No Bake Peanut Butter Pretzel Pie is the best combination of a sweet and salty dessert.

This pie is fluffy and creamy, requires no baking, and is ready in minutes! This no-bake dessert would work well in small jars or cups or in tart pans for a cute party presentation or individual treat.

This dessert is a study of opposites. Sweet, salty, creamy and crunchy.

There is something about pairing sweet and salty that confuses and pleases the brain at the same time. Sweet and salty flavors hit your tastebuds and send your brain into flavor overload. At least, that’s how I like to look at it.

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No Bake Peanut Butter Pretzel Pie Tips

I opted for a pretzel crust instead of the traditional graham cracker crust (like the one in these lemon bars with graham cracker crust) found in most no-bake pies. It holds the crunch longer than a graham cracker crust, and the added bonus of salt really takes this pie to the next level.

I also made homemade whipped cream instead of store-bought Cool Whip. The difference between homemade and store-bought is like night and day. Although I have many recipes that use Cool Whip, in this recipe, if you have time, make it homemade. It really only takes about 5 minutes to turn heavy cream into whipped cream.

The combination of sweet and salty, a creamy filling, and a crunchy crust creates a wonderful combination of contrast, textures, and complementary flavors in each bite. Pair that with the simplicity of this pie’s preparation, and it will become your favorite ‘go-to’ pie recipe!

What can I serve no bake peanut butter pie with?

You can serve peanut butter pretzel pie with Italian Sausage in Tomato Cream Sauce Pasta and baked tomatoes.

If you like this Peanut Butter Pretzel Pie, you will like

No Bake Peanut Butter Pretzel Pie

No Bake Peanut Butter Pretzel Pie is the best combination of a sweet and salty dessert.

Author: Paula

5 from 1 vote

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Prep Time: 15

Cook Time: 1

Total Time: 15

Servings: 8 servings

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Equipment

Ingredients

2 cups pretzels crushed
3 tablespoon granulated sugar
3/4 cup butter melted
1 cup peanut butter creamy
8 ounce cream cheese softened
1/2 cup whole milk
1 cup powdered sugar (aka confectioners)
1 and ½ cups heavy whipping cream
2 tablespoons powdered sugar (aka confectioners)

Instructions

Crust

Crush pretzels and mix in sugar. Add butter and stir until combined.
Firmly press into a 9-inch pie pan. Use the bottom of a glass to smooth and compact the crust.
Refrigerate the crust until set.

Whipped Cream

Refrigerate bowl and whisk (or whisk attachment of your mixer) ten minutes. Add heavy whipping cream and sugar to bowl. Whisk or beat until stiff peaks form Refrigerate.

For the Pie

Whip cream cheese in mixer until smooth. Beat in peanut butter and confectioners sugar, slowly add milk. Blend until smooth.
Carefully fold in whipped cream.
Pour into prepared crust. Garnish as desired.
Refrigerate 2 hours or until firm.
Garnish: pretzels, peanuts, whipped cream

Notes

4 cups UN-CRUSHED pretzels equal approximately 2 cups crushed pretzels.
Whole, 2%, or 1% milk can be used in this recipe.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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