I follow several other recipe sites and in doing that, I am always seeing great recipes that I want to duplicate for home or to take places. That is what I did with this recipe on the 4th of July when we were invited to spend the evening with friends. When trying a new recipe, it has to sound delicious and look interesting and this is just one of those recipes!
What is you preference? Sweet…Salty…Chocolate…Cream cheese…Peanut butter? Then you’ll love this one! It is very rich, but it has it all! Pretzel crust, peanut butter with cream cheese mousse, chocolatey top…..I can’t think of much that is left out of this one!
I made the crust and mousse filling the evening before serving and just finished up the ganache and peanut/pretzel topping the next morning. Chilling overnight in the fridge was plenty of time to firm up the mousse before serving that evening. Just remember to keep it in the refrigerator until ready to serve!
Pretzel Pie Crust:
- 4 cups (2 cups of crushed) mini pretzels
- 3/4 cup butter
- 1/4 cup brown sugar
Peanut Butter Pie Filling:
- 2 cups heavy cream
- 1 cup powdered sugar
- 8 ounces cream cheese
- 12 ounces creamy peanut butter
- 1 teaspoon vanilla
- 8 ounces semi sweet baking chocolate (chopped)
- 1 cup heavy cream
- 1/2 cup salted peanuts, roughly chopped
- 1/2 – 1 cup mini pretzels
Preheat the oven to 350°.
Crush pretzels until finely ground, then set aside in large bowl.
Melt the butter over medium heat in a small saucepan.
Add brown sugar until it has fully dissolved into the melted butter.
Pour the butter mixture over the ground pretzels and mix until the butter has fully coated all of the pretzel crumbs.
Pour the coated pretzels crumbs into a greased 10″ spring form pan.
Firmly press the crumbs to form a crust along the bottom and about an inch up the sides of the pan.
Bake for 12-15 minutes until the crust begins to turn a deep golden brown and hardens into a single solid crust.
Place the crust, still in the pan, on a cooling rack to cool.
For Mousse filling:
With mixer at high speed, whip 2 cups of heavy cream until it holds medium peaks.
Lightly beat in 1/2 cup of powdered sugar and whip until the cream holds medium-firm peaks.
Transfer the whipped cream into a separate bowl and refrigerate it until needed.
Beat softened cream cheese with the peanut butter, remaining powdered sugar and vanilla until well combined, scraping the sides down a couple of times to fully combine.
Using a large rubber spatula, gently fold in the whipped cream to form a light and airy mousse.
Transfer the mousse into the cooled crust.
Refrigerate for at least 2 hours or overnight; covering with plastic wrap as soon as the mousse firms.
For ganache and finishing:
When mousse is firm and you are ready to complete, place the chopped chocolate in a medium sized heatproof bowl and set aside.
Place the cream in a small bowl and microwave about a minute or a little longer until cream is very hot, but not boiling.
Pour the simmering cream directly over the chocolate and let stand until the chocolate has softened, about 5 minutes.
Using a whisk, blend the melted chocolate and cream together until smooth and glossy.
Allow the ganache to cool slightly.
Remove the prepared pie from the refrigerator and carefully pour the ganache over the center of the pie, tilting if necessary to cover the entire top.
While the ganache is still gooey and tacky, arrange the pretzels and salted peanuts in desired design on the top of the pie.
When serving, carefully unbuckle the springform pan and remove the outer ring.
Chill until ganache is firm and you are ready to serve.
*Once the pie is prepared, it can be chilled in either the refrigerator or the freezer.