No-Bake Peanut Butter Chocolate Pretzel Pie
Indulge in the ultimate sweet and salty delight with this No-Bake Peanut Butter Chocolate Pretzel Pie. Featuring a crunchy pretzel crust, a luscious peanut butter cream cheese filling, and a smooth chocolate pudding layer, all crowned with airy whipped topping. This easy-to-make dessert is a perfect crowd-pleaser that requires no oven, making it ideal for any occasion.
Prep Time
25 minutes
Cook Time
0 minutes
Total Time
1 hour 25 minutes (plus chilling time)
Servings
8-10 servings
Keywords
Why This Recipe Delivers
- Effortlessly delicious with no baking required, perfect for any skill level.
- Achieves the perfect balance of sweet, salty, and creamy textures in every bite.
- Quick to assemble, making it an ideal make-ahead dessert for entertaining.
- A guaranteed crowd-pleaser, appealing to both peanut butter and chocolate lovers.
- Versatile and easily adaptable for various dietary needs with simple substitutions.
Ingredients
- 225 grams (8 oz) pretzels, crushed, plus additional for topping if desired
- 56 grams (4 tbsp) unsalted butter, melted
- 450 grams (16 oz) full-fat cream cheese, softened to room temperature
- 167 grams (5.9 oz) instant chocolate pudding mix (such as JELL-O)
- 240 grams (2 cups) powdered sugar
- 250 grams (1 cup) creamy peanut butter, plus a little additional for topping if desired
- 225 grams (8 oz) whipped topping, thawed if frozen
- 600 milliliters (2 1/2 cups) cold milk (dairy or dairy-free)
Instructions
- Prepare the Pretzel Crust. Begin by crushing the pretzels into fine, even crumbs. This can be done using a food processor for best results, or by placing them in a sealed plastic bag and crushing with a rolling pin. Melt the butter in a microwave-safe bowl or small saucepan until fully liquid. In a medium mixing bowl, combine the crushed pretzels and the melted butter, stirring well until all pretzel crumbs are thoroughly coated. Transfer this mixture to the bottom of a 7×10-inch (or similar size) baking dish and press down firmly and evenly to form a solid, compact crust. You can use the bottom of a flat glass or measuring cup to achieve a dense layer. Set aside.
- Make the Peanut Butter Layer. In a large mixing bowl, combine the softened cream cheese, powdered sugar, and creamy peanut butter. Using an electric mixer on medium speed, beat the ingredients until the mixture is smooth, light, and creamy, with no lumps remaining. Spread this delectable peanut butter mixture evenly over the prepared pretzel crust, ensuring it covers the entire surface right to the edges. Set aside.
- Prepare the Chocolate Pudding. In a separate large bowl, combine the instant chocolate pudding mix with 600 milliliters (2 1/2 cups) of cold milk. It is crucial to reduce the milk amount from what the package typically recommends (often 3 cups) to ensure a thicker, firmer pudding for the pie. Whisk vigorously for at least 2 minutes, or use a hand mixer on high speed, until the pudding begins to thicken considerably. If using dairy-free milk, a hand mixer on high speed is highly recommended to help the pudding set properly and achieve the desired consistency.
- Assemble the Pie. Carefully pour the thickened chocolate pudding mixture evenly over the peanut butter layer, spreading it gently with a spatula to create a smooth, consistent layer. Work quickly as instant pudding sets quite fast.
- Add the Whipped Topping. Gently spread the whipped topping over the chocolate pudding layer, smoothing it out to completely cover the top surface of the dessert. If desired, you can create decorative swirls or peaks.
- Chill and Serve. Place the assembled pie into the refrigerator and chill for a minimum of 1 hour to allow all layers to set firmly and for the flavors to meld beautifully. For an even firmer pie, chilling for 2-3 hours or overnight is ideal. Once thoroughly chilled, slice into generous portions and serve. For an extra touch, garnish with additional crushed pretzels or a drizzle of melted peanut butter just before serving. Enjoy this delightful no-bake treat!
- Optional Topping. If you wish to garnish, sprinkle additional crushed pretzels over the whipped topping or drizzle with a little melted creamy peanut butter for an extra layer of flavor and texture. This step is best done just before serving to maintain crispness.
Tools You’ll Need
- 7×10-inch (or similar) baking dish
- Large mixing bowls (2)
- Measuring cups and spoons
- Electric mixer (handheld or stand mixer) or whisk
- Spatula
- Food processor (optional, for crushing pretzels)
Essential Success Tips
- Ensure cream cheese is at true room temperature for a lump-free, smooth peanut butter layer. This also helps it combine easily.
- Crush pretzels finely for a stable crust that holds together well. Coarser crumbs can make the crust too crumbly.
- Do not over-mix the instant pudding; whisk only until just thickened. Over-whisking can result in a grainy texture.
- Chill the pie for at least 1-2 hours, or ideally overnight, to allow all layers to fully set. This makes for cleaner slices.
- When using dairy-free milk for the pudding, use a hand mixer on high speed for about 2-3 minutes to ensure proper thickening.
Professional Cooking Secrets
- For an extra layer of complexity, consider adding a pinch of sea salt to the peanut butter layer to further enhance the sweet and salty dynamic.
- To achieve perfectly neat slices, dip your knife in hot water and wipe it clean between each cut. This prevents the layers from sticking and tearing.
- If you want to prepare this pie well in advance, you can freeze it for up to 30 minutes before serving. This creates a firmer, almost ice cream-like texture that some find delightful.
Notes
- Storage: Store leftovers covered tightly with plastic wrap in the refrigerator for up to 3-4 days. The pretzel crust may soften slightly over time.
- Dairy-Free Variation: To make this pie dairy-free, use dairy-free cream cheese, dairy-free instant chocolate pudding mix (ensure it's certified dairy-free), dairy-free whipped topping, and your preferred dairy-free milk (almond, soy, or oat milk work well).
- Crust Variation: While the pretzel crust is a signature element, you could substitute it with a traditional graham cracker crust or an Oreo cookie crust for a different flavor profile.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter is recommended for a smoother texture in the filling, you can certainly use crunchy peanut butter if you prefer. It will add an additional textural element to the peanut butter layer.
How far in advance can I make this pie?
This pie is an excellent make-ahead dessert. You can prepare it up to 24 hours in advance. In fact, chilling it overnight often allows the flavors to deepen and the layers to set even more perfectly.
My pudding isn't setting. What went wrong?
The most common reason for pudding not setting is using too much milk or not whisking long enough. Ensure you reduce the milk quantity as specified in the instructions. If using dairy-free milk, a high-speed hand mixer is crucial to help it thicken properly. Cold milk is also important.
Nutrition Facts (Per Serving)
Calories: Approximately 550-600 per serving, Protein: 10g, Fat: 35-40g, Carbs: 50-55g (Values are estimates and can vary based on specific brands and exact quantities.)
Allergy Information
Contains dairy, gluten, and peanuts. For a gluten-free option, ensure all pretzels used are certified gluten-free. For a dairy-free version, use dairy-free cream cheese, dairy-free whipped topping, dairy-free milk, and a dairy-free instant pudding mix.
No comment