Make this rich and creamy no bake Peanut Butter Pretzel Pie topped with a silky chocolate-butterscotch ganache for the ultimate indulgence. This chocolate peanut butter tart can be whipped up in just 30-minutes then just needs to chill before digging in.
This crowd pleasing no bake pie can be made up to 3 days ahead of serving time. It’s easy to make, dangerously delicious, and guaranteed to impress! Reese's Peanut Butter Cup Pie recipe is another chocolate + PB favorite.
There's nothing more classic than peanut butter and chocolate! Well, maybe jelly - but I love a good sweet and salty chocolate dessert. Pretzel peanut butter pie has all the great creamy textures in a tart-shape crust and a dusting of flaky sea salt on top.
If you do want that taste of PBJ, make some traditional Peanut Butter Thumbprint Cookies!
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Recipe Ingredients
- Crust: I combine pretzels along with pretzel crackers to get a really well-rounded salty crust.
- Cream Cheese: Always use full fat cream cheese for the best final dessert taste.
- Peanut Butter: A regular peanut butter or Skippy Natural will work. Some natural peanut butters are too runny for this recipe. I use Skippy Natural in this and in my Chocolate Peanut Butter Cheesecake recipe.
- Powdered Sugar: Powdered sugar works best texturally for no bake cheesecakes. Be sure to sift it to remove any clumps.
- Heavy Cream: Also known as whipping cream in the store. Do not substitute, you must use heavy cream.
- Chocolate Chips: Select your favorite brand of bittersweet chocolate to help offset the sweetness of the filling. I'm a big fan of Callebaut, Valrhona or Ghirardelli.
- Butterscotch Chips: This is my twist on chocolate ganache. It adds a buttery flavor that just ties everything together and reminds me of Scotcharoos!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- No pretzels, no problem! Feel free to use Oreos (like I do in No Bake Chocolate Pie), graham crackers, or another crumbly cookie.
- Try different brands of chocolate for a different taste. I do recommend sticking to 50%-70% dark though so the pie isn't overall too sweet.
- Chunky peanut butter could be used in this pie recipe if you're looking for a little crunch. You can also top the set ganache with peanut crumbles.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Pretzel Peanut Butter Pie
Step 1: Combine crackers, pretzels and butter and pulverize to a fine crumb.
Step 2: Press into tart pan and freeze.
Step 3: Whip cream cheese until fluffy.
Step 4: Mix in peanut butter to combine.
Step 5: Add sugar, vanilla and heavy cream then mix until smooth.
Step 6: Spread whipped cream cheese mixture into prepared crust and chill.
Step 7: Heat cream and stir in chips to melt.
Step 8: Spread ganache over pie covering completely and chill then top with flaky sea salt.
Expert Tips
- Heat the cream just to a simmer, never let it boil. You don't want a skin to form or have it too hot for the chocolate. This could lose the temper on the chocolate and ruin your ganache.
- Use a high-quality chocolate to achieve a smooth ganache without any graininess, such as Callebaut or Valrhona. The same brands I use for Chocolate Chunk Banana Bread.
- Make this well in advance! The crust needs to freeze, the filling needs to chill, and the ganache needs hours to set. Give yourself at least 3 hours. If I'm in a hurry, I will freeze the peanut butter pie with chocolate ganache for 1-2 hours after the ganache is on.
- Peanut Butter Pie with Chocolate ganache is excellent straight out of the fridge, but even better if you let it sit about 15 minutes to knock some of the chill off. It's smooth creamy perfection!
Recipe FAQs
Once the ganache has set (after a few hours) you can cover the chocolate peanut butter tart with an airtight container. I don't recommend plastic wrap as it will pull your ganache off the pie! You can store for up to 5 days in the fridge.
Yes, you can use gluten free pretzels in this Peanut Butter Pretzel Pie. I often use them when making this pie for family gatherings, as my brother is gluten free. Use all pretzels or grab a gluten free Ritz-type cracker for the mix of the two.
When making no bake peanut butter pretzel pie, you must press the crust into the tart pie firmly, use the same amount of butter called for and make sure it freezes for 10-15 minutes before adding the filling.
No, you do not have to use a tart pan for this recipe. It's easy and looks nice but you can press the pretzel crust into a pie pan as well. I would use a 9-inch shallow pie dish rather than a deep for esthetics because it's not a thick pie.
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📖Recipe
Peanut Butter Pretzel Pie
Equipment
- 1 10" tart pan
Ingredients
Pretzel Crust
- 2 cups pretzels
- 1 cup flipside crackers
- 2 teaspoon granulated sugar
- 1 pinch kosher salt diamond crystal brand
- 8 tablespoon unsalted butter melted
Peanut Butter Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar sifted
- ⅔ cup creamy peanut butter I use Skippy natural
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream room temp
Chocolate Butterscotch Ganache
- 8 oz heavy cream
- 4 oz dark chocolate chips
- 4 oz butterscotch chips
Topping
- ¼ teaspoon flaky sea salt Maldon brand
Instructions
Making Crust
- Blend pretzels and crackers in a food processor until you have a fine crumb
- Mix cracker mixture with sugar, salt and butter until mixture is wet and fully combined. Press mixture into bottom and up the sides of tart pan firmly. Place crust in the freezer until needed
Peanut Butter Filling
- Beat cream cheese in a large bowl with an electric hand mixer on medium speed for 1 minute
- Scrape down the sides of the bowl then mix in powdered sugar, peanut butter and vanilla
- Mix in heavy cream until combined on low speed then turn mixer up to medium-high speed and continue blending an additional 2 minutes
- Pour peanut butter filling into crust and spread evenly. Place in the fridge
Making Ganache
- While pie is chilling, make the ganache. Heat heavy cream in a small sauce pot over low-medium heat until a simmer starts. Do not boil
- Add chocolate and butterscotch chips to a medium sized bowl while cream is warming. Pour simmering cream over the top of chocolate and immediately tightly cover bowl with plastic wrap. Leave undisturbed for 5 minutes
- Slowly stir ganache mixture until smooth. Pour ganache over the top of the pie then refrigerate 4 hours or freeze for 1 hour. Top with flaky sea salt and serve chilled
Mae
Delicious and super easy to make.
Krista
I am in love with this recipe!! I always love a sweet and salty combo but I cannot stop eating this. The chocolate butterscotch ganache is my weakness.