Triple Layer Peanut Butter Pie with Pretzel Crust

Sweet and salty, peanut butter pie Submitted by Triple Layer Peanut Butter Pie with Pretzel Crust
Sweet and salty, peanut butter pie Submitted by Triple Layer Peanut Butter Pie with Pretzel Crust
An easy no bake pie that is just right for summer parties. Rich, creamy peanut butter mousse is piled lightly on layers of intense chocolate ganache and gooey caramel in a salty pretzel crumb crust. As if this isn't decadent enough, it is then sprinkled with coarsely crushed pretzels and drizzled with melted chocolate. Although this isn't an every day dessert it is a show-stopper at those special occasions and church potlucks.


10 generous servings - save calories by cutting in 20 thin servings


1½ cups coarsely crushed pretzels, reserve some for the top ⅔ cup unsalted butter, melted ⅓ 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 ⅓ cup heavy cream 1¼ cup creamy peanut butter 1 (8 ounce) package cream cheese, softened to room temperature ½ cup sugar 1 pint heavy cream ⅓ cup white sugar Fleur de Sel, optional

Nutritional information

Calories - 923, fat- 66.4, Carbs - 72.2


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 ⅓ 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. Set aside. 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 ½ cup sugar and beat until the mixture is fluffy and there is no graininess when it is rubbed between your fingers. Set aside. In a clean mixer bowl, with the whip attachment whip the cream until it begins to thicken. Slowly add the ⅓ 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 Refrigerate, covered. 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.