Peanut Butter Pretzel Pie

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?

• Cookies and Cream Peanut Butter Pie
• Chocolate Chip-Peanut Butter Layer Pie
• Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies

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.