PEANUT BUTTER CHOCOLATE PRETZEL ICEBOX PIE is Divine!
A delightful combination of sweet and salty, this Peanut Butter Chocolate Pretzel Icebox Pie features a crunchy pretzel crust, creamy peanut butter filling, and a rich chocolate layer, making it the perfect no-bake dessert for summer.
- Prep Time: 20 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 230g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups whipping cream, cold
- 100g dark chocolate, melted and slightly cooled
- 1/2 cup whipping cream
- Whipped cream (for decorating)
- Mini pretzels (for garnish)
- Chopped chocolate or cookie crumbles (optional)
Instructions
- Mix cookie crumbs and melted butter, press into a pie dish, and freeze for 10 minutes.
- In a bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip cream until stiff peaks form, then fold into peanut butter mixture gently.
- Spread half the peanut butter filling into the crust.
- Mix melted chocolate with whipping cream to make a ganache, then layer over the filling.
- Top with remaining peanut butter mixture. Smooth the top.
- Chill pie in fridge at least 6 hours or overnight.
- Before serving, decorate with whipped cream, pretzels, and extra chocolate if desired.
Notes
- Serve frozen for a firmer texture, or chilled for a creamier bite.
- Drizzle extra melted chocolate on each slice for added presentation.
- Perfect alongside a tall iced latte or cold brew.
- Use full-fat cream cheese for the smoothest texture.
- Gluten-free cookies can be used for a GF-friendly crust.
- For a vegan version, swap cream cheese and cream with plant-based alternatives.
Nutrition
- Serving Size: 1 slice