Triple Layer Peanut Butter Pie with Pretzel CrustUser Submitted Recipe
Salty sweet combination of peanut butter, chocolate ganache, caramel, and pretzels in an easy, creamy, no bake pie
1 1/2 cups coarsely crushed pretzels, reserve some for the top
2/3 cup unsalted butter, melted
1/3 cup caramel sauce, either homemade or commercial
1 (12 oz) package chocolate chips - milk, bittersweet, semi sweet, dark, or a combination - reserve some for topping
1/3 cup heavy cream
1 1/4 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened to room temperature
1/2 cup sugar
1 pint heavy cream
1/3 cup white sugar
Fleur de Sel, optional
Preheat the oven to 350F.
Add the melted butter to pretzel crumbs and toss with a fork.
Press the mixture into a 10 inch pie plate, firmly.
Bake for 10 minutes, or until set.
Remove from oven and allow to cool completely.
Heat the 1/3 cup of heavy cream to a simmer.
Remove from heat and stir in the chocolate chips.
Continue to stir until mixture is smooth and all of the chips are melted.
Add the peanut butter and cream cheese to a mixer fitted with the paddle attachment.
Beat until the peanut butter and cream cheese mix and soften.
Add the 1/2 cup sugar and beat until the mixture is fluffy and there is no graininess when it is rubbed between your fingers.
In a clean mixer bowl, with the whip attachment whip the cream until it begins to thicken.
Slowly add the 1/3 cup sugar as you continue to whip the cream until it is thick and fluffy.
Do not overbeat.
Carefully fold half of the whipped cream into the peanut butter mixture, be sure not to deflate the cream.
Fold in the rest of the whipped cream.
Add the caramel to the prepared crust.
Chill briefly. (10 -15 minutes, just to set)
Spoon the chocolate ganache on top of the caramel and chill for 10 minutes or so.
Add the peanut butter mixture.
Top with the reserved chocolate and pretzel crumbs
Remove the pie from the refrigerator about 20 minutes before it is time to serve the pie.
Just before serving top with a sprinkle of Fleur de Sel if desired.
Servings10 generous servings - save calories by cutting in 20 thin servings
Calories - 923, Fat- 66.4, Carbs - 72.2
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