This is an easy homemade peanut butter pie recipe on a pretzel graham cracker crust. It comes together quickly and can be no bake.
Keyword easy dessert, peanut butter pie
Servings 19-Inch Pie
Author Tasia ~ TwoSugarBugs
For the crust:
For the filling:
2cupscrunchy peanut butter
2cupscream cheeseroom temperature
6tablespoonsmilkI use 1%
For the whipped cream:
2cupsheavy whipping cream
1teaspoonpure vanilla extract
Preheat oven to 350°F, if baking the pretzel graham crust.
In a food processor, crush pretzels and graham crackers. Add melted butter 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.
Bake for 8-10 minutes.
While the crust cools, make the filling.
If not baking the crust, place it in the freezer to firm up while making the filling.
Using a stand mixer with the paddle attachment or a hand held mixer, mix the peanut butter and cream cheese until well blended. Slowly add the powdered sugar and milk. Mix until well combined.
Prepare whipped cream using a stand mixer with the whisk attachment or a hand held mixer. Whip the heavy whipping cream, powdered sugar and vanilla on medium-high until medium to stiff peaks form, approximately 3-4 minutes.
Fold the whipped cream into the peanut butter filling.
Pour/spoon the filling into the cooled pretzel graham crust and freeze for a minimum of 4 hours and up to 24, then transfer to the refrigerator.
Serve frozen, chilled or at room temperature, but store it in the refrigerator.If you want to do a chocolate drizzle on the top ~ bring 1 ounce of heavy cream to a simmer. Pour the heated cream over 2 ounces of chopped milk chocolate and let sit for 30-60 seconds. Then stir until all the chocolate is melted. I use a spoon to drizzle the chocolate over the top of a completely chilled pie.
Peanut Butter Pie with Pretzel Graham Crust https://twosugarbugs.com/peanut-butter-pie/