A few weeks ago I was presented with a challenge for a heart shaped dish. Well I could not make up my mind between two pies and I went with a strawberry one. Since then I have been craving my other idea- a Peanut Butter Pie. But not only did it sound good, it was all I could think of and how good it would taste with Chocolate Covered pretzels. Since I had some extra time off this weekend I decided I was going to make it!
This pie is a really easy no bake pie recipe. For the crust I used Glutino’s Fudge Pretzels with a few other ingredients. I recommend making the pie the night before you need it so it has plenty of time to set. Here is what I did:
This pie turned out so rich and creamy that you will need a glass of milk for it. The kids asked if they could have some and the Popo told them no it was his pie. So that usually means it is good! Below is the recipe so I hope you enjoy!
For the Crust:
- 2 pkgs Glutino Fudge Pretzels
- 1/4 cup sugar
- 4 tbsp melted butter
For the filling:
- 1 pkg cream cheese
- 1/2 cup peanut butter
- 1/2 cup powder sugar
- 16 oz whip cream thawed
- about 15 mini peanut butter cups
In a bowl combine the ingredients. The chocolate may melt a bit but that is ok. Press into a 9 in pie pan. Place in the fridge to chill while you allow the cream cheese to soften and the whip cream to thaw.
Once the cream cheese is softened, in a stand mixer mix together the cheese. the peanut butter and the powder sugar until well blended and creamy. Then on a lower setting fold in half of the whip cream.
Pour the peanut butter filling into the pie crust. Spread the remaining whip cream on top of the filling, then garnish with peanut butter cups.
Place in fridge and chill for at least 2 hours- but best if you chilled over night!
Enjoy with a big glass of milk!