why make this recipe
Vintage Chocolate Peanut Butter Pie is a classic dessert that combines the rich flavors of chocolate and peanut butter with a crunchy pretzel crust. This pie is perfect for any occasion, whether it’s a family gathering, a celebration, or just a sweet treat after dinner. The mix of salty and sweet makes it an irresistible dessert that everyone will love.
how to make Vintage Chocolate Peanut Butter Pie
Ingredients:
- 2 cups mini salted pretzels
- 6 tablespoons salted butter, melted
- 1 tablespoon brown sugar
- 6 ounces semi-sweet or dark chocolate, chopped
- 2 teaspoons coconut oil
- 4 ounces cream cheese, at room temperature
- 3/4 – 1 1/4 cups powdered sugar
- 2 cups, plus 1 tablespoon heavy cream
- 1 1/2 cups creamy peanut butter
- 1 tablespoon, plus 1 teaspoon vanilla extract
- cocoa powder, for dusting (optional)
Directions:
- Preheat the oven to 350° F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate.
- To make the crust, pulse the pretzels, melted butter, and brown sugar in a food processor until they become fine crumbs. Press this mixture into the prepared pie plate. Bake for 8 minutes until golden.
- While the crust is baking, melt the chocolate. In a microwave-safe bowl, combine the chopped chocolate, 1 tablespoon of cream, and coconut oil. Microwave in 45-second intervals, stirring each time until melted. Carefully spread the melted chocolate onto the bottom of the crust and up the sides. Chill in the freezer for 10-15 minutes.
- In a medium bowl, beat the cream cheese and powdered sugar on high speed until smooth and creamy, about 2 minutes. Add the peanut butter and mix until well combined. Gradually add 1 1/4 cups of heavy cream, a little at a time, until incorporated. Add the vanilla and whip on high speed until light and fluffy, about 1-2 minutes. Spoon this peanut cream into the chilled crust and cover it. Chill for 1 hour.
- To make the topping, whip together 3/4 cup of heavy cream, 1-2 tablespoons of powdered sugar, and 1 teaspoon of vanilla with an electric mixer until soft peaks form. Dollop this whipped cream onto the pie. Optionally, dust with cocoa powder just before serving. This pie can be kept in the fridge for up to 4 days.
how to serve Vintage Chocolate Peanut Butter Pie
Serve the Vintage Chocolate Peanut Butter Pie cold. Cut it into slices and enjoy the layered flavors. It can be a showstopper at your gathering, so consider adding a dollop of extra whipped cream and a sprinkle of cocoa powder for an attractive presentation.
how to store Vintage Chocolate Peanut Butter Pie
Store any leftover pie in an airtight container in the fridge. It will stay fresh for up to 4 days. Just make sure to keep it covered to maintain its flavor and texture.
tips to make Vintage Chocolate Peanut Butter Pie
- Make sure the cream cheese is at room temperature before mixing; this will help achieve a smooth consistency.
- Feel free to adjust the amount of powdered sugar to your taste. For a sweeter pie, add more.
- If you like a richer chocolate flavor, use dark chocolate instead of semi-sweet.
variation
Try adding chopped nuts or crushed candies on top of the whipped cream for added flavor and texture. You can also blend in some crushed pretzels into the peanut butter layer for extra crunch.
FAQs
1. Can I use regular peanut butter instead of creamy?
Yes, you can use regular peanut butter, but creamy peanut butter gives a smoother texture in the pie.
2. How can I tell when the pie is set?
The pie is set when the peanut cream is firm to the touch and holds its shape after chilling.
3. Can I freeze the pie?
Yes, you can freeze the pie for up to a month. Just make sure it’s well wrapped to prevent freezer burn. Thaw it in the fridge before serving.
Vintage Chocolate Peanut Butter Pie
Ingredients
For the crust
- 2 cups mini salted pretzels Crushed for the crust
- 6 tablespoons salted butter, melted Helps to bind the crust
- 1 tablespoon brown sugar Adds sweetness to the crust
For the chocolate layer
- 6 ounces semi-sweet or dark chocolate, chopped For melting and spreading
- 2 teaspoons coconut oil Used to help melt the chocolate smoothly
- 2 tablespoons heavy cream To mix with the chocolate
For the peanut cream filling
- 4 ounces cream cheese, at room temperature For a creamy filling
- 3/4 to 1 1/4 cups powdered sugar Sweetness adjusted to taste
- 1 1/2 cups creamy peanut butter Provides the main flavor
- 1 tablespoon vanilla extract Enhances flavor
- 1 teaspoon vanilla extract For the whipped cream
- 2 cups, plus 1 tablespoon heavy cream Needed for both filling and topping
For topping (optional)
- cocoa powder for dusting Gives a decorative touch
Instructions
Preparation
- Preheat the oven to 350° F and grease an 8 or 9 inch tart pan with a removable bottom.
- Pulse the pretzels, melted butter, and brown sugar in a food processor until they form fine crumbs.
- Press the crumb mixture into the prepared pie plate and bake for 8 minutes until golden.
Making the chocolate layer
- While the crust is baking, melt the chocolate by combining it with 1 tablespoon of cream and coconut oil in a microwave-safe bowl.
- Microwave in 45-second intervals, stirring each time until melted.
- Spread the melted chocolate onto the bottom and up the sides of the baked crust and chill in the freezer for 10-15 minutes.
Preparing the peanut cream filling
- In a medium bowl, beat the cream cheese and powdered sugar on high speed until smooth and creamy, about 2 minutes.
- Add the peanut butter and mix until well combined.
- Gradually add 1 1/4 cups of heavy cream until incorporated.
- Add the vanilla extract and whip on high speed until light and fluffy, about 1-2 minutes.
- Spoon the peanut cream into the chilled crust and cover it, then chill for 1 hour.
Topping and serving
- Whip together 3/4 cup of heavy cream, 1-2 tablespoons of powdered sugar, and 1 teaspoon of vanilla until soft peaks form.
- Dollop the whipped cream onto the pie and optionally dust with cocoa powder before serving.
