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Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

Ok, I missed Pi day last week but it’s not too late to make pie, right? This pie is a life-changer. The salty-sweet crunchy pretzel crust is the base of a chocolate pudding pie topped with homemade light and fluffy peanut butter whipped cream.  The idea for this pie came to me in a dream (I know…ridiculous..) and I have a feeling I’ll be dreaming about it a lot more now that I’ve actually made and eaten it!

Since this pie was brought on by a dream, when I went to make it, I had no idea if a pretzel crust would even work.  Spoiler..it did and it was amazing!! It is made just the same way cookie pie crusts (which I loveeeee) are made–by crushing up pretzels in a food processor, adding some butter and sugar, and a quick trip to the oven to help keep it all together.

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

When you crush up the pretzels, you can leave a lot of big pretzel chunks to retain a lot of that salty crunch. Did you know that Snyder’s makes gluten-free pretzels?? They taste like regular pretzels but are maybe even a little bit lighter and crunchier (yum!!)

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

When the pretzel crust is in the oven it smells JUST like the the sweet pretzels from pretzel shops at the mall!

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

 

Confession: I love homemade chocolate pudding, but I didn’t have enough egg yolks and I needed this pie NOW, so I just used an instant boxed pudding mix. It was still amazing.

 

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

 

The peanut butter whipped cream is super easy, just some heavy whipping cream, vanilla extract, some powdered sugar, and a couple of tablespoons of creamy peanut butter. The resulting whipped cream is light and fluffy with a subtle yet distinct peanut butter flavor.

 

 

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

If you don’t want waste time piping out whipped cream, you can just plop the whipped cream onto the whole pie and dig in!

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream

 

Chocolate Pudding Pie with Pretzel Crust and Peanut Butter Whipped Cream
Serves 8
A chocolate pudding pie with a gluten-free salty-sweet crunchy pretzel crust and a light and fluffy peanut butter whipped cream.
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Prep Time
15 min
Cook Time
9 min
Prep Time
15 min
Cook Time
9 min
Ingredients
  1. 2 cups chocolate pudding, prepared
  2. Chopped chocolate or chocolate shavings for topping, if desired
  3. For Crust
  4. 1 1/2 cup pretzels (gluten-free if desired), finely crushed
  5. 1/3 cup brown sugar (64 g)
  6. 1/2 cup unsalted butter, melted
  7. For Peanut Butter Whipped Cream
  8. 1 cup (8 oz) heavy whipping cream, very cold
  9. 2 tbsp (32 g) creamy peanut butter
  10. 3 tbsp (23 g) powdered sugar
  11. 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 350°F. In a medium bowl, stir together crushed pretzels, brown sugar, and butter and press into 8 1/2 inch pie plate, using a fork to flatten and press crust into the sides of the plate. Bake 9 minutes.
  2. To make whipped cream, place cream, peanut butter, powdered sugar, and vanilla extract into the bowl of a stand mixer (you can also use a hand mixer with whip attached). With a whip attachment, beat mixture just until soft peaks form. The peaks should be soft enough to droop if you hold up the beater, but shouldn’t stand up straight.
  3. Once crust has cooled for at least 10 minutes, pour pudding into crust and top with whipped cream and chopped chocolate, if desired.
Notes
  1. 1 ½ cups crushed pretzels was about 3 ½ cups mini pretzels, or about 4 oz. This can be made with either gluten-free pretzels or regular pretzels.
My California Kitchen http://mycaliforniakitchen.com/

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