Peanut Butter Pie with Chocolate Covered Pretzel Crust

A tall glass of milk or a strong cup of coffee is all that you need to accompany this Peanut Butter Pie with Chocolate Covered Pretzel Crust.


Peanut Butter Pie with Pretzel Crust from The Baking Beauties

When people ask me what is the one thing I miss most since going gluten free, my answer is always “Convenience”. If you want soft garlic bread to go with your spaghetti dinner – you have to bake the bread first. If you want ice cream sandwiches – you have to bake the cookies first. If you want pie – you have to make the crust first. This Peanut Butter pie though, it uses a simple short cut, making it just as much work if you are making it gluten-free or not. The crust is actually made out of crushed up pretzels, in this case Gratify Gluten-Free Pretzel Twists. I found these pretzels the last time I was down in the U.S. and couldn’t believe how much cheaper they are compared to some of the other brands. And guess what? They actually taste great, and come in a variety of flavours as well.

Now, back to this pie. I wanted a really decadent peanut butter pie, something that makes a person go “Wow” when they take that first fork full, and the use of a pretzel crust and the fudge sauce definitely did that for this cake. A little touch of crunch and salty to go with the sweet & saucy. Perfect!


Peanut Butter Pie with Chocolate Covered Pretzel Crust
Serves: 8-10
Yields one 9 1/2" pie
  • 1 1/2 cups gluten free pretzel crumbs (about 5.5 oz.)
  • 1/4 cup brown sugar
  • 6 Tablespoons butter, melted
1 cup Fudge Sauce, store bought or homemade
Whipped Cream
  • 2 cups heavy whipping cream (35%)
  • 1/2 cup confectioners' (icing) sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup smooth peanut butter
  • 8 ounces (250 ml) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees F.
  2. In a bowl, mix together the pretzel crumbs (these are easy to make smaller in a food processor), brown sugar, and melted butter. Press into a greased 9 1/2-inch pie plate. Bake in preheated oven for 8-10 minutes, or until the pretzels become fragrant. Cool.
  3. In a large, deep bowl, beat together the whipping cream, confectioners' sugar, and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
  4. In another bowl, beat together the peanut butter, cream cheese, sugar, and 1 teaspoon vanilla extract. Once this has been fully mixed, blend in 1 cup of the whipped cream. Using a large spatula, fold in another cup of the whipped cream.
  5. Pour about 1/2 cup of the fudge sauce into the bottom of the cooled pie crust (reheat the sauce if necessary). Using a spoon, spread it all over the bottom and sides of the pie crust.
  6. Scrape the peanut butter mixture into the pie crust, spreading it into an even layer.
  7. Top the pie with the remaining fudge sauce and whipped cream, or top each slice just prior to serving. Cool in the refrigerator for at least 1 hour before serving. Store remaining pie covered in the refrigerator.


Peanut Butter Pie with Chocolate Coated Pretzel Crust by the Baking Beauties


This recipe is linked to Gluten-Free Wednesdays and Whole Food Fridays.

Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!


  1. Sue says

    Wow! This pie sounds and looks absolutely delicious. I need to take a cream pie to an event and this will be the one. I don’t know if it qualifies as a cream pie, but it’s going! Need to order the pretzels as I have never seen them here.

  2. Betty says

    We haven’t tried that brand of GF pretzels but Schneiders has stick pretzels that are just like the gluten kind! It was so nice to find them. If you ever get to the Bismarck, ND area, Mandan, right across the river has a nice gluten free grocery store called Lisa’s Gluten free store. Right off Main St. She’s great.

      • says

        I made my own “cream cheese” with a banana, tofu, cashews and sweetened with corn syrup, that worked perfectly. I wish I would have thought of using coconut cream and next time I make this I WILL use that. This time I used a vegan whipped topping which was delicious but my pie was much softer than yours looked, and coconut cream would have firmed it up. (And I used rice chex with a little sea salt for the crust!)

  3. Sue R says

    Been looking for a reason to make this, and since I’ve got to take dessert to Easter dinner this is going to be it! I know everyone will enjoy it, including me the gluten intollerant one of the bunch!


  1. […] This recipe popped up on my news feed one day, and I immediately made a new grocery list. It had to happen. Only one problem: dairy. My tummy cringed, particularly at the amount of cream cheese. The squirrels got to work upstairs. I’ve made vegan cream cheese before with tofu, and sometimes nuts, but this time I felt like using a banana. Just because. I mean, peanut butter, dark chocolate, and banana. How can you go wrong? And I also didn’t have any gf pretzels on hand (I find them a little too pricey for my budget), so I made my own version of that, too, using cereal, which is a great alternative to any graham cracker or crushed cookie-like pie crust. And super cheap, which is how I roll. […]

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