Reese's Peanut Butter Pretzel Pie

This Reese's Peanut Butter Pretzel Pie is a tantalizing sweet and salty dessert temptation too hard to resist!

Delicious pie layers of peanut butter filling, chocolate ganache, loads of peanut butter cups, salted peanuts, pretzels and whipped cream in a super yummy homemade pretzel crust.

Oh, by the way, this pretzel pie crust has a melted chocolate layer on top of it as an option...and you thought we were done?

LOL...actually you can omit the melted chocolate layer on top of the pretzel crust if you like. It's just another step I added because I love chocolate covered pretzel anything and it adds another dimension and layer of flavor!  I couldn't resist!

Why is this Reese's Peanut Butter Pretzel Pie a Crowd Favorite?

Overall, this Reese's Peanut Butter Pretzel Pie is definitely a winner among the chocolate and peanut butter lovers, as well as the sweet and salty crowd!

It's an amazing combination of delicious flavors that makes you want to wolf down a piece of pie like it never existed.  Right?

With this pie, it happens. Too many good things going on, it's hard not to have an obsession.

What Pie Pans Can I Use?

I decided to use a tart pan with high sides to get the nice fluted sides on my pie for a beautiful presentation. Any 9" pie pan will work for this Reese's pie recipe though, so if you don't have the tart pan, that's totally fine!

It will look amazing and everyone will be digging in like there's no tomorrow!  They're going to want seconds!

Ingredients You Need for Reese's Peanut Butter Pretzel Pie

Pretzel Pie Crust

• 2 cups crushed pretzels (try to measure out 3 ½ to 4 cups of small pretzels lightly broken in pieces to fit in the measuring cup )
• ¼ cup light brown sugar
• 6 tablespoons salted butter, melted

Optional:  Chocolate Ganache for Chocolate Covered Pretzel Crust

• ⅔ cup or 3 ounces of semisweet or bittersweet chocolate, chips or bar chocolate
• ¼ cup heavy cream

Peanut Butter Filling

• 1 cup creamy peanut butter
• 4 oz cream cheese, softened
• 8 oz Cool Whip 

Chocolate Ganache

• 1 ½ cups semi-sweet chocolate chips 
• ½ cup heavy cream or ½ cup peanut butter

Toppings 

• 8 oz Cool Whip
• Mini peanut butter cups
• Salted peanuts
• Home-made or store-bought Chocolate covered pretzels

How to Make Reese's Peanut Butter Pretzel Pie

How to Make a Pretzel Pie Crust

1. Preheat the oven to 350 degrees F.
2. For the crust, crush the pretzels in a blender or food processor until finely chopped. Stir in the brown sugar and butter. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate.
3. Bake for 8 minutes. Let cool for 15-20 minutes.

Optional:  Chocolate Ganache for Chocolate Covered Pretzel Crust

1. For the ganache, chop the chocolate if using bar chocolate. Place the chocolate in a small bowl and microwave in 30 second increments, stirring in between until fully melted.
2. Add cream and stir until glossy and smooth. Spread evenly over the bottom and up the sides of the pie crust (it will be a pretty thin layer, don’t worry if there are a few bare spots here and there). Refrigerate until set.

How to Make Peanut Butter Filling Layer

1. In a large mixing bowl, combine the peanut butter and cream cheese with an electric mixer until well blended. Add the cool whip and blend on low until combined. Spread this mixture over the crust. Return pie to the fridge while making the ganache.

How to Make Chocolate Ganache Top Layer

1. For the ganache, chop the chocolate if using bar chocolate. Place the chocolate in a small bowl and microwave in 30 second increments, stirring in between until fully melted. Add cream or peanut butter and stir until glossy and smooth. 
2. Allow the ganache to come to room temperature before adding it to the pie. Pour the ganache on top of the pie, using a spatula to evenly spread it.

Toppings 

1. As desired, spoon or pipe a border of the whipped cream around the top of the pie, then add some peanut butter cups to the center with some salted peanuts and chocolate covered pretzels.
2. Cover the pie with tinfoil and return to the fridge or freezer for 1-2 hours. Before serving, remove the pie from the freezer and let it sit for 15 minutes to make cutting it easier. Cover and refrigerate or freeze any leftovers.

Storing Peanut Butter Pretzel Pie

Peanut butter pie needs to be refrigerated, because it includes whipped cream and cream cheese for up to 3-4 days. You can make it advance and serve it the next day!

Delicious Peanut Butter Chocolate Desserts You'll Love!

• Chocolate Nutella & Peanut Butter Cup Brownies
• Healthy Peanut Butter Chocolate Chip Bars
• Salted Caramel Pretzel & Peanut Brownies
• Rolo Reeses Pretzel Fudge
• Double Chocolate Banana Snack Cake

This chocolate peanut butter pie recipe is broken into steps and none of them are difficult at all!  Yay!  Plus, it's totally worth making I promise!

It can be made 1-2 days ahead of time which is always a good thing when you love to plan for upcoming special events while tackling your busy schedule!

More Delicious Bites

• Peanut Butter Cup Stuffed Krispie Treats
• Chocolate Heart Peanut Butter Cookies
• Sweet & Salty Chocolate Peanut Butter Pretzel Bars
• M&M Pretzel Bars
• Outrageous Peanut Butter Caramel Truffle Cookies
• Peanut Butter Cup Chocolate Cookies
• Heavenly Strawberry Pretzel Dessert
• Buckeye Pie

Reese's Peanut Butter Pretzel Pie

Kim Lange

This Reese's Peanut Butter Pretzel Pie is a tantalizing sweet and salty dessert temptation too hard to resist!  Delicious pie layers of peanut butter filling, chocolate ganache, loads of peanut butter cups, salted peanuts, pretzels and whipped cream in a super yummy homemade pretzel crust.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Servings 8 Servings

Calories

Ingredients

  

1x2x3x

Pretzel Crust

• 2 cups crushed pretzels try to measure out 3 ½ to 4 cups of small pretzels lightly broken in pieces to fit in the measuring cup
• ¼ cup light brown sugar
• 6 tablespoons salted butter melted

Optional: Chocolate Ganache for Chocolate Covered Pretzel Crust

• ½ heaping cup or 3 ounces of semisweet or bittersweet chocolate chips or bar chocolate
• ¼ cup heavy cream or peanut butter could be used

Peanut Butter Filling Layer

• 1 cup creamy peanut butter
• 4 oz cream cheese softened
• 8 oz Cool Whip

Chocolate Ganache Top Layer

• 1 ½ cups semi-sweet chocolate chips
• ½ cup heavy cream or ½ cup peanut butter

Toppings

• 8 oz Cool Whip
• Mini peanut butter cups
• Salted peanuts
• Home-made or store-bought Chocolate covered pretzels

Instructions

 

Pretzel Crust

• Preheat the oven to 350 degrees F.
• For the crust, crush the pretzels in a blender or food processor until finely chopped. Stir in the brown sugar and butter. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate.
• Bake for 8 minutes. Let cool for 15-20 minutes.

Optional: Chocolate Ganache for Chocolate Covered Pretzel Crust

• For the ganache, chop the chocolate if using bar chocolate. Place the chocolate in a small bowl and microwave in 30 second increments, stirring in between until fully melted. Add cream and stir until glossy and smooth. Spread evenly over the bottom and up the sides of the pie crust (it will be a pretty thin layer, don’t worry if there are a few bare spots here and there). Refrigerate until set.

Peanut Butter Filling Layer

• In a large mixing bowl, combine the peanut butter and cream cheese with an electric mixer until well blended. Add the cool whip and blend on low until combined. Spread this mixture over the crust. Return pie to the fridge while making the ganache.

Chocolate Ganache Top Layer

• For the ganache, chop the chocolate if using bar chocolate. Place the chocolate in a small bowl and microwave in 30 second increments, stirring in between until fully melted. Add cream or peanut butter and stir until glossy and smooth.
• Allow the ganache to come to room temperature before adding it to the pie. Pour the ganache on top of the pie, using a spatula to evenly spread it.

Toppings

• Pipe a border of whipped cream around the top of the pie, then add some peanut butter cups to the center with some salted peanuts and chocolate covered pretzels.
• Cover the pie with tinfoil and return to the fridge or freezer for 1-2 hours. Before serving, remove the pie from the freezer and let it sit for 15 minutes to make cutting it easier. Cover and refrigerate or freeze any leftovers.

Keyword chocolate, layered dessert, peanut butter, peanut butter and chocolate, pie, pie crust, pretzels, reeses

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