If you’re looking for a dessert to put you to sleep for the rest of the day, this indulgent peanut butter pie is it. The bottom layer starts with a salty and sweet crust of equal parts gluten free pretzels and graham crackers. A sprinkle of some peanut butter cups coat the crust, followed by one of the most decadent peanut butter fillings I’ve ever had. The last layer is a thick, silky chocolate ganache topped with a few more peanut butter cup crumbles (because, why not?). One sliver of this delicious no-bake pie goes a long way!
Let’s talk about peanut butter pie for a sec
In a battle between peanut butter and chocolate, I always choose peanut butter. But when you combine peanut butter with confectioners’ sugar and cream cheese, it can be a lot to handle. So, I understand that most people either love peanut butter pie or hate it. Since peanut butter cups are one of my favorite candies, I decided to go all in and fill this dessert with as many as possible. You certainly don’t need an excessive amount of peanut butter cups if you want this pie to be less sugar coma-inducing. Simply omit the candy altogether, and you’ll still have a creamy, dreamy indulgent peanut butter pie!
My graham cracker & pretzel pie crust
For this pie, I wanted a crust with a chewy texture and savory flavor. I used plain old gluten-free pretzels, and combined them with my own gluten free graham cracker recipe! You’ll have some leftover graham crackers, but they’re great to snack on or crush up and store for future pies. I was pleasantly surprised that this crust didn’t crumble up after everything was assembled. It reminds me of biting into a Take 5 bar!
Assembling the pie
Once you’ve baked your graham cracker and pretzel crust, the rest of this pie is no-bake! The key is to make sure each layer has chilled and set before you add the next one. Start by baking the graham cracker pretzel crust and let it cool to room temperature. Next, you’ll add a heaping portion of crushed peanut butter cups to the bottom of the pie, followed by your creamy peanut butter layer. Let it chill and set completely while you prepare the chocolate ganache. Top the pie with the ganache, followed by a few more crushed peanut butter cups (because, what’s a little more candy at this point?). Once all of the layers are set, you’ll have silky top, gooey filling, and crunchy bottom. This is basically a jumbo peanut butter cup on a plate. 🙂
Why you’ll love this indulgent peanut butter pie
- Great alternative to cake for birthdays and celebrations
- No-bake and can be made up to two days in advance
- Super creamy and indulgent
- Sweet and savory flavors
- Candy- more specifically, peanut butter cups- make everything better
Peanut Butter Cup Pie with Gluten Free Pretzel Graham Cracker CrustPrint Recipe
- For the crust:
- 1 cup gluten free graham cracker crumb, such as my recipe
- 1 cup gluten free pretzel crumbs
- 1/4 cup light brown sugar
- 1 1/2 sticks butter, melted
- For the peanut butter filling:
- 1 8oz pack cream cheese, room temperature
- 1 1/4 cup creamy peanut butter
- 2 to 3 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1 cup crushed peanut butter cups
- For the chocolate ganache:
- 1/2 cup semi-sweet chocolate morsels
- 1 cup heavy cream
Preheat the oven to 350 degrees and grease a pie pan with non-stick cooking spray.
In a medium bowl, combine all of the crust ingredients until a thick ball forms. Press the crust into the bottom of the pie pan and gently press it about 1/2 inch up the sides of the pan. Bake the crust by itself for 12 minutes, until it has turned golden brown. Let it cool for 30 minutes before layering the filling on top of it.
To prepare the filling, beat the cream cheese and peanut butter on low speed until combined. Beat in one cup of confectioners sugar at a time until you have your desired sweetness. (remember that the peanut butter cups and chocolate ganache will make this extra sweet!) Beat in the vanilla extract.
Once the crust has cooled, layer half of the crushed peanut butter cups on top of the crust, then spread the peanut butter filling evenly into the pie pan. Place the pan in the refrigerator to chill until the ganache is ready.
Now, prepare the ganache. Place the chocolate morsels in a medium heat-proof mixing bowl. In a small sauce pot, bring the heavy cream to a boil, whisking constantly. Remove from heat and gently pour the heavy cream on top of the morsels, whisking quickly to melt the morsels and smoothly incorporate them into the cream. Let the chocolate cool to room temperature for 15 minutes before using.
Once the ganache has cooled, pour it evenly on top of the peanut butter pie filling, and top with the remaining crushed peanut butter cups. Let the pie chill in the refrigerator for at least 2 hours until the ganache has set. Serve cold. This can be stored in the refrigerator for up to four days or frozen for up to two months!