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Best Vintage Chocolate Peanut Butter Pie. dish image

Vintage Chocolate Peanut Butter Pie.

This Vintage Chocolate Peanut Butter Pie is a nostalgic treat! Creamy peanut butter meets rich chocolate in a delightful pretzel crust.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups mini salted pretzels crushed
  • 6 tablespoons salted butter melted
  • 1 tablespoon brown sugar
For the Filling:
  • 6 ounces semi-sweet or dark chocolate chopped
  • 2 teaspoons coconut oil
  • 4 ounces cream cheese at room temperature
  • 3/4 to 1 1/4 cups powdered sugar to taste
  • 2 cups heavy cream
  • 1 1/2 cups creamy peanut butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon vanilla extract
  • Cocoa powder for dusting (optional)

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Double boiler or microwave-safe bowl

Method
 

The Method for Vintage Chocolate Peanut Butter Pie.
  1. Step 1: Prepare the Pretzel Crust. Preheat your oven to 350°F (175°C). In a food processor, crush the mini salted pretzels until they resemble fine crumbs. In a mixing bowl, combine the pretzel crumbs with the melted salted butter and brown sugar. Stir until the mixture is well combined.
  2. Step 2: Form the Crust. Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even crust. Bake the crust in the preheated oven for about 10 minutes, or until it’s slightly golden. Remove from the oven and allow it to cool completely.
  3. Step 3: Melt the Chocolate. While the crust cools, melt the chopped chocolate and coconut oil together. You can do this in a double boiler or in a microwave in short bursts, stirring until smooth. Set aside to cool slightly.
  4. Step 4: Make the Filling. In a large mixing bowl, beat the cream cheese until it’s smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Pour in the melted chocolate mixture, creamy peanut butter, and vanilla extract. Mix until everything is fully incorporated.
  5. Step 5: Whip the Cream. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate-peanut butter mixture until no streaks remain. This will give your filling a light and airy texture.
  6. Step 6: Assemble the Pie. Pour the filling into the cooled pretzel crust, spreading it evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
  7. Step 7: Serve and Enjoy. Once set, remove the pie from the refrigerator. If desired, dust the top with cocoa powder for a decorative touch. Slice into generous pieces and serve chilled.

Notes

  • Ensure the crust is completely cool before adding the filling to prevent melting.
  • Whip the cream to stiff peaks for a light and airy texture.
  • Allow the pie to set for at least 4 hours in the refrigerator for best results.