Connect with Us: Foodservice

Chocolate Peanut Butter Pie with Pretzel Crust Recipe

1 Review

You'll love this decadent chocolate peanut butter pie with pretzel crust recipe from Sara O'Donnell of The crunchy, salty pretzel crust compliments the sweet peanut butter and chocolate filling perfectly.

Servings: 8

Active time: 40 minutes

Total time:

Pretzel Crust


  • 1/2 c butter, melted
  • 1 Tbsp molasses
  • 1 tsp vanilla extract
  • 1 c ground pretzels
  • 1 c crushed graham crackers
  • 1/4 tsp cinnamon


  1. In a medium bowl, combine melted butter, molasses, and vanilla.
  2. Stir in ground pretzels, graham crackers, and cinnamon.
  3. Press mixture firmly into a 9-inch springform pan.
  4. Place into refrigerator until ready to use.

Peanut Butter Filling

  • 3/4 c natural, creamy peanut butter
  • 3/4 c powdered sugar
  • 3 Tbsp half-n-half, milk, or cream
  1. In another bowl, combine peanut butter and powdered sugar. Mixture will be stiff.
  2. Add half-n-half to mixture a tablespoon at a time until it becomes pliable.
  3. Press peanut butter mixture onto crust in an even layer and return to refrigerator.

Chocolate Filling

  • 1/2 c salted butter
  • 1 c granulated sugar
  • 4 oz unsweetened baking chocolate, melted and cooled
  • 2 tsp vanilla
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  1. Cream butter and sugar with an electric mixer until fluffy.
  2. Stream in melted and cooled baking chocolate. Add vanilla.
  3. Add eggs one at a time and mix on medium-high for 4-5 minutes after each addition. Mixture will be fluffy and light.
  4. Layer into crust on top of peanut butter. Refrigerate pie at least 3 hours before serving, overnight for best results.


Makes one 9 inch pie. Best when made one day in advance. The more finely ground pretzels and graham crackers are, the better your crust will stay together. Keep leftovers covered and refrigerated.

Post a Review



no rating by on 06/19/14
Love it, what a great mix if salty, sweet and oh so much yummy chocolate!! Thanks Sara, we love you!!

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 570
Calories from Fat 310
Total Fat 35g (54% DV)
Saturated Fat 21g (105% DV)
Trans Fat 1g
Cholesterol 155mg (52% DV)
Sodium 360mg (15% DV)
63g (21% DV)
Dietary Fiber 3g (12% DV)
Sugars 43g
Protein 8g
Vitamin A 15%
Vitamin C 0%
Calcium 6%
Iron 25%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Dessert Recipes
  • Perfect bunch recipe! More Spring Recipes
  • Bistro BLT Slaw - a savory salad recipe #Foodie More Summer Recipes
  • @ louisemellor's Apple Brandy Eggnog French Toast w/Apples & Cherries - unique brunch recipe. Christmas breakfast? More Unique Dish Recipes

This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.