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Creamy and delicious–melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients Great recipe. Only it doesn’t take a whole 16 oz tub of whipped topping. More like 3/4 that amount.
AWESOME! Make sure that you beat the ingredients for about 3-4 minutes which makes it really fluffy and then stir in the whipped cream. I made this into 1 large deep dish pie and it was perfect and nice and high. I topped it with 1/2 cup of peanuts and then drizzled chocolate over the top and froze it. Take out of the freezer at least 1/2 hour before serving. When I served it, I drizzled chocolate on the plate and placed the pie on top of it. It was beautiful to look at and sinful eating it. Great find and easy.




1 1/4 cups salted pretzels

6 tablespoons unsalted butter, melted

1/4 cup brown sugar


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1/2 cup cream cheese, softened

1/3 cup smooth peanut butter

1/4 cup brown sugar

1/2 cup 35-percent whipping cream, whipped


3/4 cup roughly chopped dark chocolate

2 cups 35-percent whipping cream

Chocolate shavings, optional



For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.

For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.

For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).

Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

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