Vintage Chocolate Peanut Butter Pie Recipe

This Vintage Chocolate Peanut Butter Pie is creamy, sweet, buttery, and salty! The crust contains salty pretzels, sweet brown sugar, and butter. The cream filling contains chocolate, cream cheese, peanut butter, heavy cream, vanilla, and sugar.

Ingredient

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

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1

Heat the oven to 350°F. Grease an 8- or 9-inch removable-bottom tart pan or pie plate. 

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2

Make crust. Pulse pretzels, butter, and brown sugar in a food processor till fine crumbs. Press the mixture into the pie pan. Bake 8 minutes until golden.

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3

Meanwhile, mix the chocolate, 1 tablespoon cream, and coconut oil in a microwave-safe bowl. Melt in microwave, stirring every 45 seconds.

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4

Melt chocolate and gently apply it on the crust bottom and sides. Place in freezer for 10-15 minutes. Beat cream cheese and powdered sugar on high speed in a medium bowl for 2 minutes until smooth and creamy. 

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5

 Add peanut butter and mix. Add 1 1/4 cups heavy cream 1/4 cup at a time until combined. Add vanilla and whisk on high until fluffy, 1-2 minutes. Put peanut cream in the cold crust.

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6

Cover and chill 1h. For soft peaks, whisk 3/4 cup heavy cream, 1-2 tablespoons powdered sugar, and 1 teaspoon vanilla with an electric mixer

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7

Put cream on the pie. Dust generously with cocoa powder before serving. Pie can be refrigerated for 4 days.

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also see

also see

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