Amazing Peanut Butter Pie! {Recipe ReDux}
Servings: 16 thin but satisfying slices
Ingredients
For the pretzel crust
- 1 1/2 cups pretzel crumbs (about 6 oz of pretzels, crushed)
- 1 cup butter (1 stick, melted)
- 2 tablespoons sugar
For the filling
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
For the whipped cream
- 2 cups heavy cream
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
- Chocolate bar, for garnish
Instructions
Make the crust
- Preheat the oven to 350°F/180°C
- Crush the pretzels by placing them in a zip top bag and crushing them with a rolling pin. You want the pieces to be very small, but not pulverized.
- Measure out 1 1/2 cup of pretzel crumbs and place in a 9 inch pie plate.
- Sprinkle the sugar over the crumbs.
- Melt the butter and pour over the crumbs. Mix well to distribute.
- Press the crumbs firmly to form an even crust.
- Bake for 10 - 15 minutes. Allow to cool completely before filling.
Meanwhile whip the cream
- Use a mixer to whip the cream along with the vanilla and powdered sugar.
- When stiff peaks form, the whipped cream is ready.
Mix up the filling
- In a large mixing bowl, blend the cream cheese and sugar together until smooth.
- Add the peanut butter.
- Fold in half the whipped cream.
- Transfer to the cooled pretzel crust and smooth the filling.
- Place in the fridge for at least an hour to allow the filling to firm up.
- Before serving spread the remaining whipped cream on top of the pie and garnish with shaved chocolate.