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Sweet, buttery, salty, and oh so creamy, this is not your average pie! The pie crust is a mix of salty pretzels, sweet brown sugar, and a bit of butter. The cream filling is made with plenty of chocolate, including chocolate chips, cream cheese, peanut butter, heavy cream, vanilla, and a touch of sugar. The crust is topped with a layer of chocolate fudge, then the peanut filling is spooned over the chocolate. Just before serving the pie is topped with mountains of whipped cream and a heavy dusting of cocoa powder. Trust me, this peanut butter pie is extra special. Every bite is sweet, salty, creamy, and heavy on both the chocolate and the peanut butter. The perfect pie for any time of year.
Ingredients for the most delicious peanut butter pie recipe:
- mini salted pretzels
- salted butter (or unsalted butter, but I prefer salted)
- brown sugar
- semi-sweet or dark chocolate
- coconut oil
- cream cheese
- powdered sugar / confectioners sugar
- heavy cream
- creamy peanut butter
- vanilla extract
- cocoa butter
Kitchen supplies needed:
- 8 or 9 inch pie pan or tart pan with a removable botttom or standard pie plate
- electric stand mixer
- bowl of a stand mixer
- medium-sized mixing bowl
- microwave safe bowl
Special Tuesday pie for you guys! But don’t worry, this is an EASY pie. And yes, I know I missed pie day last week (March 14th), but hey, better late than never. And trust me, you’re going to want this pie no matter what day it is.
It’s classic, almost “retro”, and 100% feels like a pie my grandma would have made. Though without a doubt, hers would have some cool whip…mine does not. But promise it’s still as easy as can be. It’s such a great pie for Easter in less than two short weeks!
I’m going to jump right into things today because well, it’s peanut butter chocolate pie! We need the recipe, not my rambling…though I’ve got a little of that too.
The process
What I love about this pie is that it’s easy, no fuss, and anyone can make it.
The crust, it’s made with pretzels, brown sugar, and butter. Sooo, it’s salty, sweet, and buttery. It requires no rolling out or chilling of the dough. Just mix, press the dough into a pie plate, and bake it. The crust gets toasted until golden and lightly browned, giving it a bit of a nutty browned butter flavor. Meaning it is perfectly delicious.
If you have a food processor, this makes very quick work of mixing the crust. If not, no worries at all, just crush the pretzels in a bag (you can even just step on the bag). Then just mix the crust together in a mixing bowl. Do whatever option works best for you.
While the crust is baking, I like to make the chocolate fudge, which isn’t traditional in a peanut butter pie, but since my crust doesn’t use any chocolate cookies, you knew I’d have to include some chocolate somewhere. A little fudge seemed like a good idea. It’s just chocolate, coconut oil, and cream melted together. I spread the chocolate over the pretzel crust, then let it set up before adding the peanut butter filling.
Onto the peanut butter filling
I used cream cheese to keep things thick and creamy, but I wanted this peanut butter pie to be a little looser than most. To do this, I added heavy cream to create more of a whipped peanut mousse texture. So there’s thick cream on the edges, but while the pie sits on your plate, the center of the cream slowly softens into a bit more of a peanut mousse.
And it is so DELICIOUS. You get the best of both worlds. Thick and creamy edges, then a light and creamy center…with a fudgy layer of chocolate underneath!
The cream on top!!
Most peanut butter pies are topped with a chocolate drizzle, but I wanted to do something a little creamier. So, I made a simple vanilla whipped cream and dusted the top as you would a classic tiramisu…with lots of cocoa powder and chocolate shavings.
Again, not classic, but delicious.
Every bite of this pie is filled with sweet peanutty and chocolate flavors with just the right amount of saltiness throughout. And the whipped cream on top is that final extra special touch that really elevates this peanut butter pie above others. Trust me, I know this is a little different, but it’s different in a very delicious way. And it still feels like the pie grandma would make…just maybe a tiny bit better.
Looking for a sweet treat for spring or Easter? This is your pie. Honestly though…it’s really good any time of year!
FAQ:
Can I use natural peanut butter?
Yes—stir it very well first. The filling may set a touch softer; chill longer before slicing for clean cuts.
What cookies make the best crust?
Chocolate wafers or chocolate sandwich cookies both work; process very fine so the crust packs tight and slices clean.
How do I know the pie is set?
The top should look matte and the center should give only a slight wobble when you gently shake the pan; a knife should glide through without dragging.
Can I make this ahead for a holiday?
Absolutely. Assemble and chill until serving; the flavor deepens and the slices hold better after an overnight rest.
Looking for other Easter dessert recipes? Here are a few to try:
Soft and Crinkly Brown Sugar Peanut Butter Cookies
Coconut Pecan Caramel Butter Cake
Lastly, if you make this Vintage Chocolate Peanut Butter Pie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Vintage Chocolate Peanut Butter Pie
Servings: 10
Calories Per Serving: 617 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crust
- 2 cups mini salted pretzels
- 6 tablespoons salted butter, melted
- 1 tablespoon brown sugar
Filling
- 6 ounces semi-sweet or dark chocolate, chopped
- 2 teaspoons coconut oil
- 4 ounces cream cheese, at room temperature
- 3/4 – 1 1/4 cups powdered sugar
- 2 cups, plus 1 tablespoon heavy cream
- 1 1/2 cups creamy peanut butter
- 1 tablespoon, plus 1 teaspoon vanilla extract
- cocoa powder, for dusting (optional)
Instructions
- 1. Preheat the oven to 350° F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate. 2. To make the crust. In a food processor, pulse together the pretzels, butter, and brown sugar until the pretzels are fine crumbs. Press the mix into the prepared pie plate. Bake 8 minutes, until golden. 3. Meanwhile, combine the chocolate, 1 tablespoon cream, and the coconut oil in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Carefully spread the melted chocolate onto the bottom of the crust and gently up the sides. Chill in the freezer for 10-15 minutes. 4. In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, until very smooth and creamy, about 2 minutes. Add the peanut butter and beat until combined. Slowly add the 1 1/4 cups heavy cream, 1/4 cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about 1-2 minutes. Spoon the peanut cream into the chilled crust. Cover and chill 1 hour.5. Using an electric mixer, whip 3/4 cup heavy cream, 1-2 tablespoons powdered sugar, and 1 teaspoon vanilla together until soft peaks form. Dollop cream onto the pie. Dust generously with cocoa powder just before serving. Pie will keep for up to 4 days in the fridge.
This post was originally published on March 23, 2021
Wait… so I’m confused. Are you saying there is 423,000 calories in this whole pie? That’s a ton of calories!
Hey Shauna,
There are 423 calories per slice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love your recipes and was excited to try this one but I’m having trouble with the chocolate layer. I’ve tried twice now and it is not spreadable at all. I microwave in 30 second increments and stir between until it’s nice and smooth but then when I go to spread it it gets hard and clumps. I can’t seem to spread it at all. It gets hard before I can work it across the base. Please help!
Hey Taryn,
So sorry to hear this, I would recommend trying a different brand of chocolate, I like Chocolove. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If I don’t have coconut oil are there any substitutes? Shortening maybe?
Hey Brittany,
I would use butter in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks fantastic and will be trying this weekend! When you add little chocolate curls to the top of the pie, what chocolate do you use?
Hey Dawn,
I used Chocolove brand. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan, this is looks absolutely delicious ? can’t wait to try it out. Quick question, what can I use instead of pretzels for the crust? I don’t live in the US so pretzels are hard to come by. Thanks
Hey Kavee,
You could do a graham cracker crust, that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
thank you for inspiring me for my weekend splurge, this has everything I’d want in a calorie splurge, starting with peanut butter chocolate and the texture contrast with pretzels and the salty too, love it!
Hey Sabrina,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
I’m a little bit confused about the amount of confectioners sugar. 3/4 – 1 1/2 c? Seems like quite a difference. How much did you use! Thanks in advance!
Hey Leslie,
So much really depends not he texture of your peanut butter, I would start with 3/4 cup and then slowly add until you achieve the right texture. I hope you enjoy the pie, please let me know if you have any other questions! xTieghan
Do you crush the pretzels and then measure 2 cups? It’s kind of hard to measure 2 cups when they’re still on the big side.
Hey Amanda,
I measure the pretzels and then crush them, doesn’t have to be totally exact:) I hope you love the recipe, let me know if you give it a try! xTieghan
This sounds delicious! Will definetely make it this weekend!
Can you add the metric measurements? That would be great!
Hey Francesca,
So sorry about this, I will add the metric measurements! I hope you love the recipe:) xTieghan
Oh wow,
It’s my Birthday and this is your recipe today! How did you know I love peanut butter? I actually made your healthy…ish cookie bars to share with my running buddies this morning. I subbed in peanut butter for the almond butter and they were To Die For. Anyway have a great Tuesday! So grateful for all the hard work you put into this blog, it is truly so wonderful.
Hey Kristen,
Happy Birthday!!? I hope you love this pie and have the best day:) xTieghan
Will this work with monkfish sugar and stevia as substitutes for the sugars in the recipe?
Hey Ronald,
So sorry, but I would not recommend using those sugar substitutes for this recipe. Please let me know if you have any other questions! xTieghan
Is there any substitute for cream cheese in this?. I’m not a fan, but the pie seems delicious otherwise!
Also, can I assume this recipe would need a JIF type peanut butter and not a natural one?
This sounds like a reese’s cup… with a really fun crust!
Hey there,
I think mascarpone would be a great substitute for the cream cheese and yes for this I would recommend using a classic peanut butter. I hope you love the pie, please let me know if you have any other questions! xTieghan
Do you think Coconut Milk or Coconut Whipping Cream would be a good substitute for the heavy cream?
Hey Courtney,
I think coconut whipping cream would work well for you. I hope you love the recipe, please let me know how it turns out! xTieghan
I have a pre-made gluten-free graham cracker crust just begging to be filled with this pie! Would you please update recipe to include amount of cream cheese? It’s mentioned in the process steps but not in the ingredients…I plan to have this chilling by dinner time, cannot wait!
Hey Marina,
Sorry for any confusion, the recipe is fixed, you will want to use 4 ounces of cream cheese. I hope you love the pie! xTieghan
I think you forgot to include the cream cheese amount in the recipe.
Hey Issac,
Sorry for any confusion, the recipe is fixed, you will want to use 4 ounces of cream cheese. I hope you love the pie! xTieghan