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Peanut Butter Pretzel Pie with a scoop taken out.
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5 from 2 votes

Peanut Butter Pretzel Pie (Easy No Bake Recipe!)

No-bake Peanut Butter Pretzel Pie with a light, fluffy, creamy peanut butter filling + the salty crunch of a chocolate-covered pretzel crust.
Prep Time20 minutes
Cook Time0 minutes
Chill Time4 hours 10 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Pretzel Pie
Servings: 8
Author: Jennifer Pallian BSc, RD

Ingredients

  • 1.5 cups chocolate covered pretzels crushed
  • 4 tbsp butter melted
  • 2 cups heavy cream
  • 1 cup powdered sugar divided
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 2 packages Reese peanut butter cups chopped
  • Cocoa powder for dusting
US Customary - Metric

Instructions

Make the crust:

  • Mix the crushed chocolate-covered pretzels with the melted butter.
  • Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish.
    Note: Run a metal measuring cup under hot water to make it easy to press in without it sticking or lifting up.
  • Chill in the freezer for about 10 minutes to set.

Whip the cream:

  • In a large bowl, beat the heavy cream until stiff peaks form. Beat in 1/2 cup of the sugar and the vanilla extract. Set aside.
    Note: If using a stand mixer, scrape whipped cream into another bowl then return the bowl to the mixer stand for the next step; no need to wash it.

Prepare the filling:

  • In a separate bowl, beat the cream cheese, peanut butter + 1/2 cup powdered sugar until very fluffy, 4 to 5 minutes on high. Pause occasionally to scrape down sides of mixer bowl.
  • Gently fold in about 1 cup of the whipped cream.

Assemble the pie:

  • Spoon the peanut butter cheesecake filling into the chilled crust.
  • Sprinkle the chopped chocolate peanut butter cups evenly over the top.
  • Spread the remaining 1 cup of whipped cream over the top of the filling and lightly dust the whipped cream layer with cocoa powder.

Chill and serve:

  • Refrigerate the pie for at least 4 hours, or until firm.
  • Scoop servings with a spoon or slice the pie with a sharp, warm knife (dip in hot water and wipe dry between cuts).

Video

Nutrition

Calories: 691kcal | Carbohydrates: 40g | Protein: 13g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 495mg | Potassium: 331mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1445IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg