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Mini Peanut Butter Pie with Chocolate Covered Pretzel Crust

Baked Bree Recipe by

Mini Peanut Butter Pie with Chocolate Covered Pretzel Crust

Love sweet and salty? Me too! This pie is the perfect blend of sweet and salty. I made mine mini, but feel free to bake this in a large pie dish. 6 mini tarts or 1 8-in pie

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  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 0

Mini Peanut Butter Pie with Chocolate Covered Pretzel Crust  

As prepared by Baked Bree

My husband doesn’t really like dessert.


It was almost a deal breaker for me. It was hard to imagine marrying a man that didn’t enjoy sugar as much as I did. See, I like to go on dates where each person orders dessert. That way I can try more things and not feel like a glutton by ordering two desserts just for me! The waiter would ask if we were interested in dessert and…only I would order one. Not fun! I had to make him learn to like dessert and order his own if this relationship was going to last.

I tried and tried to get him to love dessert, but nothing really impressed him. But everyone has a weak spot—and I discovered his is peanut butter pie. I like to call it his gateway dessert. Once I got him eating peanut butter pie, he started trying other desserts, hence making our meals in restaurants a lot more enjoyable! Here's how to make it.

 

Making the crust

Start by making the crust. Place the pretzels in the food processor. Blitz until they become fine crumbs. Add sugar and melted butter.

 

Pressed crumbs in mini tart pans

Press the crumbs into mini tart pans. I got mine at a home store, but you can use a regular pie dish if you cannot find the minis. Bake for 8 to 10 minutes until they are set and golden brown.

 

Making chocolate layer

Make the chocolate layer by heating 1/4 cup cream in the microwave until hot, about 40 seconds. Pour over chips and let sit for a few minutes. Whisk until smooth.

 

Chocolate poured in

Pour the chocolate into the bottom of the crust. Chill until set.

 

Peanut butter, cream cheese, sugar, and vanilla in bowl

Whip the remaining cream with an electric mixer until stiff peaks form. Set aside. Add peanut butter, cream cheese, sugar, and vanilla to another bowl.

 

Beat until smooth

Beat until smooth.

 

Gently fold the cream into the peanut butter

Gently fold the cream into the peanut butter. Start with a small amount of cream to loosen it a bit and add the rest.

 

Mini Peanut Butter Pie with Chocolate Covered Pretzel Crust, with fork

Add the peanut butter layer over the chocolate and keep chilled until ready to serve.

 

More Peanut Butter Dessert Recipes


See Recipe

Mini Peanut Butter Pie with Chocolate Covered Pretzel Crust

Ingredients

1 1/2
cups salted pretzel crumbs
1/3
cup sugar
8
Tablespoons melted butter
1 1/2
cups heavy cream
1/2
cup chocolate chips
2/3
cup peanut butter
3
ounces cream cheese
1/3
cup sugar
1
teaspoon vanilla

Directions

  • 1 Preheat oven to 350 degrees. Crush pretzels in the food processor until very fine. Add melted butter and sugar and pulse until combined. Press into 6 mini tart tins or one large pie. Bake for 8 to 10 minutes or until lightly brown. Cool.
  • 2 Heat 1/4 cup cream in the microwave until hot. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and combined. Divide chocolate into pie tins. Spread over the bottom. Chill in the fridge until set.
  • 3 Whip the remaining cream with an electric mixer until stiff peaks form. Set aside.
  • 4 Beat peanut butter, cream cheese, sugar, and vanilla until smooth. Gently fold whipped cream into peanut butter.
  • 5 Take crusts out of fridge and divide peanut butter mixture over chocolate layer. Keep in the fridge until ready to serve.
See Post

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