Peanut Butter Pie isn’t merely a pie — it’s an experience. You can make the pie in the traditional manner, with a store-bought Oreo cookie crust and a filling that includes a tub of Cool Whip. For the fun of experiment, I made my pie with a pretzel crust and real whipped cream. Vive la difference! Here’s the video and printable recipe:
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Here’s the printable:
Peanut Butter Pie with Pretzel Crust
- 1 1/4 cups (140g) ground pretzels
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
- 2 cups heavy cream, whipped to soft peaks
- 1 cup creamy peanut butter
- 8 ounces cream cheese, at room temperature
- 1 1/2 cups confectioners' sugar
- a handful of salted peanuts, coarsely crushed
- Optional: 2 ounces bittersweet chocolate, melted in 1 tablespoon hot coffee
- Center the oven rack; preheat oven to 350°F. In a medium bowl, thoroughly mix the ground pretzels, sugar, and butter. Pour the mixture into a 9-inch pie plate, and then press it against the bottom and up the sides of the plate. Bake just until slightly colored -- 8-10 minutes. Cool completely on a wire rack.
- In the bowl of a standing mixer, whip the cream to soft peaks. Transfer the cream to a medium bowl, and pop it into the refrigerator. Then add to empty (but not washed-out) mixing bowl the peanut butter and cream cheese. Mix at medium speed until well combined. Add the confectioners' sugar, and mix at low speed. Add half of the previously-whipped cream, and mix at medium speed just until the mixture turns rich and silky.
- Pour the peanut butter mixture into the pretzel crust shell, and smooth it out with a spatula. Top with the remaining whipped cream. Garnish with the crushed peanuts and melted chocolate. Refrigerate until set -- at least 1 hour. Alternatively, you can freeze the pie. Frozen pie tastes like peanut butter ice cream!