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Peanut Butter Pretzel Pie

Irresistible Peanut Butter Pretzel Pie That Will Wow You

This Peanut Butter Pretzel Pie combines a salty crust, creamy filling, and velvety chocolate pudding, delivering a deliciously balanced dessert.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed pretzels choose gluten-free pretzels for a gluten-free version
  • 1/2 cup unsalted butter acts as a binding agent
For the Filling
  • 1 cup powdered sugar substitute with coconut or cane sugar for a healthier option
  • 8 oz cream cheese use low-fat or non-dairy for lighter versions
  • 1 cup creamy peanut butter almond butter makes a tasty alternative
  • 1 tsp vanilla extract imitation works as a budget-friendly alternative
For the Chocolate Layer
  • 1 package instant chocolate pudding mix ensure you're using instant for the perfect texture
  • 2 cups milk any type of milk is suitable
For the Topping
  • 1 cup whipped topping lightens the mixture; use store-bought or homemade
  • as needed chocolate sauce offers a decorative and flavorful finish

Equipment

  • 13x9 inch baking dish
  • Mixing bowl
  • medium saucepan
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a 13x9 inch baking dish with parchment paper.
  2. Melt 1/2 cup of unsalted butter in a medium saucepan. Stir in 2 cups of crushed pretzels until fully coated. Press the mixture into the lined baking dish to form a crust.
  3. Bake the pretzel crust in the preheated oven for 5 minutes until golden brown. Remove and allow to cool completely at room temperature.
  4. In a large mixing bowl, combine 1 cup of powdered sugar, 8 oz of cream cheese, 1 cup of creamy peanut butter, and 1 tsp of vanilla extract. Beat on medium speed until smooth and creamy. Gently fold in 1 cup of whipped topping.
  5. Spread the peanut butter filling evenly over the cooled pretzel crust. Refrigerate for 30 minutes.
  6. In a separate bowl, whisk together 1 package of instant chocolate pudding mix and 2 cups of milk until thick and smooth. Spread the chocolate layer over the chilled peanut butter filling.
  7. Cover the pie and refrigerate for at least 3 hours, or overnight for best results.
  8. Top the pie with the remaining 1 cup of whipped topping, drizzle chocolate sauce, and sprinkle crushed pretzels for garnish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze slices for up to 1 month. Thaw frozen slices overnight in the refrigerator before serving.

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