Description
Indulge in the rich and creamy delight of Vintage Chocolate Peanut Butter Pie, a dessert that perfectly balances sweet and salty flavors. This no-bake treat features a crunchy pretzel crust that beautifully complements a luscious filling made from creamy peanut butter and velvety chocolate. Whether you’re hosting a gathering or treating yourself, this pie is sure to impress everyone with its nostalgic taste and elegant presentation. Serve it chilled with a dollop of whipped cream and a sprinkle of cocoa powder for an irresistible finish.
Ingredients
Scale
- 2 cups mini salted pretzels
- 6 tablespoons salted butter, melted
- 1 tablespoon brown sugar
- 6 ounces semi-sweet or dark chocolate, chopped
- 2 teaspoons coconut oil
- 4 ounces cream cheese, at room temperature
- 3/4 – 1 1/4 cups powdered sugar
- 2 cups, plus 1 tablespoon heavy cream
- 1 1/2 cups creamy peanut butter
- 1 tablespoon, plus 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease an 8 or 9-inch tart pan or pie plate.
- In a food processor, pulse the mini pretzels, melted butter, and brown sugar until fine crumbs form. Press into the prepared pan and bake for about 8 minutes until golden.
- Melt chocolate, coconut oil, and 1 tablespoon of cream in a microwave-safe bowl using short intervals until smooth. Spread onto the cooled crust and chill for 10-15 minutes.
- Beat cream cheese with powdered sugar until smooth; add peanut butter, then slowly incorporate heavy cream and vanilla until fluffy. Spoon into the crust and chill for at least an hour.
- Whip remaining heavy cream with powdered sugar until soft peaks form; top the pie before serving and dust with cocoa powder if desired.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 22g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg