Peanut butter and chocolate are a classic and favorite combination. As are pretzels and peanut butter. This pie combines everything that is wonderful into one delicious bite. The littlest one loves using the food processor, so he got in on the crust making action. However, once the peanut butter and cream cheese and whipped cream started coming together, he ran off with the spoon to lick away in peace!
Peanut Butter and Chocolate Pie with Pretzel Crust
Makes one pie
½ cup-3/4 cup crushed pretzels. (About large 4 handfuls of whole pretzels)
6 tablespoons butter, melted plus 1 tablespoon
½ cup brown sugar
8 oz. cream cheese
1-cup smooth peanut butter
½ cup powdered sugar
1 tsp. vanilla extract
2 cups heavy cream plus 2 tablespoons
½ cup semi sweet chocolate chips
Preheat oven to 375
Place crushed pretzels, melted butter, and brown sugar in food processor and pulse until mixture begins to clump together. Dump into pie dish and press/pat firmly on bottom and sides to make crust. You want it to be even, about ¼ of an inch thick. Place in oven and bake 10-15 minutes until the crust turns a light golden brown. Remove and cool.
Whip the 2 cups of heavy cream, and once soft peaks appear, add the vanilla extract. Beat a minute or two more until firm peaks.
With a handheld mixer or stand mixer, beat cream cheese, peanut butter and powdered sugar together until incorporated. With a spatula carefully fold half the whipped cream into the peanut butter mixture. Once mixed, fold in remaining whipped cream until mixture is uniform. Set Aside.
In a microwave safe dish add chips, 2 tablespoons of cream and the butter. Depending on your microwave, heat until chips melt, then stir carefully until mixed. Pour into prepared pretzel shell and place in freezer to cool for 10 minutes.
Remove crust from freezer and fill with Peanut Butter mousse. Chill for at least two hours or over night.
Fifteen minutes before serving, remove pie and decorate with shaved chocolate, or chopped peanuts, or chopped peanut butter cups.