Peanut Butter Pretzel Pie

5 from 2 votes

Rich and creamy peanut butter pretzel pie topped with a silky chocolate-butterscotch ganache for the ultimate indulgence. It’s easy to make, dangerously delicious, and guaranteed to impress!

Prep Time30

Chilling Time1

Total Time1 30

Course: dessert

Cuisine: american

Servings: servings

Calories: 693kcal

Author: Krista Stechman

Equipment

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

Notes

Pie can be made up to 3 days in advance and stored in the fridge in an airtight container.

Use graham crackers, Oreos or any cookie or cracker you have at the house for the crust.

Do not boil the cream for the ganache, but make sure it comes to a light simmer.

Use a high quality chocolate to help prevent a grainy ganache. Also, between 50%-70% cacao is best. I frequently use Callebaut, Valrhona or Ghirardelli.

Pie can also be made in a 9 inch pie pan.

Nutrition