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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
Is it okay to make this a day ahead of when planning to serve??
Hey Nicole,
I would make ahead minus the whipped topping, keep in the fridge and then add the whipped topping when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Good Morning, quick 2 questions of the peanut butter pie. 1., do you dust with sweetened or unsweetened cocoa? 2. what type of bar did you use for the shavings! Thanks so much, I am making this and lemon bosque (spelling) for Easter.
YUM!
Hey Carla,
I like to use unsweetened, but use what you like and I use a Chocolove bar for the shavings! I hope you love the recipe:) xTieghan
I had trouble with the chocolate. It was not super smooth and hard to spread. I tried adding more coconut oil and it helped a little bit. I couldn’t spread it well. What can I have done differently? Otherwise, amazing pie!
Hey Michelle,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! I would try a different brand of chocolate next time! Have a great week:) xTieghan
My chocolate also seized up, I think that the issue is actually the heavy cream and the initial 45 second microwave time. I’d stick to 20-30 seconds at a time in the future. Anyway, I added boiling water to it, a little bit at a time, until it was spreadable and smooth.
Hey Stacey,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Hey! What do you recommend other than any sort of cheese? I need a dairy free cream cheese substitute please!
Hey Morgan,
I would recommend looking for a dairy free cream cheese, I believe most grocery stores should have one! I hope you love the recipe, please let me know if you have any other questions! xTieghan
How do you make the chocolate curls?
Hey there,
I use a veggie peeler to make the chocolate curls. I hope you love the recipe! xTieghan
Hi Tieghan!
I love this recipe. However, I also had trouble with the chocolate layer like someone else below. I think the issue for me was the coconut oil. I used 3 different kinds of chocolate and I had the same issue. So, on try #4, I melted the chocolate (no issue) and then stirred in the coconut oil and it got clumpy and hard. I assume the issue is the fact that I was using organic liquid coconut oil instead of the solid. Just wanted to mention it in case others are having the same issue.
•M
Hey Maddy,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Hey teagan! Will this freeze ok?
Hey Terri,
I would freeze without the whipped topping. I hope you love the recipe! xTieghan
Seriously simple and tastes like a rich Reese’s cup!
Hey Laura,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
I don’t have a tart pan. Do you think a spring form would work ok?
Hey Steph,
Yes, I think that would work well for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I could not get the chocolate to melt smooth. So when I added it to the crust it was destroying the crust. You didn’t pour into the pan or spread well at all. Any thoughts?
Hey Allison,
So sorry to hear this, I would try a different brand of chocolate, I like using Chocolove! I hope this helps for next time! xTieghan
Hi T,
Do you think pulsing pretz in a blender would be ok? Thanks – looks delish!
-Brooke
Hey Brooke,
I would just smash them by hand in a plastic bag. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this for my husband’s birthday and it was delicious! He said it was one of the best desserts he’s ever had. I love the recipe because it’s flexible and easy. I didn’t have any fancy chocolate so I just shaved some Hershey’s chocolate bar on top and it still looked fancy, so fun! It honestly tastes like a peanut butter cheesecake with a delicious salty crust and then some chocolate added in. I think next time I make it I might do a little more whipped cream on top because it is so rich, but it is delicious regardless. Thank you for the yummy recipe!
Hey Eliza,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
Can’t wait to try this.
Can i use natural peanut butter? I’ve found the oil content has impacted some other baking I have tried.
Hey Carley,
Yes, that will work just fine. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
If I make the pie at home to bring to an event, should I wait to add the whipped topping & cocoa dust until I get there so it doesn’t melt into the pie? Or will it stay firm?
Hey Gina,
I would add the whipped topping and cocoa dust at your final destination. I hope you love the recipe, please let me know if you have any other questions! xTieghan