Djuna’s Chocolate Peanut Butter Pretzel Pie

Chocolate Peanut Butter Pretzel Pie

by Djuna Passman

I love sharing meals with friends. It is one of the things I find myself missing most right now. Dessert is my favorite part, there is something magical about the end of the meal, everyone full and happy, conversations becoming a little more intimate, final glasses of wine being poured, the rich aroma of coffee filling the air, and of course the dessert. I shared one of my go-to chocolate cake recipes recently. So many of you reached out sending pictures of the cakes you baked, asking for additional recipes, and sharing some of your favorite cookie and cake recipes with me. While not the same as gathering around the table to share a meal and conversation, connecting with all of you and knowing that we may be physically separated but we are all eating the same cake was heart-warming.

I want to share another one of my favorite recipes. This pie is easy to make, sweet, salty, decadent, and just plain comforting. Added bonus, there is a step in the prep to help you get out any pent up quarantine aggression (yes yogis, it is okay to be angry).

Chocolate Peanut Butter Pretzel Pie

Ingredients

Filling:

  • 1 14-ounce can coconut cream (full-fat coconut milk can be used)
  • 1 cup dark chocolate, chopped
  • 1/4 cup salted creamy natural peanut butter
  • 1/3 cup powdered sugar (maple syrup works well too)

Crust:

  • 1 3/4 cups finely ground pretzels, leaving a little bit of texture
  • 1/4 cup sugar
  • 1 stick butter, melted

Directions:

  1. Melt coconut cream and dark chocolate in a small pan over medium-low heat, stirring occasionally.
  2. Pour coconut cream and chocolate mixture into a mixing bowl and add peanut butter; mixing until smooth.
  3. Refrigerate for 2-3 hours.
  4. In the meantime, pre-heat oven to 325° F.
  5. Crush pretzels! (This can be done in a food processor or place them in a sealed plastic bag and smash away.)
  6. Mix pretzel meal, sugar, and melted butter into a large bowl.
  7. Transfer mixture to a standard 9-inch pie pan and use your hands to create a piecrust.
  8. Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
  9. Once the filling is chilled and mostly hardened (it shouldn’t run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute.
  10. Transfer to the cooled pretzel crust and smooth the top with a spoon.
  11. Cover loosely and let chill for another 2-3 hours, or overnight. (Place in freezer for a half hour for instant gratification.)

Top with homemade or store bought whipped cream. Enjoy!