Frozen Peanut Butter Pie

Frozen Peanut Butter Pie consists of a graham cracker pretzel crust, frozen peanut butter filling, and a chocolate, pretzel, peanut butter cup topping. It’s the most perfect salty and sweet combo!

The saltiness of the pretzels pair perfectly with the sweetness of the chocolate and peanut butter. For more favorite sweet and salty treats, try Rolo Pretzels, Pretzel Rods, or Pretzel Toffee!

Peanut butter pie topped with pretzels and peanut butter cups on a white plate

The Perfect Sweet + Salty Treat

Guys, we’re total peanut butter addicts over here. This frozen peanut butter pie is a delicious (almost) no-bake treat that’s perfect for warm weather.

It has a chocolate pretzel crust, a thick and creamy peanut butter filling, and is topped with a luscious ganache and lots of peanut butter cups and pretzels. If you love sweet and salty desserts, this one’s for you!

You’ll need to plan out a some extra time for the pie to set. Which means, in total, this recipe requires about 2 ½ hours. I know that seems like a lot, but only half an hour is hands-on time. So when you make it this summer, you won’t be slaving over it all day, long, it’ll be tucked away in your freezer doing its thing 🙂

A bowl of pretzels to use for peanut butter pie recipe

How to Make It

This recipe has three parts: the crust, the filling, and the topping!

CRUST

PREP. Preheat oven to 350 degrees.

MIX. In medium mixing bowl combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist.

PRESS. Press into the bottom and up the sides of a 9-inch pie dish (I recommend a pie dish with a tall rim).

FREEZE. Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.

Why do you freeze and then bake the crust? When the crust gets baked it is common for the butter to melt and dissipate. If the pastry is chilled beforehand the butter will have less room to move and melt out of the dough. This gives you a buttery and rich dough.

Filling

BEAT. Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, mix until combined.

CREAM. In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half (1 cup) of the whipped cream into the peanut butter mixture. Fold the remaining whipped cream in until smooth and creamy.

SPREAD.  Pour into the cooled crust, then spread into an even layer.

Topping

CHOCOLATE. Combine the chocolate and cream in a 2 cup glass measuring cup or a medium size microwave-safe bowl, heat at half power for one minute, stir then repeat. Remove and whisk for 1 minute until smooth.

TOP. Spread over the filling, then top with chunks of peanut butter cups and pretzels.

*Note: About 6 normal sized peanut butter cups should give you a ½ cup to work with.

FREEZE. Freeze for at least 2 hours, remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve cold.

Frozen peanut butter pie with a slice missing

Ingredient Tips & Storage

  • Light brown sugar: This substitution shouldn’t change the flavor too much, as the only difference is that the dark brown sugar has more molasses than the lighter one.
  • Type of pretzel: Whether it be sticks, twists, or  snap doesn’t really matter. Just find a brand you like and crush them up enough to fulfill the recipe. 
  • Pre-made crust: If you’re in a bind you can use a store bought graham cracker crust. This just means that you won’t have pretzel bits in your crust, but it also means that the oven won’t be on and the recipe will be quicker to make.
  • Peanut Butter: For best results, avoid natural peanut butters and use peanut butters such as JIF or Skippy.

You can STORE this in the freezer for up to 2 weeks. Just make sure that it is adequately wrapped with plastic wrap and again with aluminum foil.

A slice of peanut butter pretzel pie on a white plate

For more chocolate + Peanut butter treats, check out:

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Frozen Peanut Butter Pie Recipe

4.67 from 3 votes
Frozen Peanut Butter Pie consists of a graham cracker pretzel crust, frozen peanut butter filling, and a chocolate, pretzel, peanut butter cup topping.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Freeze 2 hours 10 minutes
Total Time 2 hours 28 minutes
Servings 12
Calories 684 kcal
Author Lil’ Luna

Ingredients

Crust

  • 1 ¼ cup chocolate cookie or graham cracker crumbs
  • ½ cup pretzel crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp dark brown sugar

Filling

  • 8 oz cream cheese at room temperature
  • 1 ¼ cup smooth peanut butter
  • ¾ cup powdered sugar
  • 1 tbsp vanilla extract
  • 2 cups heavy whipping cream separated

Topping

  • ½ cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • ½ cup heavy whipping cream
  • cup pretzels chopped
  • ½ cup peanut butter cups

Instructions
 

Crust

  • Preheat oven to 350 degrees.
  • In medium mixing bowl combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist.
  • Press into the bottom and up the sides of a 9-inch pie dish (I recommend a pie dish with a tall rim).
  • Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.

Filling

  • Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, mix until combined.
  • In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half (1 cup) of the whipped cream into the peanut butter mixture.
  • Fold the remaining whipped cream in until smooth and creamy.
  • Pour into the cooled crust, then spread into an even layer.

Topping

  • Combine the chocolate and cream in a 2 cup glass measuring cup or a medium size microwave-safe bowl, heat at half power for one minute, stir then repeat.
  • Remove and whisk for 1 minute until smooth. Spread over the filling, then top with chunks of peanut butter cups and pretzels.
  • Freeze for at least 2 hours, remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve cold.

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About the Author

Natalie Dicks

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Comments:

  1. I wish you said “2 c heavy whipping cream, separated”… I poured it all into the pie mix, so now I have none for the topping. 🙁

  2. When you say “chill,” do you mean freeze? Can I make this the day ahead and just keep it frozen/cold until I need to serve it?

  3. 4 stars
    I too wondered about the meaning of “chill” when the recipe’s title is FROZEN peanut butter pretzel pie. I just made this and opted to freeze it. I wasn’t impressed with how the crust turned out, but since I haven’t tasted it yet, I will save the final verdict for later. Next time I will probably opt to use a premade graham cracker crust. However, this makes a HUGE pie, as the recipe indicates. My 9″ pan wasn’t quite big enough to handle all of the topping (the chocolate was dripping down the sides), so I used the leftover chocolate and drizzled it over some pretzels for a salty-sweet snack tomorrow!

  4. I think I totally messed this one up. I added the whipping cream into the PB mixture without pre-whipping into soft peaks.

    Think it’s a total loss?

  5. 5 stars
    I made this in an 8” springform
    Pan. Used leftover crust crumbS to sprinKle over the ganache. It was a hUge hit and i will def be making agAin! Love having Easy but impressive looking make ahead desserts!!