Frozen Peanut Butter Pie with pretzel crust
Frozen Peanut Butter Pie with pretzel crust
Frozen peanut butter pie consists of graham cracker pretzel crust, frozen peanut butter filling and chocolate, pretzel and peanut butter cup noodles. This is the perfect combination of sweet and salty!
The saltiness of pretzels perfectly matches the sweetness of chocolate and peanut butter. For more favorite sweet and savoury foods, try Rolo Pretzels, Pretzel Rods or Pretzel Toffee!
Perfect sweet + salty treat
Guys, we are totally peanut butter addicts here. This frozen peanut butter pie is a delicious (almost) bake-free delicacy, perfect for warm weather.
It has a chocolate pretzel crust, thick creamy peanut butter filling, topped with ganache and many peanut butter cups and pretzels. If you like sweet and salty desserts, this one is for you!
You need to plan some extra time to place the pies. This means that, in total, this recipe will take approximately 2 ½ hours. I know this looks a lot, but only half an hour is hands-on time. So when you succeed this summer, you will not work for it all day long, it will be hidden in your refrigerator to do its things 🙂
How to make
This recipe consists of three parts: crust, fillings and toppings!
Crispy
Prepare. Preheat the oven to 350 degrees.
mix. In a medium mixing bowl, combine cracker or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Stir with a spoon until moist.
according to. Press into the bottom and sides of the 9-inch pie pan (I recommend a high-side pie pan).
freeze. Freeze for 10 minutes, then put in the oven and bake for 8 minutes. Remove and cool.
Why do you freeze first and then toast the crust? When the crust is baked, the butter usually melts and dissipates. If the pastry is cooled beforehand, there will be less room for the butter to move and melt from the dough. This will give you a butter and rich dough.
filling
hit. Using a stand or hand mixer, whisk the cream cheese and peanut butter until smooth and smooth, about 2 minutes. Add powdered sugar and vanilla extract and mix until combined.
cream. In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold half (1 cup) of whipped cream into the peanut butter mixture. Fold the remaining whipped cream until it becomes smooth and creamy.
spread. Pour into the cooled shell and spread into an even layer.
Ingredients
chocolate. Mix the chocolate and cream in a 2 cup glass measuring cup or a medium-sized microwave-safe bowl, heat it at half power for one minute, stir and repeat. Remove and stir for 1 minute until smooth.
optimal. Spread it on top of the filling, then put large peanut butter cups and pretzels on top.
*notes: Approximately 6 normal-sized peanut butter cups should give you ½ cup.
freeze. Freeze for at least 2 hours, remove for 10 minutes before eating, and cut with a sharp knife (if necessary, rinse under warm water to get a clean cut). cold drink.
Ingredient reminder and storage
- Light brown sugar: This substitution should not change the taste too much, because the only difference is that dark brown sugar contains more molasses than light brown sugar.
- Types of pretzels: It doesn’t matter whether it is a stick, twist, or break. Just find a brand you like and smash them enough to meet the requirements of the recipe.
- Prefabricated shell: If you are in trouble, you can use store-bought graham cracker crusts. This just means that there will be no pretzels in your crust, but it also means that the oven will not turn on and the recipe will be made faster.
- peanut butter: For best results, avoid natural peanut butter and use peanut butters such as JIF or Skippy.
You can Shop This can be stored in the refrigerator for up to 2 weeks. Just make sure it is fully wrapped with plastic film and aluminum foil.
For more chocolate + peanut butter snacks, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 8 minutes
Freeze for 2 hours and 10 minutes
Total time 2 hours 28 minutes
12 servings
Calories 684 kcal
Author Little Luna
Crispy
- 1 1/4 cups chocolate chip cookie or graham cracker crumbs
- 1/2 cup pretzel crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons dark brown sugar
filling
- 8 ounces cream cheese at room temperature
- 1 1/4 cups smooth peanut butter
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream divided
Ingredients
- 1/2 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup heavy whipping cream
- 1/3 cup chopped pretzels
- 1/2 cup peanut butter cups
Crispy
-
Preheat the oven to 350 degrees.
-
In a medium mixing bowl, combine cracker or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Stir with a spoon until moist.
-
Press into the bottom and sides of the 9-inch pie pan (I recommend a high-side pie pan).
-
Freeze for 10 minutes, then put in the oven and bake for 8 minutes. Remove and cool.
filling
-
Using a stand or hand mixer, whisk the cream cheese and peanut butter until smooth and smooth, about 2 minutes. Add powdered sugar and vanilla extract and mix until combined.
-
In a separate mixing bowl, beat the heavy cream until soft peaks form.Use a rubber spatula to fold half (1 cup) Add whipped cream to the peanut butter mixture.
-
Fold the remaining whipped cream until it becomes smooth and creamy.
-
Pour into the cooled shell and spread into an even layer.
Ingredients
-
Mix the chocolate and cream in a 2 cup glass measuring cup or a medium-sized microwave-safe bowl, heat it at half power for one minute, stir and repeat.
-
Remove and stir for 1 minute until smooth. Spread it on top of the filling, then put large peanut butter cups and pretzels on top.
-
Freeze for at least 2 hours, remove for 10 minutes before eating, and cut with a sharp knife (if necessary, rinse under warm water to get a clean cut). cold drink.