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Peanut Butter Pretzel Pie

Peanut Butter Pretzel Pie: Irresistibly No-Bake Delight

Peanut Butter Pretzel Pie blends creamy peanut butter and crunchy pretzels into a delightful, no-bake dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed pretzels Adds that wonderful crunch and a hint of saltiness.
  • 1/2 cup unsalted butter Be sure it’s fully melted for the best mix!
  • 1/4 cup powdered sugar Sweetens the crust, giving it a subtle hint of sweetness.
For the Filling
  • 8 ounces cream cheese The creamy base for the peanut butter layer, adding richness.
  • 1 cup creamy peanut butter The star of the show, delivering that delicious peanut flavor.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile of the pie.
  • 1 cup whipped topping Fold it in gently to maintain airiness.
For the Chocolate Layer
  • 1 package instant chocolate pudding Provides that decadent chocolate layer without the need for baking.
  • 2 cups milk Activates the pudding mix for a smooth, creamy consistency.
For the Toppings
  • 1 cup additional whipped topping Crowns the pie with smooth sweetness.
  • 1/2 cup crushed pretzels Add texture and a touch more crunch on top.
  • 1 cup chocolate sauce A sweet drizzle enhances the dessert.

Equipment

  • 13x9-inch baking dish
  • Mixing Bowl
  • Saucepan
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a 13x9 inch baking dish by lining it with parchment paper.
  2. In a saucepan over low heat, melt the unsalted butter until fully liquid. Combine the melted butter with the crushed pretzels and powdered sugar, then press this mixture into the bottom of the prepared baking dish. Bake for 5 minutes.
  3. Mix together cream cheese, peanut butter, and powdered sugar until smooth. Add vanilla and fold in whipped topping gently.
  4. Spread the peanut butter filling evenly over the cooled pretzel crust.
  5. Whisk together instant chocolate pudding mix with milk until well combined, thickening slightly. Spread over the peanut butter filling.
  6. Cover the pie with plastic wrap and refrigerate for at least 30 minutes to allow layers to set.
  7. Spread additional whipped topping on top, sprinkle with crushed pretzels and drizzle with chocolate sauce.
  8. Slice into squares and serve chilled, garnishing with more chocolate sauce if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Make sure to press the crust firmly and only use instant pudding. Customize garnishes with fruits or crushed candies as desired.

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