I hope you guys came hungry today, because I’ve got an incredible guest post recipe for a decadent, chocolate peanut butter pie with a salty pretzel crust that I think you’re going to LOVE!
Hey everyone! My name is Christen and I blog over at Christen in the Kitchen. I’m a mom, wife and I work full-time in higher education communication. I LOVE to cook and I asked Courtney if I could share a fun recipe with everyone. (*Note from Courtney: One look at her photos/recipes and there was NO doubt in my mind!!)
My new favorite craving is anything salty and sweet, but then when you mix it with my longtime love of chocolate and peanut butter – you just can’t go wrong. This Chocolate Peanut Butter Pie with a Pretzel Crust is a huge hit with me.
I warmed it up later and topped it with a scoop of vanilla ice cream. It’s just to die for.
Chocolate Peanut Butter Pie with Pretzel Crust
Makes: 1 9-inch pie (serves about 8)
Ingredients:
For the crust:
- 8 tbsp. butter, melted
- 1 ¼ cups pretzel crumbs (I just used a food processor and crushed them until they were even consistency)
For the filling:
- 6 tbsp. unsalted butter
- 6 oz. semisweet chocolate (I used Ghirardelli bars)
- ½ cup creamy peanut butter (not natural, use Skippy, Peter Pan or the like)
- ¼ cup unsweetened cocoa powder
- 2 eggs
- 1 cup granulated sugar
- 2 tsp. vanilla extract
- 3/4 cup all-purpose flour
- ¼ tsp. baking powder
- ½ tsp. salt
Instructions:
Preheat the oven to 350 degrees.
Mix the crumbs and the butter together and press into a 9-inch pie plate. Bake for 5 to 7 minutes, until lightly browned. Cool on a rack then pop into the refrigerator for at least 30 minutes.
Set up a double broiler on your stove – fill a medium saucepan with a few inches of water and place a glass mixing bowl on top. Combine the chocolate, butter and ¼ cup peanut butter together. Allow that to melt together and evenly combine. Once it’s all smooth, remove from the heat and mix in the cocoa powder. Set aside and allow to cool for a bit.
Stir together the flour, baking powder and salt in a small bowl then set aside.
Whisk together the eggs, sugar and vanilla extra in a stand mixer. Slowly add the cooled chocolate mixture. Then add the flour mixture and stir until well incorporated.
Place the remaining ¼ cup peanut butter in a microwave safe bowl and heat for 45 seconds or until very runny.
Pour the chocolate mixture into the cooled pretzel shell and dollop the warmed peanut butter on top. Use a butter knife to swirl around.
Bake for 35 to 40 minutes or until a butter knife inserted two inches from the edge comes out clean.
Serve warmed with a scoop of your favorite vanilla ice cream and enjoy!
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Christen in the Kitchen is all about sharing my love of cooking and baking, but with a busy work life and on a budget! So check me out on social media. Hit me up on Twitter and Instagram @ChristenGowan (and tweet me when you bake this pie because I love to see people trying my recipes!).
Thanks so much for sharing, Christen! Now, if I could juuuuust get this delivered to my front door.. 😉
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