Oh My!  Peanut Butter Pie W/a Pretzel Crust Recipe

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Oh my! Peanut Butter Pie w/a Pretzel Crust

Straws Kitchen

By
@CinCooks

This peanut butter pie is another recipe my friend (Irene) sent to me, along with the "Pecan Pie Bars".

(I already have a peanut butter pie posted BUT this is different)

Inspired by: RestlessChipotle.com


Featured Pinch Tips Video

Comments:

Method:

No-Cook or Other

Ingredients

PRETZEL CRUST:

1 1/2 to 2 c
coarsely crushed pretzels, reserve some for the top
2/3 c
butter, melted

FILLINGS:

1/3 c
caramel sauce, either homemade or commercial
1 pkg
(12 oz) milk-chocolate chips, bittersweet, semi sweet, dark, or a combination (reserve some for topping)
1/3 c
heavy cream
1 1/3 c
creamy peanut butter
1 pkg
(8 ounce) cream cheese, softened
1/2 c
sugar (or splenda/stevia)
1 pt
heavy cream
1/3 c
sugar (or splenda/stevia)

Directions Step-By-Step

1
Toss pretzel crumbs with melted butter, then press into a 10-inch pie pan. Bake at 350° for apx. 10 mins. Allow to cool
2
Bring 1/3 cup of heavy cream just to a simmer, then remove from heat and add chocolate chips; stir until smooth and set aside.
3
Using the paddle attachement on your mixer, beat peanut butter and cream cheese until combined. Add 1/2 sugar and beat until thoroughly incorporated (no graininess.)
4
Using a clean bowl, whip cream until it just begins to thicken; continue to whip as you slowly add in the 1/3 cup of sugar. Whip until the cream is fluffy... then stop! You want to be careful not to overbeat.
5
Using a gentle touch, slowly fold half of the whipped cream into the peanut butter mixture. Repeat with second half of the whipped cream.
6
Add the caramel to your cooled pretzel crust; chill until set (apx 10 minutes). Repeat this step, this time adding the chocolate. Finally, top with the peanut butter mixture and a sprinkling of the reserved chocolate and pretzels.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American