Ever since Eric had to go gluten free, I’ve had fun playing around with different pie crusts and flavors to make a pie that everyone can enjoy. My ultimate goal is that no one would even guess that the pie was gluten free. I’ve had success with nut-based crusts, gluten free graham crackers or gingersnap crusts, gluten free cookie crusts, and gluten free pretzel crusts. I think the pretzel crust has become the favorite with our whole family, including our extended family. The crunchy texture, the sweet and salty combination…it’s just good!
Aside from eating any of the pies I make with a gluten free pretzel pie crust, I think my favorite thing about this crust is experimenting with different fillings and complementary flavors. There have been some no-brainer fillings (chocolate creme) and some surprise hit combinations (banana cream, rocky road ice cream with caramel).
If you do not need this recipe to be gluten free, it’s also absolutely INCREDIBLE with regular pretzels instead of the gluten free ones!
Now this recipe…this is definitely a no-brainer. Who doesn’t love the combination of chocolate-peanut butter-pretzel? This is without a doubt one of our very favorite pies. So, it’s no wonder that it’s the pie Eric requested as his birthday dessert last week. Just me, just give it a try and you’ll be requesting it on your birthday too!
I love how quickly this pie comes together. Olivia and I make it together, but I think she could totally do it on her own. Pie that a 10 year old can make equals a win in my book!
- FOR CRUST
- 2 c. crushed pretzels, gluten free or regular
- 1/2 c. sugar
- 1/2 c. butter, melted
- FOR CHOCOLATE LAYER
- 1 14 oz. can Sweetened Condensed Milk
- 1 1/2 c. Ghiradelli dark chocolate melts, or chocolate chips
- FOR PEANUT BUTTER CREME LAYER
- 8 oz. cream cheese, softened
- 1 c. peanut butter
- 1/2 c. powdered sugar
- 1 t. vanilla extract
- OPTIONAL GARNISHES
- Whipped cream
- A few spoonfuls of chocolate layer sauce
- Stir together crushed pretzels, sugar and melted butter. Press into a 9-inch pie plate.
- Combine sweetened condensed milk and chocolate in a small saucepan. Cook over medium-low heat until chocolate is completely melted and the sauce comes to a low boil. Remove from heat and pour into prepared pie crust, reserving a few spoonfuls for garnish, if desired.
- Combine all ingredients in a large mixing bowl and beat until smooth and creamy. Spoon on top of the chocolate layer in the pie crust and spread until smooth.
- Spoon some whipped cream on top of the pie and drizzle with the reserved chocolate sauce.
This recipe can also definitely be made non-gluten free by just swapping out the gluten free pretzels for regular pretzels. No matter which kind you use, I guarantee it will turn out delicious.
Want more chocolate recipes? Grab my free ebook, 25 Recipes for Chocolate Lovers, just in time for Valentine’s Day.
Grab your copy!