Peanut Butter Cream Pie (With Pretzel Crust

Peanut butter pie with chocolate and peanut butter drizzled over top.

Peanut Butter Cream Pie (With Pretzel Crust

This Peanut Butter Cream Pie (With Pretzel Crust) is a delicious peanut butter treat for any peanut butter lover. Peanut butter, cream cheese, sweetened condensed milk, and whipped cream are blended together and poured into a pretzel crust.

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: Peanut butter cream pie, peanut butter cream cheese pie, pretzel crust

Prep Time: 20

Cook Time: 9

Servings: slices

Calories: 538kcal

Author: Dawn

Ingredients

Pretzel crust

1 1/4 cups pretzels finely crushed
1/4 cup sugar
6 tablespoons butter melted

Filling

8 ounces cream cheese room temperature
14 ounces sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoon vanilla
1 cup whipping cream

Topping

2 tablespoons peanut butter
1/4 cup milk chocolate chips
1 teaspoon shortening

Instructions

Pretzel crust

Preheat the oven to 350 degrees F.
In a medium bowl mix together the pretzel crumbs, sugar, and melted butter until the mixture is combined.
Press into a 9-inch pie pan. Place the crust in the preheated oven. Bake for 6 to 10 minutes or until the edge is lightly browned.
Remove from the oven and place on a cooling rack, cool completely.

Filling

In a large bowl beat the cream cheese with an electric mixer until fluffy. Beat in the sweetened condensed milk, peanut butter, and vanilla
In another bowl, beat the whipping cream with an electric mixer using clean beaters until soft peaks form.
Add the whipped cream to the cream cheese mixture and fold in until combined.
Pour the filling into the cooled pretzel crust.

Topping

Take the 2 tablespoons of peanut butter and place in a microwave-safe bowl. Microwave 10 seconds at a time stirring in between each heating until the peanut butter is runny.
Take the milk chocolate chips and shortening and place in a microwave-safe bowl. Microwave 20 seconds at a time stirring in between each heating until the chocolate is melted.
Drizzle the runny peanut butter and melted over the top of the filling.
Refrigerate until firm for about 2 hours.

Notes

Use a food processor for making the pretzel crumbs. If you don't have a food processor place the pretzels in a ziplock bag and roll over the pretzels with a rolling pin until the pretzels are crushed into crumbs.
Make sure that the cream cheese is at room temperature for easy mixing.
Cool the pretzel crust thoroughly before adding the filling.
Refrigerate until firm before serving for about 2 hours.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition