Peanut Butter Pretzel Pie
Love sweet & salty? Try this peanut butter cheesecake pie in a pretzel crust. Rich & creamy with a crunch. So easy - pie filling is no bake!
Prep Time8 hrs
Cook Time20 mins
Total Time8 hrs 20 mins
Servings: 8 servings
- 1 cup pretzel crumbs
- 3 tablespoon sugar
- 6 tablespoon butter melted
- 8 oz block cream cheese - At room temp
- 1 cup powdered sugar
- 1 cup peanut butter
- 1 1/4 cup heavy whipping cream
- 1 extra pretzels
Preheat oven to 350°
Crush pretzels. You can do this in a food processor or with a ziploc bag & rolling pin. You can crush the pretzels super fine or leave them a bit coarse for some texture.
Combine crumbs, sugar and butter. Press firmly into a 9" pie pan. Bake for 8 minutes. Cool completely before filling.
In a large mixing bowl - whip cream cheese until light and creamy.
Beat in sugar and peanut butter until smooth.
In a separate mixing bowl, whip heavy whipping cream until stiff peaks form.
Fold whipped cream into peanut butter mixture.
Pour/spoon into pie crust. Smooth top out with spatula or back of spoon.
Refrigerate 8 hours or overnight before serving. Keep refrigerated until ready to serve. Crush extra crumbs and sprinkle on top of each slice. Serve immediately. Enjoy : )
***NOTE***You can substitute cool-whip (whipped topping) and a 1/2 cup of milk for the heavy whipping cream.