Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups finely crushed salted pretzels
- 1/3 cup light brown sugar
- 8 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup creamy no-stir peanut butter
- 3/4 cup powdered sugar
- 1 tsp vanilla extract + 1/4 tsp fine salt
- 1 1/4 cups cold heavy cream (for filling)
- 4 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream (for ganache)
- Pinch flaky sea salt, for finishing
Do This
- 1. Mix pretzel crumbs, brown sugar, and melted butter to a wet-sand texture. Press into a 9-inch pie plate; freeze 15 minutes.
- 2. Beat cream cheese until smooth. Add peanut butter, powdered sugar, vanilla, and salt; beat until fluffy.
- 3. Whip heavy cream to medium peaks; fold into peanut butter mixture.
- 4. Spread filling into crust; chill 45–60 minutes until slightly firm.
- 5. Heat 1/2 cup cream to about 180°F; pour over chopped chocolate. Let stand 2 minutes, then stir smooth.
- 6. Cool ganache to lukewarm, pour over pie, and tilt to cover. Sprinkle flaky salt.
- 7. Chill 2–3 hours until set. Slice with a warm knife and serve.
Why You’ll Love This Recipe
- Sweet-salty balance: creamy peanut butter, crisp pretzel crust, and a delicate ganache cap.
- No-bake ease: oven stays off; the fridge does the work.
- Make-ahead friendly: perfect for parties and potlucks.
- Showstopping finish: glossy chocolate top with pretty flakes of sea salt.
Grocery List
- Produce: None
- Dairy: Unsalted butter, cream cheese, heavy cream
- Pantry: Salted pretzels, light brown sugar, powdered sugar, creamy peanut butter (no-stir), semisweet chocolate (55–60%), vanilla extract, flaky sea salt (plus optional light corn syrup)
Full Ingredients
Pretzel Crust
- 2 1/2 cups finely crushed salted pretzels (about 250 g), measured after crushing
- 1/3 cup light brown sugar (about 67 g), packed
- 8 tablespoons unsalted butter (113 g), melted and slightly cooled
Peanut Butter Cream Filling
- 8 ounces cream cheese (226 g), softened
- 1 cup creamy no-stir peanut butter (about 255–260 g)
- 3/4 cup powdered sugar (90 g)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/4 cups cold heavy cream (300 ml)
Chocolate Ganache Cap
- 4 ounces semisweet chocolate (113 g), finely chopped
- 1/2 cup heavy cream (120 ml)
- 1 teaspoon light corn syrup (optional, for shine)
Finishing
- Flaky sea salt, to taste (about 1/2 to 1 teaspoon)
Step-by-Step Instructions
Step 1: Prep the pan and crush the pretzels
Lightly grease a 9-inch pie plate. Pulse salted pretzels in a food processor to fine, sandy crumbs (avoid big chunks that make slicing messy). Measure 2 1/2 cups of crumbs after crushing for accuracy.
Step 2: Make and set the pretzel crust
In a bowl, combine pretzel crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand and holds together when squeezed. If dry, add 1–2 teaspoons more melted butter. Press the mixture firmly into the bottom and up the sides of the pie plate using the flat bottom of a measuring cup for compact, even coverage. Freeze for 15 minutes (or refrigerate 30 minutes) while you make the filling.
Step 3: Beat the peanut butter base
In a large bowl, beat the softened cream cheese on medium speed until smooth and lump-free, about 1 minute. Add peanut butter, powdered sugar, vanilla, and salt. Beat on medium-high until fluffy and lightened, 1–2 minutes, scraping the bowl as needed.
Step 4: Whip the cream and fold it in
In a chilled bowl, whip 1 1/4 cups cold heavy cream to medium peaks, 2–3 minutes. Whisk one-third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining cream with a spatula just until no white streaks remain.
Step 5: Fill the crust and pre-chill
Scrape the peanut butter cream into the chilled crust and smooth the top. Refrigerate 45–60 minutes (or freeze 20 minutes) so the surface is firm enough to hold the ganache without sinking.
Step 6: Make the thin ganache cap
Place chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until steaming with small bubbles around the edges, about 175–185°F (in the microwave 45–75 seconds, or on the stovetop over medium heat). Pour hot cream over chocolate, cover for 2 minutes, then add optional corn syrup and stir from the center outward until glossy and smooth. Let cool to a pourable but barely warm 95–100°F, 5–10 minutes.
Step 7: Pour, finish, and chill until set
Pour ganache over the pie and tilt the plate to coax it to the edges in a thin, even layer. Tap gently to level. Sprinkle a pinch of flaky sea salt over the glossy surface. Refrigerate 2–3 hours (up to 24 hours) until fully set. For clean slices, warm a sharp knife under hot water, wipe dry between cuts, and sprinkle a final pinch of flaky salt just before serving. Let the pie stand at room temperature for 10 minutes for the creamiest texture.
Pro Tips
- Use no-stir peanut butter so the filling stays stable and silky.
- Press the crust firmly—especially up the sides—to prevent crumbling when slicing.
- Chill your mixing bowl and beaters for faster, loftier whipped cream.
- Let ganache cool to lukewarm before pouring so it sets as a thin cap instead of melting the filling.
- If the crust sheds crumbs when slicing, your knife is too cold or dull—warm and wipe between cuts.
Variations
- Gluten-Free: Use gluten-free salted pretzels for the crust; all other ingredients are naturally gluten-free.
- Nutella Swirl: Dollop 1/3 cup warmed Nutella over the filling before chilling; swirl with a skewer, then proceed with ganache.
- Salted Caramel Crunch: Drizzle 1/3 cup thick salted caramel over the filling, sprinkle a handful of crushed pretzels, then add ganache.
Storage & Make-Ahead
Cover the pie and refrigerate for up to 4 days. For longer storage, freeze the fully set pie (well wrapped) for up to 1 month. Thaw overnight in the refrigerator. Slice while chilled and serve slightly cool for the cleanest cuts and best texture.
Nutrition (per serving)
Approximate per 1/10 pie: 660 calories; 47 g fat; 50 g carbohydrates; 10 g protein; 32 g sugars; 440 mg sodium. Values will vary based on brands and portion size.
