Peanut Butter Pie with Chocolate-Covered Pretzel Crust

Peanut Butter Pie with Chocolate-Covered Pretzel Crust
Makes:
8
to 10 servings
Prep Time:
15
minutes
Total Time:
55
minutes
The Peanut Butter Pie with Chocolate-Covered Pretzel Crust was created by blogger, Amanda Brown. To learn more about Amanda, visit her blog at Amanda Jane Brown.

"The Holiday season is here and that means that it's time to make your gift lists and to plan what you will serve at Holiday gatherings. Rest assured, you will love this version of Peanut Butter Pie...the chocolate-covered pretzel crust is irresistible, and the Nestlé® Butterfinger® Jingles top the pie like a crown."

Ingredients:

  • For the crust:
  • 5 cups mini pretzel sticks, crushed well (a little more than 2 cups crushed)
  • 1 1/2 sticks melted butter
  • 1/4 cup sugar
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon shortening
  • For the filling:
  • 2/3 cup peanut butter
  • 8 oz. cream cheese
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 4 cups prepared whipped cream
  • For the topping:
  • NESTLÉ® BUTTERFINGER® Jingles, chopped (to taste...a little or a lot!)

Directions:

Preheat oven to 350°.

Chop Butterfinger® Jingles and set aside. I used 7 or 8. Add more, if desired!

Crush pretzels inside plastic zipper bag or with a food processor. A food processor is preferable, but definitely not necessary.

In a bowl, combine the pretzel crumbs, butter, and sugar. Press crust mixture firmly into a 10-inch Springform pan, pressing mixture up the edges of pan as far as it will go. Use the bottom of a cup to press it firmly into the bottom of the pan.

Bake crust for 10 minutes. When crust is nearing the 10 minutes, melt the chocolate chips and shortening in a small bowl in the microwave. Stir until completely smooth.

Remove crust from oven and evenly coat the bottom surface of crust with melted chocolate. Cool completely before filling.

With a mixer, beat together the peanut butter, cream cheese, vanilla, and powdered sugar.

Whisk in 1/2 cup of whipped cream, and then gently fold in 1 1/2 more cups of the whipped cream.

Pour the filling into the crust. Spread the remaining 2 cups of whipped cream over the top of the filling. Top with desired amount of chopped Butterfinger Jingles.

Refrigerate for at least 30 minutes before slicing to serve. Enjoy! Keep refrigerated.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 1020
  • Calories from Fat: 600
  • Total Fat: 67g (103% of DV)
  • Saturated Fat: 37g (183% of DV)
  • Cholesterol: 145mg (48% of DV)
  • Sodium: 1000mg (42% of DV)
  • Carbohydrates: 96g (32% of DV)
  • Dietary Fiber: 5g (19% of DV)
  • Sugars: 61g
  • Protein: 15g
  • Vitamin A: 30% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Peanut Butter Pie with Chocolate-Covered Pretzel Crust

Ingredients

  • For the crust:
  • 5 cups mini pretzel sticks, crushed well (a little more than 2 cups crushed)
  • 1 1/2 sticks melted butter
  • 1/4 cup sugar
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon shortening
  • For the filling:
  • 2/3 cup peanut butter
  • 8 oz. cream cheese
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 4 cups prepared whipped cream
  • For the topping:
  • NESTLÉ® BUTTERFINGER® Jingles, chopped (to taste...a little or a lot!)

 

Directions

Preheat oven to 350°.

Chop Butterfinger® Jingles and set aside. I used 7 or 8. Add more, if desired!

Crush pretzels inside plastic zipper bag or with a food processor. A food processor is preferable, but definitely not necessary.

In a bowl, combine the pretzel crumbs, butter, and sugar. Press crust mixture firmly into a 10-inch Springform pan, pressing mixture up the edges of pan as far as it will go. Use the bottom of a cup to press it firmly into the bottom of the pan.

Bake crust for 10 minutes. When crust is nearing the 10 minutes, melt the chocolate chips and shortening in a small bowl in the microwave. Stir until completely smooth.

Remove crust from oven and evenly coat the bottom surface of crust with melted chocolate. Cool completely before filling.

With a mixer, beat together the peanut butter, cream cheese, vanilla, and powdered sugar.

Whisk in 1/2 cup of whipped cream, and then gently fold in 1 1/2 more cups of the whipped cream.

Pour the filling into the crust. Spread the remaining 2 cups of whipped cream over the top of the filling. Top with desired amount of chopped Butterfinger Jingles.

Refrigerate for at least 30 minutes before slicing to serve. Enjoy! Keep refrigerated.

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