Description
Indulge in the rich and creamy delight of Vintage Chocolate Peanut Butter Pie, a dessert that beautifully balances sweet, salty, and smooth flavors. This no-bake treat features a crunchy pretzel crust layered with luscious chocolate and peanut butter filling, all topped with dreamy whipped cream. It’s perfect for any gathering—be it a holiday celebration, a birthday bash, or just a cozy night in. With its impressive appearance and decadent taste, this pie is sure to impress family and friends alike. Plus, it’s simple to make, allowing even beginner bakers to create an unforgettable dessert experience.
Ingredients
Scale
- 2 cups mini salted pretzels
- 6 tablespoons salted butter, melted
- 1 tablespoon brown sugar
- 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
- 1 1/2 cups creamy peanut butter
- 2 cups, plus 1 tablespoon heavy cream
- cocoa powder, for dusting (optional)
Instructions
- Preheat your oven to 350°F and prepare an 8 or 9-inch tart pan.
- In a food processor, pulse pretzels with melted butter and brown sugar until fine crumbs form. Press firmly into the pan and bake for about 8 minutes until golden.
- Melt chocolate with coconut oil in the microwave, stirring every 45 seconds until smooth. Spread onto the baked crust and chill in the freezer for 10-15 minutes.
- Beat cream cheese with powdered sugar until smooth. Mix in peanut butter and gradually add heavy cream until fluffy. Spoon into the chilled crust.
- Whip remaining heavy cream with powdered sugar until soft peaks form and dollop on top of the pie. Dust with cocoa powder before serving.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 400
- Sugar: 22g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg