Peanut Butter Pretzel Pie

5 from 2 votes

This chocolate peanut butter pretzel pie is a luscious dessert combining a buttery, salty pretzel crust with layers of rich, no-bake peanut butter cheesecake and pudding and topped with a sweet and salty topping of whipped cream, crushed pretzels, and chocolate sauce.

Prep Time30

Cook Time10

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Pretzel Pie

Servings:

Calories: 460kcal

Author: Ryan Allen

Equipment

Glass Mixing Bowls

Ingredients

Pretzel Crus

2 cups pretzels crushed
¾ cup unsalted butter melted

Peanut Butter Filling

1 cup powdered sugar
16 ounces cream cheese softened
1¼ cup creamy peanut butter
1½ tsp vanilla extract
1 cup whipped topping

Pudding Layer

2 (3.9 ounce) packages of instant chocolate pudding
3 cups milk

Topping

8 ounces whipped topping
½ cup pretzels crushed
½ cup chocolate sauce

Instructions

Preheat the oven to 400°. Prepare a 13X9 baking dish by Lining it with parchment paper, ensuring it extends over the edges.
In a saucepan over medium heat, melt butter. Turn off the heat, add the crushed pretzels, and stir until completely coated.
Add the pretzels to the bottom of a 13 x 9 baking dish and press it down with a spoon—Bake for 5 minutes. Then, let cool to room temperature.
Add powdered sugar, cream cheese, peanut butter, and vanilla extract in a large bowl. With an electric mixer, beat until smooth and creamy. Then, fold in 1 cup of whipped topping until well incorporated. Spread evenly over the pretzel crust.
Spread evenly over the pretzel crust and refrigerate for 30 minutes.
Mix the pudding and milk until well combined. Pour over the peanut butter filling, evenly smooth it out, and refrigerate for 30 minutes.
Spread whipped topping evenly over the top. Chill in the refrigerator for a minimum of 3 hours or overnight.
Before serving, sprinkle crushed pretzels over the top and drizzle with chocolate sauce.

Nutrition