Bitchin' Cream Cheese Peanut Butter Pie

Kimmi Knippel (Sweet_Memories) Recipe

By Kimmi Knippel (Sweet_Memories) KimmiK


Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:


1 1/4 c
salted pretzels
6 Tbsp
butter, unsalted, melted
1/4 c
dark brown sugar, firmly packed
1/2 c
cream cheese, room temperature
1/3 c
creamy peanut butter
1/4 c
light brown sugar, firmly packed
1/2 c
heavy whipping cream, whipped
3/4 c
dark chocolate, chopped
2 c
heavy whipping cream
chocolate shavings
Janet Tharpe

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Directions Step-By-Step

MAKE THE CRUST: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter & brown sugar. Mix with your hands. Press the mixture into the bottom & up the sides of a 9" pie plate. Cover & refrigerate.
MAKE THE FILLING: Combine the cream cheese, peanut butter & brown sugar in a medium bowl & beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover & return to the refrigerator.
MAKE THE CHOCOLATE WHIPPED CREAM: Put the chocolate & whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover & refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick & spreadable (do not overmix).
Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.