Peanut Butter Pretzel Pie

by Erin

Although I have never met Jennie of In Jennie’s Kitchen, her post about the unexpected passing of her husband on Sunday hit my heart. Sometimes we forget how important a single day or moment can be. In response to those offering support, she requested that everyone make a peanut butter pie to share with loved ones on Friday – today. I could not deny such a simple request with a wonderful meaning.

This pie will be shared both physically and virtually with my family and friends who whether near or far are very much loved. For those who live in Memphis with me, consider this a warning for when I smash pie into your face and then bear-hug you.

Want more peanut butter pie?

Ingredients:

CRUST

2 cups broken salted pretzel sticks

1/4 cup brown sugar

6 Tbsp unsalted butter, melted

FILLING

1 cup creamy peanut butter

1-8 oz pkg. reduced fat cream cheese, softened

1/2 cup brown sugar

2 cups heavy cream

1 tsp vanilla extract

TOPPING

Handful of dry roasted peanuts, chopped

1 oz. semisweet chocolate chips

2 Tbsp creamy peanut butter

Directions:

  1. To make the crust, preheat the oven to 350 degrees. Using a food processor, finely grind the pretzels, and 1/4 cup brown sugar. Transfer to a bowl, then stir in the melted butter.
  2. Press evenly over the bottom and up the sides of a 9-inch pie pan. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
  3. To make the filling, beat together 1 cup peanut butter, cream cheese and brown sugar in large bowl with an electric mixer on medium, until well combined.
  4. Whip the heavy cream on medium-high until soft peaks form. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream until thoroughly combined. Spoon mixture into pie shell and smooth to edges of pie.
  5. To top, sprinkle with chopped peanuts. Put chocolate and peanut butter in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth.
  6. Transfer to a resealable plastic bag and snip a tiny bit off the corner*. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Refrigerate until ready to serve.

* I actually used a squeeze bottle.

Source: Crust from Cake Duchess. Filling adapted from Jif. Topping from Brown Eyed Baker.

11 comments

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11 comments

The Bee's Knees Peanut Butter Pie June 24, 2020 - 11:43 am

[…] I have many, but one recipe that I revisit most in my dreams is peanut butter pie. I’ve made pretzel, cookie dough-s’more, chocolate chip-layered, funfetti-layered, and cookies and cream peanut […]

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[email protected] August 22, 2011 - 1:37 pm

Hey! It’s like we’re reading each other’s minds!! I just made peanut butter pie too! I love your spin with the pretzels!!

Reply
spiffycookie August 22, 2011 - 1:44 pm

Thanks :-) PB pie is one heck of a dessert!

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Vicki @ WITK August 13, 2011 - 5:42 am

I love our little blogging community, so many fabulous peanut butter pies today. Great post and pie!

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Baking Serendipity August 12, 2011 - 10:27 pm

Such a sweet tribute! And I love the pretzels :)

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Cassie (Bake Your Day) August 12, 2011 - 7:21 pm

This sounds lovely Erin! I love pretzels with peanut butter. I love all of the support for Jennie, it’s amazing!

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Diane {Created by Diane} August 12, 2011 - 7:10 pm

Your pie looks delicious especially with the pretzel crust.
I love seeing how the food bloggers area pulling together on such a heart felt project!

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vanillasugarblog August 12, 2011 - 4:28 pm

awww nicely done. :-)

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Erin @ Dinners, Dishes and Desserts August 12, 2011 - 4:13 pm

Great post! So proud to be part of such a wonderful community!

Reply
spiffycookie August 12, 2011 - 4:21 pm

Me too :-)

Reply
Kelly August 12, 2011 - 4:11 pm

What a sweet tribute with a gorgeous pie, it sure is amazing how strong this community is and I’m so proud to be apart of it. My heart goes out to Jennie and her family <3

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