A tall glass of milk or a strong cup of coffee is all that you need to accompany this Peanut Butter Pie with Chocolate Covered Pretzel Crust.
When people ask me what is the one thing I miss most since going gluten free, my answer is always “Convenience”. If you want soft garlic bread to go with your spaghetti dinner – you have to bake the bread first. If you want ice cream sandwiches – you have to bake the cookies first. If you want pie – you have to make the crust first. This Peanut Butter pie though, it uses a simple short cut, making it just as much work if you are making it gluten-free or not. The crust is actually made out of crushed up pretzels, in this case Gratify Gluten-Free Pretzel Twists. I found these pretzels the last time I was down in the U.S. and couldn’t believe how much cheaper they are compared to some of the other brands. And guess what? They actually taste great, and come in a variety of flavours as well.
Now, back to this pie. I wanted a really decadent peanut butter pie, something that makes a person go “Wow” when they take that first fork full, and the use of a pretzel crust and the fudge sauce definitely did that for this cake. A little touch of crunch and salty to go with the sweet & saucy. Perfect!
- 1 1/2 cups gluten free pretzel crumbs (about 5.5 oz.)
- 1/4 cup brown sugar
- 6 Tablespoons butter, melted
- 2 cups heavy whipping cream (35%)
- 1/2 cup confectioners' (icing) sugar
- 1 teaspoon vanilla extract
- 2/3 cup smooth peanut butter
- 8 ounces (250 ml) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- In a bowl, mix together the pretzel crumbs (these are easy to make smaller in a food processor), brown sugar, and melted butter. Press into a greased 9 1/2-inch pie plate. Bake in preheated oven for 8-10 minutes, or until the pretzels become fragrant. Cool.
- In a large, deep bowl, beat together the whipping cream, confectioners' sugar, and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
- In another bowl, beat together the peanut butter, cream cheese, sugar, and 1 teaspoon vanilla extract. Once this has been fully mixed, blend in 1 cup of the whipped cream. Using a large spatula, fold in another cup of the whipped cream.
- Pour about 1/2 cup of the fudge sauce into the bottom of the cooled pie crust (reheat the sauce if necessary). Using a spoon, spread it all over the bottom and sides of the pie crust.
- Scrape the peanut butter mixture into the pie crust, spreading it into an even layer.
- Top the pie with the remaining fudge sauce and whipped cream, or top each slice just prior to serving. Cool in the refrigerator for at least 1 hour before serving. Store remaining pie covered in the refrigerator.
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