Peanut Butter Fudge Pie with Pretzel Crust
User Reviews
5
Peanut Butter Fudge Pie with Pretzel Crust
Description
Peanut Butter Fudge Pie with Pretzel Crust begins with a crust made from crushed pretzels, flour, sugar, and melted butter pressed into a pie pan and baked until firm. The baked crust offers salty crunch contrasting the sweet filling.
The filling is prepared on the stovetop by cooking sugar, cornstarch, milk, heavy cream, peanut butter chips, and creamy peanut butter until bubbling and thickening. Tempered egg yolks are whisked in quickly to avoid curdling, then the mixture cooks briefly more before removing from heat. Butter and vanilla extract are stirred in to enrich the texture and flavor, resulting in a thick, creamy peanut butter fudge custard.
Once assembled with a layer of hot fudge sauce spread on the cooled crust, the filling is poured on top and allowed to set, creating a layered pie combining salty, sweet, chocolaty, and peanut buttery elements. Drizzling additional hot fudge can enhance presentation and taste.
Ingredients
Pretzel Crust
- 3/4 cup pretzel crushed
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 cup butter melted
Pie Fillings
- 1 cup hot fudge sauce plus extra for drizzling
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/2 cup peanut butter baking chips
- 2 tablespoons peanut butter creamy
- 1 cup milk
- 1 cup heavy cream
- 3 egg yolk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool.
- Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.
- Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken.
- Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth.
- Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving.
- Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 63mg | 21% |
| Sodium | 159mg | 7% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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