This peanut butter pie features a pretzel crust, drizzles of caramel, and dollops of homemade whipped cream. Enjoy garnished with extra pretzels, peanuts, and drizzles of caramel!
For the crust
5 ounces of pretzels
1/4 cup (55 gm) brown sugar
1/2 teaspoon salt
1/2 cup /1 stick (113 gm) of unsalted butter, melted
For the filling
2 cups (480 ml) heavy cream
1/2 cup (100 gm) sugar
1 block / 8 ounces (225 gm) of cream cheese, room temperature
1 cup (255 gm) peanut butter
1 cup (125 gm) confectioners sugar
1/4 cup of prepared caramel (see notes)
1/4 cup (40 gm) peanuts
Extra pretezels for decorating, if desired
To prepare the crust
Preheat an oven to 350 degrees.
In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine.
Pat out the crumbs into the bottom and sides of a standard (not deep dish) 9″ pie plate. Bake in the oven for 8-10 minutes until set. Allow to cool completely before using.
To prepare the pie
Whip the cream and sugar together in a medium sized bowl until stiff peaks form. Set aside.
In a separate large bowl, beat the cream cheese, peanut butter, and confectioners sugar together until smooth, about 1 minutes. Fold in 2/3 of the whipped cream until smooth.
Layer half of the peanut butter mixture into the pie pan. Drizzle with half of the caramel. Layer the second half of the peanut butter mixture on top. Drizzle with remaining caramel and top with the reserved whipped cream. Garnish, if desired, with peanuts and pretzels. Chill in fridge for 2-4 hours until cold before serving.
I like Bobby Flay’s recipe for salted caramel (found on NYT.com) but store bought is fine.