Peanut Butter Pretzel Pie

This peanut butter pretzel pie has a light and fluffy filling. It is a simple pie to make ahead and is always a crowd pleaser! The pretzel graham cracker crust can be frozen instead of baked making it a no-bake dessert, if desired.

This post was originally published in June of 2019 and has been updated with helpful information and new photos. The recipe remains the same.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

You may remember that I spent my early 20's working on cruise ships. During my sailing adventures, I spent multiple summers cruising to Alaska. The Land of the Midnight Sun will always hold a special place in my heart. This no-bake pie recipe comes from a restaurant we used to visit called Kay's Kitchen.

I tinkered with the recipe over the years, making it my own. This peanut butter pie is simple to make and sits on top of a pretzel graham cracker crust, like my margarita pie. The pie is thick, with a creamy and silky texture that is complimented by the slightly salty crust. The sweet and salty combo that is also used in my peanut butter pretzel caramel brownies.

My peanut butter pie is different than many others as it is made without Cool Whip and without pudding.

🛒 ingredient notes and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Pretzels ~ I tested this recipe with an all pretzel crust as well as using graham crackers with pretzels. My taste testers loved the pretzel and graham combo! Kay's recipe used an all graham cracker crust, so feel free to use your favorite.
• Graham crackers ~ crushed to crumbs. Since it can be a challenge to figure out how many graham crackers equal a cup of crumbs, use 8 full sheets of crackers.
• Peanut butter ~ Kay's recipe uses crunchy peanut butter, my family prefers a smooth filling, so I use creamy peanut butter; either one works! You will want to use a shelf stable peanut butter like Skippy or Jif as as a natural peanut butter could separate and turn the pie into an oily mess.
• Cream cheese ~ this needs to be room temperature. A full-fat cream cheese will give you the best structure and texture to the no bake filling and should be in brick form.
• Confectioners' sugar ~ also known as powdered sugar is used to create a stabilized whipped cream to give the peanut butter pie the right texture. Kay's recipe used cool whip, feel free to substitute it; she used 1 ½ containers.
• Milk ~ 1% milk is what I use, but 2% or whole can be substituted.
• Heavy whipping cream ~ The heavy cream needs to be COLD when you whip it for the homemade whipped cream. I use my hand mixer, but a stand mixer or a cold bowl and a whisk {and some good arm strength!} will also work. I prefer heavy cream or heavy whipping cream with a minimum of 36% fat for the peanut butter filling. A whipping cream {typically 30% fat} can be substituted.
• Milk chocolate ~ for the chocolate ganache drizzle. I get the best results when I use a chopped chocolate bar instead of chocolate chips.

👩🏻‍🍳 expert tips

To quickly soften cream cheese: place the unopened packages of cream cheese into a warm bowl of water and completely submerge them. Allow it to sit for about 15 minutes and the cream cheese should be softened. If the package is opened, place it in a sealed zip-top bag before placing in water.

Use full-fat brick cream cheese. Light cream cheese or cream cheese in a tub won't yield the same result.

Use a shelf stable peanut butter for the best light and fluffy filling.

🥨 how to make the pretzel graham cracker crust

Preheat oven to 350°F/177°C, only if baking the pretzel graham crust.

In a food processor, crush pretzels and graham crackers until fine crumbs.

Add the melted butter and pulse until the mixture looks like wet sand.

Finally, press the mixture into the bottom of a 9-inch spring form pan.

Alternately, you can place pretzels and graham crackers in a zip-top bag and crush with a rolling pin or mallet and then mix in melted butter.

Line the bottom of the springform pan with parchment paper, if you want to remove the pie from the pan bottom. If baking, place the pan on top of a sheet pan and bake for 8-10 minutes. {The sheet pan keeps any leaking butter from dripping onto the bottom of your oven}. If not baking the crust, place it in the freezer to firm up while making the filling.

🥧 how to make peanut butter pie without cool whip

While the crust cools or chills, make the filling.

Prepare whipped cream using a stand mixer with the whisk attachment or a hand held mixer. Then move the whipped cream to another bowl.

Using a stand mixer with the paddle attachment or a hand held mixer {no need to wash the bowl you used for the whipped cream}, mix the peanut butter and cream cheese on medium-high until well blended and smooth and creamy. You will want to stop and scrape up and down the bowl one time during the mixing.

Slowly add the confectioners' sugar on low. Then stop and scrape the bowl and slowly add the milk. Mix on medium until well combined.

Add half the whipped cream into the peanut butter filling and fold it in with a rubber spatula by hand until combined. Then add the remaining whipped cream and gently fold it in.

Now pour/spoon the filling into the cooled or chilled pretzel graham crust, cover and freeze for a minimum of 4 hours and up to 24, then transfer to the refrigerator. You can remove the side of the springform pan after the pie is frozen.

Once the peanut butter pretzel pie has chilled, garnish with a chocolate ganache drizzle and more peanuts and pretzels. Then slice and serve.

💡 variations to make it your own

• For an all pretzel crust, replace the graham crackers with pretzels.
• With an Oreo crust, use the crust from this white chocolate cranberry tart.
• For a peanut butter crust, use Nutter Butter cookies; you will need 9 - 10 cookies.
• Make into peanut butter pie squares by using a 9x9 baking tin instead of making in a springform pan.
• Use a caramel sauce instead of chocolate ganache for the topping.

🫙 how to store

Store any leftover peanut butter pretzel pie in the refrigerator for up to 5 days or in the freezer for up to one month. To freeze, wrap the chilled pie in one layer of plastic wrap and then a layer of aluminum foil. Then place it in a zip-top bag or airtight container.

Serve the no-bake pie frozen, chilled or at room temperature.

Remember to snap a picture and tag me on Instagram if you make this Easy Peanut Butter Pretzel Pie. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Easy Peanut Butter Pretzel Pie

recipe created and tested by:

Tasia

This peanut butter pretzel pie has a light and fluffy filling. It is a simple pie to make ahead and is always a crowd pleaser! The pretzel graham cracker crust can be frozen instead of baked making it a no-bake dessert, if desired.

5 from 4 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Print Recipe rate this recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 10 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Pies and Tarts

Cuisine American

Servings 16 slices

Calories 582 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

for the crust*:

• ▢ 1 cup pretzels (60g)
• ▢ 1 cup graham crackers about 8 full sheets/120g
• ▢ 6 tablespoons unsalted butter melted (85g)

for the filling:

• ▢ 2 cups peanut butter creamy or crunchy/500g
• ▢ 16 ounces cream cheese room temperature (452g)
• ▢ 2 cups confectioners' sugar (240g)
• ▢ 6 tablespoons milk (90mL)

for the whipped cream:

• ▢ 2 cups heavy whipping cream
• ▢ ¾ cup confectioners' sugar (90g)
• ▢ 1 teaspoon pure vanilla extract

garnish

• ▢ 2 ounces milk chocolate chopped small (56g)
• ▢ 2 tablespoons heavy whipping cream
• ▢ crushed peanuts and pretzels

Instructions

 

• Preheat oven to 350°F/177°C, only if baking the pretzel graham crust.
• In a food processor, crush pretzels (1 cup/60g) and graham crackers (1 cup/about 8 full sheets/120g) until fine crumbs. Add the melted butter (6 tablespoons/85g) and pulse until the mixture looks like wet sand. Alternately, you can place pretzels and graham crackers in a zip-top bag and crush with a rolling pin or mallet and then mix in melted butter.
• Press mixture into the bottom of a 9-inch spring form pan. Line the bottom of the pan with parchment paper if you want to remove the pie from the If baking, place the pan on top of a sheet pan and bake for 8-10 minutes. (The sheet pan keeps any leaking butter from dripping onto the bottom of your oven)
• If not baking the crust, place it in the freezer to firm up while making the filling.
• While the crust cools or chills, make the filling.
• Prepare whipped cream using a stand mixer with the whisk attachment or a hand held mixer. Whip the cold heavy whipping cream (2 cups/480mL), confectioners' sugar (¾ cup/90g) and vanilla (1 teaspoon) on medium-high (speed 6 on KitchenAid) until medium to stiff peaks form, approximately 2-4 minutes. Move the whipped cream to another bowl.
• Using a stand mixer with the paddle attachment or a hand held mixer (no need to wash the bowl you used for the whipped cream), mix the peanut butter (2 cups/500g) and cream cheese (16 ounces/452g) on medium-high (speed 6 on KitchenAid) until well blended and smooth and creamy, about 2-3 minutes. You will want to stop and scrape up and down the bowl one time during the mixing. Slowly add the confectioners' sugar (2 cups/240g) on low. Then stop and scrape the bowl and slowly add the milk (6 tablespoons/90mL). Mix on medium (speed 4) until well combined, about 1 minute.
• Add half the whipped cream into the peanut butter filling and fold it in with a rubber spatula by hand until combined. Then add the remaining whipped cream and gently fold it in.
• Pour/spoon the filling into the cooled or chilled pretzel graham crust, cover and freeze for a minimum of 4 hours and up to 24, then transfer to the refrigerator. You can remove the side of the springform pan after the pie is frozen.
• For the chocolate drizzle/garnish: add 2 ounces/56g of chopped milk chocolate and 2 tablespoons/1 ounce of heavy cream to a heat proof metal or glass bowl and place over the top of a pan of simmering water, being careful to not have the bottom of the bowl touch the hot water.  Then stir until all the chocolate is melted. Use a spoon to drizzle the chocolate over the top of a completely chilled pie or place the melted chocolate into a zip-top bag and snip off a tiny corner with scissors to drizzle the chocolate ganache. Sprinkle the outer edge of the peanut butter pie with crushed peanuts and pretzels.

Notes

*I like to bake the crust as I feel like it helps keep the crust more intact. You can skip the baking of the crust and it will still turn out just fine! The crust will be a little more crumbly.

This is a really hefty peanut butter pie! If you'd prefer a smaller pie; keep the crust the same, but half the rest of the recipe.

A natural peanut butter is not ideal for this recipe, a processed creamy peanut butter such as Jif or Skippy will work best.

Use full-fat brick cream cheese for the best results.

I use 1% milk in the peanut butter filling, but 2% or whole milk will also work.

Heavy whipping cream or heavy cream that has a minimum of 30% fat content can be used.

Serve frozen, chilled or at room temperature.

Store any leftover peanut butter pretzel pie in the refrigerator for up to 5 days or in the freezer for up to one month. To freeze, wrap the chilled pie in one layer of plastic wrap and then a layer of aluminum foil. Then place it in a zip-top bag or airtight container.

Nutrition

Serving: 1 sliceCalories: 582kcalCarbohydrates: 41gProtein: 11gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 76mgSodium: 339mgPotassium: 291mgFiber: 2gSugar: 29gVitamin A: 986IUVitamin C: 0.3mgCalcium: 79mgIron: 1mg

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!

Recipe shared with Full Plate Thursday, Weekend Potluck and Meal Plan Monday