Preheat oven to 350 degrees. Combine crushed pretzels and granulated sugar in a medium bowl. Stir in butter. Spread crust mixture into a 9-inch pie plate; press evenly onto bottom and sides. Bake 10 minutes or until edges are light brown. Cool completely on a wire rack.
Rich and peanut buttery, our chocolate black bottom layer adds sweetness and flavor. For a salty kick, don't forget to top the pie with additional pretzels and peanuts.
Servings and Ingredients
|1 ½ c. Hy-Vee pretzel sticks, crushed, plus additional, whole, for garnish|
|2 tbsp. Hy-Vee granulated sugar|
|½ c. Hy-Vee salted butter, melted|
|1 c. Hy-Vee semisweet chocolate chips|
|2 c. Hy-Vee heavy whipping cream, divided|
|1 (8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 ¼ c. Hy-Vee creamy peanut butter|
|¾ c. Hy-Vee powdered sugar|
|½ tsp. Hy-Vee salt|
|Dark chocolate sauce, for garnish|
|Hy-Vee salted party peanuts, for garnish|
Things To Grab
- Medium bowl
- 9-inch pie plate
- Medium microwave-safe bowl
- Large bowl
- Electric mixer
Combine chocolate chips and 1/2 cup whipping cream in a medium microwave-safe bowl. Heat on HIGH until chocolate is melted, stirring every 30 seconds. Pour chocolate mixture evenly over baked crust. Refrigerate for 30 minutes or until set.
Meanwhile, combine cream cheese, peanut butter, powdered sugar, and salt in a mixing bowl. Beat with an electric mixer on medium until light and fluffy.
Place remaining 1-1/2 cups whipping cream in a mixing bowl. Beat with an electric mixer on medium until soft peaks form. Fold whipped cream into cream cheese mixture and spread over chocolate layer in crust. Cover and freeze for at least 2 hours or up to 1 month. Serve slices topped with chocolate sauce, peanuts, and additional pretzels, if desired.
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 85mg
- Sodium: 690mg
- Total Carbohydrates: 49g
- Protein: 12g