Peanut Butter Pie

By [e-mail]

Ingredients

• Crust:
• 2 cups pretzel sticks, coarsely ground
• 1/4 cup brown sugar
• 1 1/2 stick (3/4 cup) unsalted butter, melted
• Filling:
• 1 (8 oz.) package cream cheese, room temperature
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup heavy cream (or store-bought whipped cream)
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• Topping:
• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy cream

Preparation

Step 1

Preheat oven to 350º F.
Pulse ground pretzels with melted butter and brown sugar until combined. Then transfer them to a 9-inch pie dish.
Use your fingers to press the pretzel crust firmly into the bottom and sides of the dish.
Place pie dish in oven and bake for 10-12 minutes, or until light brown. Let cool completely before filling.
In a large bowl or mixer, beat your peanut butter and cream cheese together until smooth.
Pour in the sugar, salt and vanilla extract and beat to combine.
In a separate bowl, beat heavy cream until stiff peaks form.
Fold in 1/4 cup whipped cream into peanut butter mixture, then gradually fold in remaining whipped cream.
Take a rubber spatula and smooth the whipped peanut butter mixture into your cooled pretzel crust.
Cover with plastic wrap and refrigerate.
Place chocolate chips and heavy cream in a glass, microwavable bowl. Microwave for 20-second intervals, stirring in between, until chocolate is completely melted and mixture is smooth.
Let cool and spread over peanut butter pie, then refrigerate at least 15 minutes before serving.