Print

Creamy No-Bake Peanut Butter Pretzel Pie with Dark Chocolate Ganache

creamy no-bake peanut butter pretzel pie - featured image
Print Recipe

A quick and easy no-bake dessert combining a crunchy pretzel crust, creamy peanut butter filling, and a rich dark chocolate ganache topping. Perfect for last-minute guests and crowd-pleasing occasions.

Ingredients

Scale
  • 2 cups crushed pretzels (about 60g)
  • 6 tbsp unsalted butter, melted (85g)
  • 2 tbsp granulated sugar (25g)
  • 1 cup creamy peanut butter (240g)
  • 8 oz cream cheese, softened (225g)
  • 1 cup powdered sugar (120g)
  • 1 cup heavy cream (240ml), whipped
  • 1 tsp vanilla extract
  • 6 oz dark chocolate chips or chopped dark chocolate (170g), preferably 70% cocoa
  • 1/2 cup heavy cream (120ml)
  • Pinch of sea salt (optional)

Instructions

  1. Crush the pretzels finely but leave some small chunks for texture. Combine the crushed pretzels with melted butter and sugar in a medium bowl. Mix until evenly moistened.
  2. Press the pretzel mixture firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Chill in the fridge for at least 15 minutes to set.
  3. In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add powdered sugar and vanilla extract, mixing well.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form (about 3 to 5 minutes).
  5. Gently fold the whipped cream into the peanut butter mixture using a spatula, taking care not to overmix.
  6. Spoon the peanut butter filling over the chilled pretzel crust and smooth the top. Refrigerate while preparing the ganache.
  7. Heat the 1/2 cup heavy cream in a small saucepan until it begins to simmer (do not boil). Pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and shiny.
  8. Pour the ganache evenly over the peanut butter layer. Sprinkle a pinch of sea salt on top if desired. Return the pie to the fridge and chill for at least 2 hours to set.
  9. Remove the pie from the springform pan carefully. Slice with a warm knife (dip in hot water and wipe dry between cuts for clean slices) and serve.

Notes

If ganache firms too much, let pie sit at room temperature for 10 minutes before serving to soften. Use a warm knife dipped in hot water for clean slicing. For dairy-free version, substitute coconut cream for heavy cream and vegan cream cheese and chocolate chips. For gluten-free, use gluten-free pretzels.

Nutrition

Keywords: no-bake pie, peanut butter pie, pretzel crust, dark chocolate ganache, easy dessert, crowd-pleaser, creamy pie

Find it online: https://elaraeats.com/creamy-no-bake-peanut-butter-pretzel-pie-recipe-with-dark-chocolate-ganache-easy-and-perfect/