Need to cool off from the heat of the summer? This frozen pie is cold, easy, and addictively delicious. With a chocolate graham cracker pretzel crust, a rich peanut butter cream cheese filling, and topped with chocolate, peanut butter, and pretzels, this pie combines sweet, salty, creamy, and crunchy in a perfect harmony of irresistible flavors and textures.
Ingredients
Chocolate Graham Cracker Pretzel Crust
1 ¼ cup chocolate graham cracker crumbs
¾ cup salted pretzel crumbs
½ cup unsalted butter, melted
3 Tbsp light brown sugar, packed
Pinch of kosher salt
Peanut Butter Cream Cheese Filling
8 oz cream cheese, softened
1 ¼ cup smooth peanut butter
1 cup confectioners’ sugar, sifted
¼ tsp kosher salt
2 cups heavy whipping cream, cold
2 tsp pure vanilla extract
Topping
1 ½ cups chocolate chips (dark, milk, or semi-sweet)
½ cup heavy whipping cream
⅓ cup salted pretzels, chopped
½ cup mini peanut butter cups, chopped
Directions
Chocolate Graham Cracker Pretzel Crust
Preheat oven to 350°F. Spray the bottom and sides of a 9-inch pie pan with nonstick cooking spray.
In a large bowl, combine the graham cracker crumbs, pretzel crumbs, butter, brown sugar, and salt and mix until well combined and the crumbs are evenly coated with butter. Press into the bottom and up the sides of the prepared pie pan. Freeze the crust for 10 minutes. Then bake the crust for 10-12 minutes, or until set. Remove the crust from the oven and allow it to cool completely.
Peanut Butter Cream Cheese Filling
Use an electric hand mixer to beat together the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and salt and mix until incorporated, ensuring there are no lumps.
In a separate bowl, beat the heavy whipping cream and vanilla until fluffy and stiff peaks form.
Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture until combined.
Pour the pie filling into the cooled crust and spread evenly to the edges.
Topping
In a microwave-safe bowl, combine the chocolate chips and heavy whipping cream and microwave on 50% power for one minute. Stir the mixture, and microwave at 50% power for another minute. Remove the bowl from the microwave and whisk for one minute until the chocolate is melted and smooth.
Spread the chocolate ganache on top of the pie filling. Then evenly sprinkle with chopped pretzels and mini peanut butter cups, using your hand to gently press the pretzels and peanut butter cups into the chocolate.
Place the pie in the freezer for about 2 hours, or until firm. Remove the pie 10 minutes before serving. (Run a knife under hot water to cut the pie easier.)