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    Peanut Butter Pretzel Pie

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    My new favorite pie - Peanut Butter Pretzel Pie, it's the perfect combination of salty, sweet and creamy. A creamy no-bake peanut butter pretzel cheesecake with an oreo crust and topped with chocolate ganache and more oreos and pretzels. Each bite is bliss.

    I’d love to hear how you like it, so please rate and/or comment below.

    If you make them, please share your creations and tag @tarynstastingtable

    Ingredients:

    • Butter
    • Oreo cookies
    • Cream cheese
    • Heavy cream
    • Sugar
    • Peanut butter
    • Vanilla extract
    • Pretzels
    • Chocolate

    Equipment:

    • Stand mixer or hand mixer
    • Large bowl
    • Medium bowl
    • Whisk attachment
    • Hand whisk
    • 9 inch Springform pan
    • Parchment paper
    • Spatula

    Instructions:

    Crust:

    Line the bottom of a 9 inch springform pan with parchment paper.

    Place Oreo Cookies in a blender or food processor and blend into crumbs. Place 1 ¼ cup of the crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side.

    Press mixture into bottom of your prepared pan and refrigerate for at least 30 minutes to firm up.

    Filling:

    In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.

    In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.

    Fold whipped cream into cream cheese mixture. Fold in peanut butter and pretzels and then spread mixture evenly onto crust.

    Refrigerate at least 5-6 hours before serving.

    Ganache:

    In a small saucepan, heat heavy cream. Add ¾ of the chocolate; stir until melted. Place remaining chocolate in small bowl. Pour hot chocolate mixture over chocolate in bowl; stir until smooth and glossy. Cool, stirring occasionally.

    When Ganache Topping is cool, pour over set pie; smooth with a spatula. Sprinkle with crushed pretzels and oreos. Refrigerate pie at least 1 hour or until set. Store in refrigerator.

    Like this recipe? Why not try these?

    • Peanut Butter Cookies
    • Apple Pie Jam
    • Milk Tart(Melktert)
    • Lemon Angel Food Cake with Lemon Cream
    • Cookie Butter No-Bake Cheesecake

    Peanut Butter Pretzel Pie

    Creamy peanut butter pretzel pie with an oreo crust and chocolate ganache topping
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Cooling time 7 hrs
    Total Time 7 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 12 servings

    Ingredients
      

    Crust:

    • 1 ¼ cup Oreo cookie crumbs
    • ¼ cup butter melted

    Filling:

    • 500 g cream cheese 2 blocks, softened
    • 1 cup sugar
    • 1 tsp pure vanilla extract
    • 1 cup peanut butter
    • 2 cups heavy cream
    • 1 cup pretzels crushed

    Ganache:

    • 1 cup heavy cream
    • 280 g dark or semi-sweet chocolate broken into pieces
    • ¼ cup oreos crushed
    • ¼ cup pretzels crushed

    Instructions
     

    Crust:

    • Line the bottom of a 9 inch springform pan with parchment paper.
    • Place Oreo Cookies in a blender or food processor and blend into crumbs. Place 1 ¼ cup of the crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side.
    • Press mixture into bottom of your prepared pan and refrigerate for at least 30 minutes to firm up.

    Filling:

    • In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.
    • In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.
    • Fold whipped cream into cream cheese mixture. Fold in peanut butter and pretzels and then spread mixture evenly onto crust.
    • Refrigerate at least 5-6 hours before serving.

    Ganache:

    • In a small saucepan, heat heavy cream. Add ¾ of the chocolate; stir until melted. Place remaining chocolate in small bowl. Pour hot chocolate mixture over chocolate in bowl; stir until smooth and glossy. Cool, stirring occasionally.
    • When Ganache Topping is cool, pour over set pie; smooth with a spatula. Sprinkle with crushed pretzels and oreos. Refrigerate pie at least 1 hour or until set. Store in refrigerator.
    Keyword Cheesecake, Chocolate, Ganache, Oreo, Peanut Butter, Pretzel
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    Reader Interactions

    Comments

    1. Jacqueline says

      May 29, 2022 at 7:00 am

      5 stars
      Devine😋😋😋😋😋😋😋

      Reply
      • tarynstastingtable says

        May 30, 2022 at 10:32 am

        Thank you! It's one of my favorites 🙂

        Reply

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