A tall glass of milk or a strong cup of coffee is all that you need to accompany this easy no bake Peanut Butter Pie with Chocolate Covered Pretzel Crust.
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 no bake Peanut Butter Pie with chocolate covered pretzel crust. 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!
If you like this Peanut Butter Pie with Chocolate Covered Pretzel Crust, you might also like:
- Gluten Free Pink Lemonade Pie
- Chocolate Chip Peanut Butter Pie
- Dairy Free Salted Caramel Ice Cream Pie
- No Bake Gluten Free Chocolate Cream Pie
Preheat the oven to 350 degrees F. 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. In a large, deep bowl, beat together the whipping cream, confectioners' sugar, and 1 teaspoon vanilla extract until stiff peaks form. Set aside. 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. 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. Scrape the peanut butter mixture into the pie crust, spreading it into an even layer. 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 Covered Pretzel Crust
Ingredients
Crust
Whipped Cream
Filling
Instructions
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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.
Jeanine Friesen says
Ha, I don’t think anyone would argue with you, Sue! 🙂 I hope you enjoy it!
Shirley @ gfe & All Gluten-Free Desserts says
Stunning pie, Jeanine! Peanut butter pie is one of those desserts that I rarely eat, but when I do I remember just how delicious it is! I’ve had a pretzel crust before, but never a chocolate pretzel crust. 😉
Shirley
Jeanine Friesen says
Chocolate makes everything better, Shirley! 🙂 The little layer of fudge sauce is so good!
Janet says
This looks delicious. I think a chocolate crust would be delish with this filling as well! Beautiful picure 🙂
Jeanine Friesen says
Absolutely, Janet! I chocolate, or even graham wafer crust would be great. 🙂
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.
Jeanine Friesen says
Thanks, Betty, I don’t think I’ve ever been to Bismark. Usually when we get to Fargo we start going south-east. 😉 Great tips though, I appreciate it!
Jenee says
OMG I’m making this, like now, but I have to make it dairy free. I’m so excited!!!
Jeanine Friesen says
Oh, if you get it to work dairy free, PLEASE share, Jenee! I’m thinking whipped coconut milk topping, and dairy free cream cheese?
Jenee 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!)
Jeanine Friesen says
OH, that sounds good too! Kudos to you for all the changes, and still having a great dessert – wow! I think the cream cheese, once you cool it, helps the pie to keep its shape as well. Well done!!
Jenee says
Is it ok if I post my version of this recipe on my blog (linking back you of course)?
Jeanine Friesen says
Oops, doesn’t let me comment on your other post – absolutely you can share your version. Your pics & your words, and it’s all yours. 🙂
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!
Jeanine Friesen says
Great choice, Sue! Enjoy it! 🙂
Michelle says
I wonder if a g/f Rice Krispie crust would work?
Jeanine says
It might, but it wouldn’t have the same crunch, or saltiness that the pretzels give it.
Elle @ Only Taste Matters says
One word: Yum!