chocolate and add it with 1 tablespoon of unsalted butter to the hot cream. Let it sit for 5 minutes. Then stir until smooth and glossy to make a ganache.

6. Spread the chocolate ganache evenly over the peanut butter layer, using a spatula to get it even and level all the way to the sides.

7. The pie should be refrigerated for a minimum of 2 hours, or until the chocolate is firm and set.

8. Allow the pie to rest at room temperature for 10 minutes before serving to let it soften just a bit.

9. If you wish, you can add an extra decorative touch in any of the following ways:

– Sprinkling more crushed pretzels on top.
– Drizzling melted peanut butter over the top.

10. Cut and savor your pie of Dark Chocolate Peanut Butter Pretzel!

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Mixing bowls (2)
4. Spoon or spatula (for mixing and spreading)
5. Measuring cups and spoons
6. Small saucepan
7. Knife (for chopping chocolate)
8. Refrigerator
9. Optional: Decorator’s piping bag or squeeze bottle (for drizzling, if desired)

FAQ

• Q: Can I use milk chocolate instead of dark chocolate?Certainly! You can replace dark chocolate with milk chocolate for a sweeter, creamier version of this pie.
• Q: Is there a substitute for the pretzel crust?Using graham cracker crumbs is an acceptable alternative, but it shifts the sweet-salty equilibrium of the dessert.
• Q: Can I make this pie ahead of time?You can absolutely prepare this a day in advance and keep it in the refrigerator until it’s time to serve.
• Q: How should I store leftover pie?A: Store any leftover pie in the refrigerator, covered, for up to 3 days. It will be at its most optimal in taste and texture if you consume it within that time frame.
• Q: Can I use a different type of nut butter?A: Yes, but feel free to use almond or cashew butter; however, be aware that they will slightly alter the flavor profile.
• Q: Is there a vegan version of this pie?A: This pie can easily be made vegan by using vegan butter, non-dairy cream, and dairy-free chocolate.
• Q: Do I need to bake the crust?Answer: No, the crust is simply mixed and pressed into the pie dish, making it a no-bake preparation.

Substitutions and Variations

Pretzels that have been crushed: Use crushed graham crackers to get a different texture in the crust of your pie.
Use coconut oil for a dairy-free alternative.
Granulated sugar: Replace with coconut sugar or brown sugar, which have a deeper flavor.
Peanut butter that is creamy: Substitute almond butter or sunflower seed butter for those who are allergic to peanuts.
Coconut cream can be used as a non-dairy replacement for heavy cream.