Looking ahead to the next round of holiday dining, one of our clan has asked that this amazing pie – Pretzel Crust Peanut Butter Pie with Chocolate Ganache – once again be part of the festivities.
We first whipped up a couple of these as part of the pie buffet at a party we threw for Kaitlyn and Jake when they married summer before last; they were great back then and have been every time we’ve served one up again since.
For the presentation and taste, this one could hardly be easier, as there’s no classic pie crust to fuss with and bake (the pretzel crust doesn’t require oven-time at all). You simply need a stand mixer or lots of elbow grease to stir/whip things together, a bit of artistic talent to spread a nifty ganache layer on top of the peanut butter-whipped cream-cream cheese filling, and a some patience to let this one chill for several hours to firm up and set.
Put it alongside the classics and see how quickly it vanishes…
Pretzel Crust
8 ounces salted pretzels
6 to 8 tbsp unsalted butter, meltedFilling
3/4 cup heavy cream
4 ounces cream cheese, room temp
2/3 cup creamy peanut butter (if unsalted, add 1/2 tsp salt)
1/2 cup powdered sugar (taste, you may want a hint more)Ganache Topping
2/3 cup bittersweet chocolate chips
1/3 cup heavy cream
Crumbled pretzel pieces for garnish
Make a no-bake crust. Crush pretzels in bag or food processor; combine with melted butter to consistency of wet sand; you might need more butter if the pretzels were uber-dry.
Pat the crust into 9 inch pie plate; chill in the fridge/ freezer till ready to use.
Get Peanutty. Whisk (stand mixer) the cream until stiff peaks form, set aside.
Using stand mixer, combine the cream cheese, peanut butter and powdered sugar on low until well combined. Scrape the sides, pour in whipped cream and mix again on low until fully blended.
Pour into the pie shell, level and chill for at least an hour to set.
Now for the chocolate ganache. Scald the cream over medium high heat, pour over chocolate pieces, let stand for a minute then whisk into a smooth ganache.
Pour over filling and spread to edges with spatula, sprinkle w pretzel pieces, and chill for at least three hours; cover with plastic after ganache sets in fridge.
Enjoy.
