Easy Peanut Butter Pie with Pretzel Crust
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 6 MINUTES
total time: 21 MINUTES
Chocolate cookie crust with a rich, whipped cream cheese and peanut butter filling... oh my! Such a decadent pie all will love.
For the pretzel crust:
- 4 cups mini pretzels (about 1 1/4 cups crumbs)
- 1/2 cup butter, melted
- 3 tablespoons granulated sugar
For the pie filling:
- 8 oz. cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 8 oz. whipped topping (such as Cool Whip)
- 1/4 cup mini chocolate chips
- more pretzels for decorating
Preheat the oven to 350 degrees. Prep a pie pan with non-stick spray.
Process the pretzels into a crumb texture using a food processor or blender.
Mix the pretzel crumbs, melted butter, and sugar in a bowl, and then spread and press evenly in the pie pan using your fingers.
Bake the crust in the oven for 6 minutes. Remove from oven and let it cool.
Use an electric mixer to cream together the cream cheese and peanut butter, and powdered sugar in a large mixing bowl. Briefly mix in the whipped topping with a spoon until combined.
Spread the pie filling on top of the crust evenly. Sprinkle the top with mini chocolate chips, and decorate with extra pretzels on top.
Freeze for a couple of hours until firm, and enjoy!