Peanut Butter Pie with Chocolate Covered Pretzel Crust
Yields one 9 1/2" pie
Serves: 8-10
  • 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.
Recipe by Faithfully Gluten Free at