Dark Chocolate Peanut Butter Pretzel Pie

peanut butter pretzel pie cut into slices with one slice turned on its side to show layers

5 from 2 votes

Dark Chocolate Peanut Butter Pretzel Pie

Dark Chocolate Peanut Butter Pretzel Pie inspired by my favorite Reese's Take 5 candy bar, and it does not disappoint! Made with a salty, sweet, and crunchy pretzel crust then topped with a velvety smooth peanut butter filling and finished with a super simple chocolate ganache. Garnish with crushed peanuts and pretzels to create a stunningly delicious pie that is a chocolate lover's dream!

Prep Time20

Cook Time15

Chilling Time4

Total Time4 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 635kcal

Author: Rachel Kochlin

Equipment

Ingredients

Pretzel crust

3 cups whole mini pretzel twists
2 tablespoons brown sugar
8 tablespoons butter melted

Peanut butter filling

3 ounces cream cheese room temperature
¾ cup creamy peanut butter
¼ cup plain greek yogurt
¾ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream

Chocolate ganache

½ cup heavy whipping cream
1 cup semi-sweet chocolate chips

Instructions

Pretzel crust

Preheat the oven to 350°F
Pulse the pretzels and brown sugar together into a fine crumb using a food processor. Add the butter and pulse until combined.
Pour crumb mixture into a 9-10 inch tart pan or shallow pie pan and use the bottom of a measuring cup and your fingers to press the crumb firmly in the bottom of the pan and up the sides. Bake for 8 minutes.

Peanut butter filling

Add the cream cheese, peanut butter, greek yogurt, powdered sugar, and vanilla to a medium bowl. Use an electric hand mixer to beat together until combined and smooth.
In a small bowl, beat the heavy whipping cream using a mixer until stiff peaks form. Add the whipped cream to the bowl with the peanut butter filling. Use a rubber spatula to fold the whipped cream into the peanut butter filling until completely combined. Add the filling to the crust and smooth out into an even layer.

Chocolate ganache

In a small saucepan, heat the heavy cream over medium heat until it starts to gently simmer, stirring so it doesn't burn. Remove from heat and add the chocolate chips. Cover the pot and let sit for about 5 minutes, then whisk until smooth.
Pour the ganache over the peanut butter filling and spread into an even layer. If desired, garnish with crushed peanuts and pretzels. Chill in the fridge for at least 4 hours before slicing and serving. After 4 hours, cover with plastic wrap. Remove from the fridge 10-15 minutes before slicing.

Notes

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.

Nutrition