Get ready to fall in love with this chocolate peanut butter pie! This gloriously rich dessert combines chocolate, caramel, and creamy peanut butter in a salty pretzel crust. It's a treat that's sure to be a hit with the whole family.
Perfect for any occasion, this pie is easy to make and even easier to eat! Keep reading to find out why this recipe will be your new favorite.
Table of Contents
- ...won the 2nd place ribbon!
- 🗝️Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🤫 Marye's secret for zhuzhing it up -
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store chocolate peanut butter pie
- Marye's tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose leftovers
- 📞 Wrapping it up: the last word
- 📖 Recipe
- ✍🏻 A note from Marye...
- Chocolate peanut butter pie
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️Key takeaways: why this recipe is your new favorite
- Layers of flavor. This pie is super yummy with its rich chocolate, caramel, and creamy peanut butter layers. It's like the best peanut butter cup you ever had in giant form!
- Anytime treat. Perfect for birthdays, holidays, or just because you want a sweet treat. It's great for family dinners, potlucks, or parties.
- Easy blend. Make sure all ingredients are at warm room temperature. They'll blend best that way.
This is the most decadent dessert you ever put in your mouth! Layers of caramel, chocolate ganache, and rich peanut butter filling are spooned into a salty pretzel crust and chilled until it's creamy perfection.
It will have any peanut butter lover drooling!
Prefer your chocolate solo? Check out this old fashioned chocolate pie recipe!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Add chopped Reese's peanut butter cups to the top or add a layer of them between the ganache and the peanut butter mousse layers.
- Chopped salted peanuts on top
- Fold the ganache into the mousse - it's a little more dense but more like a truffle
- Use a chocolate cookie crust
- Use a Ritz cracker crust
- Use white chocolate ganache
- Remove the chocolate and caramel completely and just use the peanut butter mixture - put whipped cream over the top
- Layer sliced bananas on the crust before adding the chocolate filling for a fruity twist.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Make the crust by mixing the butter and pretzel crumbs in a medium
mixing bowl . Firmly press into a pie plate. Bake. - Heat the cream to a simmer and add the chocolate chips.
- Stir until completely melted and smooth.
- Beat the peanut butter and cream cheese until well blended and smooth.
- Beat in the sugar.
- Fold in the whipped cream to the peanut butter mixture.
- Add the caramel to the cooled crust. Chill.
- Add the chocolate ganache layer. Chill.
- Spoon on the peanut butter mousse and add the toppings. Chill thoroughly before serving.
🤫 Marye's secret for zhuzhing it up -
Add a pinch of sea salt to the chocolate layer for a sweet and salty combo that will make your taste buds dance!
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- mixing bowls
- whisk
- pie dish
- measuring cups and spoons
🥫 Leftover love: how to store chocolate peanut butter pie
Store any leftover pie in an airtight container in the refrigerator for up to 5 days.
If your refrigerator has a strong smell (onions, fish, etc) the pie WILL take on that flavor so make sure your fridge is clean before making it.
I haven't had a great experience with freezing the pie. I don't recommend it - the texture changes.
Marye's tip o' the day
Don't try to take this chocolate peanut butter pie recipe to an outdoor event in hot weather... it will lose its texture completely in a short period of time. Keep in mind I'm from Texas so I consider 115F hot weather. 75F and below will be fine.
💭 Insider tips: things to know
- Let the pie chill well before serving to ensure the layers set properly.
- Use a sharp knife to cut clean slices and wipe the knife between cuts for the best presentation.
- You can skip baking the crust. It won't be as firm but it will still be delicious.
- You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here.
- Save some of the pretzel crumbs and chocolate to drizzle over the top. It looks beautiful and tastes better.
- Be sure not to over-whip the cream or you will have little granules of butter in the filling. Not pleasant.
- When you are folding the cream into the peanut butter use a rubber spatula and a gentle over and under movement.
- The cream cheese needs to be at a warm room temperature - very soft but not melted.
- Don't put the chocolate chips in the microwave. They'll melt in the hot cream - just keep stirring.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Yes, a store-bought graham cracker crust or chocolate crumb crust works great and saves time!
Absolutely! This pie can be made a day in advance and kept in the fridge until you're ready to serve.
📚 More Southern comfort: related recipes you'll love
No bake desserts are essential for summer potlucks and picnics! This easy pie recipe with its creamy peanut butter filling will have your friends and family drooling!
Here are some more great, no-bake pies.
🍽️ No waste: creative ways to repurpose leftovers
Have leftovers?
Mush the pie up into a sweet, salty, chocolatey dip and serve with 'Nilla Wafers and crunchy pretzels as a delicious snack.
📞 Wrapping it up: the last word
This chocolate peanut butter pie is totally addictive - especially if you are one of those people (like me ) that loves sweet and salty combinations. It's easy to make, and the combination of chocolate and peanut butter is always a winner.
You can make it a day or two ahead of time, too.
It's the perfect pie for a special occasion but easy enough to be just a delicious dessert to finish a family meal.
Cut this in small pieces. It is written for 10 servings but you could probably make it 12 unless your family is expert dessert consumers.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chocolate Peanut Butter Pie with Pretzel Crust
Print Pin Recipe Save Recipe Rate RecipeIngredients
Crust
- 2 cups pretzels, coarsely crushed. Reserve some for the top
- ⅓ cup butter, melted
Caramel Bottom Layer
- ½ cup caramel sauce, either homemade or commercial
Chocolate Bottom Layer
- 12 ounces chocolate chips, milk chocolate, bittersweet, semi sweet, dark, or a combination - reserve some for topping
- ¾ cup heavy cream
Peanut Butter Layer
- 1 ¼ cup peanut butter, creamy
- 8 ounces cream cheese, softened to a warm, room temperature
- ½ cup sugar
- 1 pint heavy cream
- ⅓ cup sugar
Optional
- Fleur de Sel
- Chocolate curls
Instructions
Crust
- Preheat the oven to 350°.
- Add the melted butter to pretzel crumbs and toss with a fork.
- Press the mixture into a 10 inch pie plate, firmly.
- Bake for 10 minutes, or until set.
- Remove from oven and allow to cool completely.
Chocolate Layer
- Heat the ¾ cup of heavy cream to a simmer.
- Remove from heat and stir in the chocolate chips.
- Continue to stir until mixture is smooth and all of the chips are melted.
- Set aside.
Peanut Butter Layer
- Add the peanut butter and cream cheese to a mixer fitted with the paddle attachment.
- Beat until the peanut butter and cream cheese mix and soften.
- Add the ½ cup sugar and beat until there is no graininess.
- Set aside.
- In a clean mixer bowl, with the whip attachment whip the cream until it begins to thicken.
- Slowly add the ⅓ cup sugar as you continue to whip the cream until it is thick and fluffy.
- Do not overbeat.
- Carefully fold half of the whipped cream into the peanut butter mixture, be sure not to deflate the cream.
- Fold in the rest of the whipped cream.
Assembly
- Add the caramel to the prepared crust.
- Chill briefly. (10 -15 minutes, just to set)
- Spoon the chocolate on top of the caramel and chill for 10 minutes or so.
- Add the peanut butter mixture.
- Top with the reserved chocolate and pretzel crumbs
- Chill for at least 2 hours.
- Just before serving top with a sprinkle of Fleur de Sel if desired.
Notes
- If you don't want to bake the crust you can skip that part. It won't be as firm but it will still be delicious.
- You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here.
- Save some of the pretzel crumbs and chocolate to drizzle for the top. It looks beautiful and tastes better.
- Cut this in small pieces. It is written for 10 servings but you could probably make it 12 unless your family is expert dessert consumers.
- Be sure not to over-whip the cream or you will have little granules of butter in the filling.
- When you are folding the cream into the peanut butter use a rubber spatula and a gentle over and under movement.
- Don't put the chocolate chips in the microwave. They'll melt in the hot cream - just keep stirring.
- Don't try to take this to an outdoor event in hot weather... it will lose its texture completely.
- Store in the refrigerator, tightly covered for up to 3 days.
- If your refrigerator has a strong smell (onions, fish, etc) the pie WILL take on that flavor.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
Everyone who knows me knows that I have a deep and abiding hatred of all things math. I would rather diagram sentences, memorize verb conjugations in French or Latin, or clean a toilet in the men’s restroom than do math. Ick.
People say, “Oh but you use so much math when you cook!” That might be true but math, swaddled in chocolate and sugar, is much more appealing than math, naked on a paper. I am a random thinker – and most of my kids have developed that way as well.
We have three linear thinkers – but even they are more random than most. And just to prove that I can do math if I have to? ⅜ths of my children have those engineer brains that like to think in a rational line.
My husband does, too. I am sort of wondering how long it will take him to give up and jump down the rabbit hole with the rest of us.
However.
Pi, pie, pah (if you are from the south) – whatever you want to call it? It is good. And this? This is better than most.
Creamy and rich, crunchy, salty, sweet, chocolatey… Your mouth will be jumping from one flavor to another like a sugar-high kid in a Toys R Us store. If you really like that sweet salty combo go ahead and sprinkle a little Fleur de Sel on the top just before serving.
First published March 14, 2012. Last updated June 24, 2024 for editorial improvements.
Don't lose this recipe!
Chocolate peanut butter pie
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Tonya says
Oh my, where has this pie been my whole life?
Chickee says
Is this 2 cups of pretzels whole or crushed?
Marye says
crushed.
J Licata says
I wanted to know could I use a metal pie plate for your recipe?
Marye says
Yep!
Jenny says
This was good and fun to make. Next time I’ll use half the amount of chocolate tho, it overpowered everything else. I bought the salted caramel sauce from Trader Joe’s and it was a nice addition., so think I’ll use more of that and less chocolate. Thx for the recipe!
Marye Audet says
I'm glad you liked it. 🙂
Debra says
Love this recipe especially the fresh whipped cream! I made my crust out of crushed peanut butter stuffed pretzels from Trader Joes :)...I also added more peanut butter since my dad loves his peanut butter! Replaced the sugar with confectioners sugar because I actually ran out of white sugar, but it did not make a difference . I took a lovely picture of mine, but am unable to post it.
Marye Audet says
aww Debra can you post it in the Restless Chipotle Facebook page? I'd love to see it!
Jacqueline says
My mom made this in a 9x13 pan and it worked out perfectly. I'm in love!
Marye Audet says
Thanks for letting me know! I never thought about making it that way!
Karen says
Do you think this pie would travel for an hour? I can make it and refrigerate for awhile before taking to the party.
Marye Audet says
Yes, I'm sure it would be fine unless you are traveling in Texas or Arizona in an unair-conditioned truck when it's `105 degrees. 🙂
Karen says
Ha! Thank you!
Tam says
Marye, love your blog, I look forward to reading it every morning with my cup of tea!! This peanut butter pie makes my mouth water! I can't wait to surprise my husband with this recipe! Omgoosh he's gonna LOVE it!! On a side note concerning another recipe you've posted, candied jalapeños, I made them on Father's Day and everyone loved them! Even my super picky (adult) children 🙂 Thank you for sharing your recipes and you're stories, they always brighten up my day!
Marye Audet says
Tam - thank you SO much! You've definitely made my day. <3
Erika says
Hello! I'm excited to make this, but in the ingredients list it says to use 3/4 cup heavy cream for the chocolate layer & in the instructions it's only 1/3 cup. Which should be used?
Marye Audet says
it's 12 oz chocolate to 3/4 cup cream. I've fixed it ... thanks!
Patricia @ Grab a Plate says
I can just IMAGINE what this tastes like! So wonderful! Your photos bring this to life!
Marye Audet says
Thank you so much!
Laura says
Mary could I use a spring foam pan or nine inch glass pie plate???? Please let me know.
Marye Audet says
Yes... I think you could use a springform... or carefully stack it up in a 9 inch pie plate. 🙂
Taylor Kiser says
Your pie looks so delicious! I sure could go for a slice right now!
Marye Audet says
Thank you, Taylor!
laura@motherwouldknow says
My husband would eat half this pie at a sitting if I let him. But he'd have to fight me for the crumbs as I would already have finished the other half:) What a great combination of savory and sweet! If the crust didn't have to be baked, I'd make it this instant, but right now temps are hovering at about 100 degrees, so I'll wait until it gets below 90 to try this.
Marye Audet says
WOW! Thats hot for you. We're at a chilly 85... I swear my kids are wearing hoodies.
Katie | Healthy Seasonal Recipes says
Hi Marye! This looks so decadent and delicious! A perfect weekend treat! Happy Friday!
Marye Audet says
Thanks! It really is.
Michelle says
Math is definitely not my thing either, but this peanut butter pie is! Just looking at it is making me hungry! I think I'd have a hard time stopping at just one slice! Definitely a treat I need to make -- SOON!
Marye Audet says
🙂 You'll love it. This is amazing.
Laurie says
Thanks so much for this recipe! I made it for our company picnic todayand won the 2nd place ribbon! I used more butter in the crust and more cream to make the chocolate ganache -- but overall it worked well. Folks loved it!
Marye Audet says
That's awesome!!
Sarah Walker Caron (Sarah's Cucina Bella) says
This pie looks amazing. My family would totally go crazy for it.
Marye Audet says
Thank you! We love it. 🙂