This decadent peanut butter pie is complimented perfectly with the lightly salted pretzel crust base and the rich chocolate ganache topping, creating the perfect sweet and salty combination!
2 cups pretzel sticks, finely crushed
1/4 cup brown sugar
1 1/2 stick (3/4 cup) unsalted butter, melted
1 (8 oz.) package cream cheese, room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1 cup heavy cream (or store-bought whipped cream)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup semisweet chocolate chips
1/2 cup heavy cream
Preheat oven to 350º F.
Place the finely crushed melted pretzels in a bowl and add brown sugar, mixing, then add melted butter, mix again until combined. Transfer the mixture to a 9″ pie plate and use the bottom of a measuring cup to press the crust filling into the bottom, creating an evenly coated crust.
Bake for 8-10 minutes, or until light brown. Let cool completely before filling.
In a large bowl or mixer, combine peanut butter and cream cheese together, beating until smooth.
Add sugar, salt and vanilla extract to the peanut butter mixture, and beat again until smooth.
In a separate bowl, whip heavy cream until stiff peaks form.
Fold in whipped cream, about 1/4 of the mixture at a time into peanut butter mixture, until fully combined.
Spoon the filling into the cooled pretzel crust, smoothing with a spatula, cover and refrigerate.
Combine chocolate chips and heavy cream in a glass, microwavable bowl. Microwave for 20-second intervals, stirring in between, until chocolate is completely melted and mixture is smooth, but do not overheat the chocolate as it will separate.
Let cool and spread over peanut butter pie, then refrigerate at least 15 minutes before serving.