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One slice of pretzel peanut butter pie on a plate next to pretzels
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5 from 2 votes

Pretzel Peanut Butter Pie Recipe

This Pretzel Peanut Butter Pie is a sweet and salty, creamy, no-bake pudding pie that everyone will love!
Prep Time45 minutes
Cook Time7 minutes
Chill Time5 hours
Total Time5 hours 52 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 450kcal
Author: Dorothy Kern
Cost: $10

Ingredients

For the peanut butter pudding:

  • cup (133 g) granulated sugar
  • ¼ cup (32 g) cornstarch
  • ¼ teaspoon salt
  • 2 cups (474ml) whole milk
  • ½ cup (134 g) peanut butter
  • 1 teaspoon vanilla extract

To assemble the pie:

  • 1 recipe Pretzel Pie Crust
  • 2 cups + 2 tablespoons heavy whipping cream divided (474ml + 30ml)
  • cup (64g) chocolate chips
  • 2 tablespoons (14g) powdered sugar
  • 1 teaspoon vanilla extract
  • Chopped peanuts and pretzels for garnish

Instructions

Prepare pudding:

  • Whisk sugar, cornstarch, and salt in a medium saucepan. Add milk and whisk a few times. Place the pan over medium-low heat, switch to a wooden spoon for stirring, and cook, stirring constantly, until thickened, about 5-8 minutes. Remove from heat once it is thick and coats the back of a wooden spoon.
  • Add the vanilla and peanut butter and stir until smooth.
  • Pour the pudding into a bowl and cover with plastic wrap (touch the plastic to the pudding, so a skin doesn’t form). Let cool to room temperature then cover with plastic wrap and refrigerate until set, at least 4 hours.

Make and assemble pie:

  • Prepare crust in a 9-inch pie plate. Chill until ready to fill.
  • Place 2 tablespoons (30ml) heavy whipping cream and chocolate chips in a small microwave safe bowl. Heat for 30 seconds, then whisk until smooth. Don’t overheat or you risk seizing the chocolate. Immediately spread the chocolate in the bottom of the crust, while it’s still hot. Chill while preparing filling.
  • Make whipped cream: Once pudding is set and you’re ready to assemble the pie, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Fold half of the whipped cream into the pudding carefully. Place peanut butter mixture in prepared pie crust.
  • Top pie with remaining whipped cream and chopped peanuts and pretzels. Chill at least 1 hour before serving.
  • Store loosely covered in the refrigerator for up to 2 days.

Video

Notes

Want to make this semi-homemade? Whisk a small box of instant vanilla pudding mix with ¾ cups peanut butter and 1 ¼ cups nonfat milk. Use 1 container whipped topping in place of the whipped cream.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 34g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 76mg | Sodium: 183mg | Potassium: 241mg | Fiber: 1g | Sugar: 28g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg