No-Bake Peanut Butter Chocolate Pretzel Pie Recipe

Introduction

This no-bake peanut butter chocolate pretzel pie combines salty, sweet, and creamy flavors in one irresistible dessert. With a crunchy pretzel crust and layers of peanut butter cream and chocolate pudding, it’s perfect for warm days or when you want a fuss-free treat.

Ingredients

• 8 oz pretzels, crushed, plus additional for topping if desired
• 4 tbsp butter, melted
• 16 oz cream cheese, room temperature
• 5.9 oz instant chocolate pudding mix
• 2 cups powdered sugar
• 1 cup creamy peanut butter, plus a little additional for topping if desired
• 8 oz whipped topping
• 2 ½ cups milk

Instructions

1. Step 1: Crush the pretzels into small pieces. Melt the butter in the microwave. In a bowl, combine the crushed pretzels and melted butter, stirring until well mixed. Press the mixture evenly into the bottom of a 7×10-inch baking dish to form the crust.
2. Step 2: In a mixing bowl, beat together the room temperature cream cheese, powdered sugar, and creamy peanut butter until smooth and creamy. Spread this peanut butter mixture evenly over the pretzel crust.
3. Step 3: Prepare the chocolate pudding according to package directions, but use 2 ½ cups of milk instead of the full amount. Whisk until thickened. For dairy-free milk, using a hand mixer on high speed helps the pudding thicken better. Pour the pudding evenly over the peanut butter layer and smooth the surface.
4. Step 4: Spread the whipped topping over the pudding layer, covering it completely and smoothing the top.
5. Step 5: Refrigerate the pie for at least 1 hour to allow the layers to set. Slice and serve chilled. Enjoy!

Tips & Variations

• Use chunky peanut butter for added texture or substitute with almond butter for a twist.
• Add a sprinkle of crushed pretzels or a drizzle of melted peanut butter on top before serving for extra garnish and flavor.
• For a dairy-free version, use dairy-free cream cheese, pudding mix, milk, and whipped topping.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve again, slice and enjoy chilled or let sit at room temperature for a few minutes for a softer texture. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pudding instead of instant pudding mix?

Yes, you can use homemade chocolate pudding; just ensure it sets firmly so it holds well as a layer in the pie.

Can I make this pie ahead of time?

Absolutely! This pie benefits from chilling for at least an hour, but it can be made a day ahead. Keep it covered and refrigerated until ready to serve.

No-Bake Peanut Butter Chocolate Pretzel Pie Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This No-Bake Peanut Butter Chocolate Pretzel Pie combines a crunchy pretzel crust with creamy peanut butter and rich chocolate pudding layers, topped with fluffy whipped topping. It’s an easy-to-make dessert that requires no baking, perfect for satisfying sweet and salty cravings effortlessly.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pretzel Crust

• 8 oz pretzels, crushed (plus additional for topping if desired)
• 4 tbsp butter, melted

Peanut Butter Layer

• 16 oz cream cheese, room temperature
• 2 cup powdered sugar
• 1 cup creamy peanut butter (plus a little additional for topping if desired)

Chocolate Pudding Layer

• 5.9 oz instant chocolate pudding mix
• 2 ½ cups milk

Topping

• 8 oz whipped topping

Instructions

1. Prepare the Pretzel Crust: Crush the pretzels into small pieces. Melt the butter in the microwave. In a bowl, combine the crushed pretzels and melted butter, stirring until well combined. Spread the mixture evenly in the bottom of a 7×10-inch baking dish, pressing down firmly to form a solid crust.
2. Make the Peanut Butter Layer: In a mixing bowl, combine the room temperature cream cheese, powdered sugar, and creamy peanut butter. Mix until smooth and creamy, ensuring the mixture is well blended. Evenly spread this peanut butter mixture over the pretzel crust, creating a uniform layer.
3. Prepare the Chocolate Pudding: Follow the directions on the instant pudding package, reducing the milk amount by ½ cup — use 2 ½ cups milk with the 5.9 oz pudding mix. Whisk the mixture until it thickens. For dairy-free milk, use a hand mixer on high speed to ensure proper thickening. Once thickened, pour the pudding evenly over the peanut butter layer, smoothing the surface gently.
4. Add the Whipped Topping: Spread the whipped topping evenly over the chocolate pudding layer, smoothing it to cover the entire surface of the pie evenly.
5. Chill & Serve: Refrigerate the pie for at least 1 hour to allow all layers to set properly. Once chilled, slice and serve. Enjoy this delicious, no-bake dessert!

Notes

• Use room temperature cream cheese to ensure a smooth peanut butter layer.
• Reducing milk for the pudding layer helps the dessert hold its shape better.
• For added texture and presentation, top with extra crushed pretzels or a drizzle of peanut butter.
• This pie should be kept refrigerated and consumed within 2-3 days for best freshness.
• To make it dairy-free, substitute cream cheese, milk, and whipped topping with suitable non-dairy alternatives.

Keywords: No-Bake, Peanut Butter, Chocolate, Pretzel, Pie, Dessert, Easy, Cream Cheese, Instant Pudding