{ Peanut Butter Pie with Chocolate Covered Pretzel Crust }

I made this pie a few weeks ago, while staying with my cousins - the same ones who helped me with that genius idea for a S'mores Baked Alaska. Turns out a knack for baking - and love of dessert - runs in the family. {I miss them already!}

Now that it's feeling a bit more like Fall, I figured it was finally time to share the recipe with you all. We threw this pie together as a spur of the moment dessert idea for dinner that night, and I'm proud to say it was a hit. After all, I think everyone can appreciate a dessert that includes chocolate, peanut butter and pretzels

It's the Holy Trinity, in pie form.

It all starts with the pretzel crust. Grind pretzels in a food processor until it becomes super fine, almost like a flour. 

Combine two cups of the crushed pretzels with 2 tbsp. of brown sugar and 4 tbsp. of melted butter. Add some honey until the pretzels stick together like wet sand {about 1-2 tbsp.}

Pack this tightly into a pie dish and bake it at 350 F for 5-7 minutes, until it turns golden brown. Once it's cooled, spread a thin layer of melted chocolate all along the bottom and sides of the crust.

To make the peanut butter filling, whip together 1 cup of creamy peanut butter with an 8 ounce package of cream cheese and an 8 ounce container of cool whip

Once those are combined and smooth, slowly incorporate 1 and 1/4 cup of powdered sugar and 1 tsp. of vanilla extract. Continue whipping until everything is smooth.

Now, scoop all of the peanut butter filling into your cooled Chocolate Covered Pretzel pie crust.

Smooth the filling out with a spatula 
and chill the pie for about an hour, until the filling has firmed up.

Before serving, top with homemade whipped cream and some pretty chocolate twirls for an impressive garnish. {The twirls are a lot easier to make than you'd think! Click the link to learn how.}


For the pretzel crust...

2 cups finely crushed pretzel
2 tbsp. brown sugar
4 tbsp. melted butter
1-2 tbsp. honey 
{add honey until crust holds together like wet sand}
1/2 cup melted semi-sweet chocolate chips
{use excess to make the chocolate twirl garnish}

For the peanut butter filling...

1 cup creamy peanut butter
1 - 8 ounce package of cream cheese
1 - 8 ounce container of cool whip
1 ¼ cup powdered sugar
1 tsp. vanilla extract

{top with homemade whipped cream & chocolate twirls for garnish}

{Pie filling recipe adapted via The Pioneer Woman}