I served several of these delicious chocolate peanut butter pies at a party last week and not only wasn’t there a single piece left, at least 15 guests asked for the recipe. It’s very easy to be make but can be even easier if you replace the homemade pretzel crust with a store-bought graham cracker crust and the chocolate ganache with hot fudge from a jar.
This pie can be made way in advance (a month or more) and frozen until needed.
Chocolate Peanut Butter Pie with Cream Cheese Recipe
- 3 oz. of salted pretzels (1 1/4 cups)
- 6 Tbsp. unsalted butter, melted
- 1/4 cup brown sugar
- 8 oz. cream cheese
- 1 cup smooth peanut butter
- 1/4 cup honey
- 1/2 cup whipping cream, whipped
- 1 cup whipping cream
- 2 cups (12 oz.) chocolate chips
For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
For the filling: Combine the cream cheese, peanut butter and honey in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
For the chocolate ganache: Pour the whipping cream into a medium saucepan and bring to a boil. Turn off heat and add chocolate chips. Let stand 5 minutes and then mix until chocolate and cream are combined and smooth. Let sit for 20 minutes, then pour over pie filling. Return to refrigerator until ganache firms up; about 4 hours. Serve.