After I decided to make this pie crust the wheels started turning. I wasn't quite sure what I should pair with my new discovery. While thinking about it I thought of the Take 5 candy bar, this is the candy bar that has peanut butter chocolate, pretzels and caramel. Peanut butter and chocolate sound like the ideal pie filling for this pretzel crust.
A little bit of salty flavor along with the sweet taste of peanut butter and chocolate. I don't know what it is but there is something about these two flavors that they really compliment each other.
To say the least this pie was a hit with my family! Except for Mike, he is not a lover of peanut butter. It didn't take long and every crumb was gone. I hope you enjoy this as well.
Pretzel Crust (Dawn's recipe)
Combine 1 1/4 cups fine crushed pretzels, 1/4 cup sugar, and 6 tablespoons butter, melted. Mix all ingredients together. Press into a 9-inch pie plate. Bake at 350 degree oven for about 6 to 9 minutes, or until the edges start turning a little brown. Cool.
Filling: (Adapted from Mrs. Fields I Love Chocolate! Cookbook)
8 ounces cream cheese, softened
One 14- ounce can sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup of heavy cream
Prepare the filling:
In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
In a medium bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour the filling into the crust.
(For the topping a used about 1/4 of milk chocolate chips with a teaspoon of shortening and melted the two together in the microwave. Then I took about a tablespoon of peanut butter and heated that up in the microwave just so it was a little runny. I then took the melted chocolate and the melted peanut butter and drizzled it over the top of the pie.
Refrigerate until firm, about 2 hours.