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Peanut Butter Pretzel Pie

A delightful pie combining sweet and salty flavors with a buttery pretzel crust, perfect for potlucks and family gatherings.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert, Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups pretzels, crushed Use gluten-free pretzels for a gluten-free option.
  • 3/4 cup unsalted butter, melted
For the filling
  • 1 cup powdered sugar
  • 16 ounces cream cheese, softened Use full-fat cream cheese for the best texture.
  • 1 1/4 cup creamy peanut butter Can substitute with crunchy peanut butter.
  • 1 1/2 tsp vanilla extract
  • 1 cup whipped topping Fold in for a fluffy filling.
For the pudding layer
  • 2 packages instant chocolate pudding (3.9 ounces each)
  • 3 cups milk
For the topping
  • 8 ounces whipped topping
  • 1/2 cup pretzels, crushed For garnish.
  • 1/2 cup chocolate sauce For drizzling.

Method
 

Preparation
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a 13x9 baking dish with parchment paper, extending it over the edges.
  2. In a saucepan over medium heat, melt the butter. Turn off the heat, add the crushed pretzels, and stir until evenly coated.
  3. Press the buttered pretzels into the bottom of the prepared baking dish to form a crust. Bake for 5 minutes and let cool to room temperature.
Filling
  1. In a large bowl, beat together the powdered sugar, softened cream cheese, creamy peanut butter, and vanilla extract until smooth.
  2. Fold in 1 cup of whipped topping until light and fluffy.
  3. Spread the peanut butter mixture over the cooled pretzel crust and refrigerate for 30 minutes to set.
Pudding Layer
  1. Whisk the two packages of instant chocolate pudding with 3 cups milk until well combined and slightly thickened.
  2. Pour the pudding over the peanut butter layer and smooth the top. Refrigerate for another 30 minutes.
Topping
  1. Spread 8 ounces of whipped topping over the pudding layer and chill the pie in the refrigerator for at least 3 hours or overnight.
  2. Before serving, sprinkle 1/2 cup crushed pretzels over the top and drizzle with chocolate sauce.

Notes

Let the crust cool completely before spreading the peanut butter layer to avoid a soft filling. For cleaner slices, run a knife under hot water, dry it, and then slice.