Get ready for a pie that will change your life! Peanut Butter Hot Fudge Pie with Pretzel Crust is sure to be a family favorite!
I’ve done something bad. Something very bad. I think this pie may be the death of me. Several years ago I decided to make the perfect peanut butter pie. You really should just stop reading now because it may be the death of you as well. In my opinion, it is heaven on a plate. You’ve got the salty pretzel topped with a layer of gooey hot fudge, and then the bulk is the peanut butter custard which is silky and creamy. I’m in love.
This right here, is the perfect peanut butter pie. Who doesn’t love the combination of chocolate and peanut butter? I’ve made this for several years now and it’s always the first pie gone.
This pie is my absolute favorite pie of all time. I have always preferred cream pies over fruit pies, but this pie takes things to a whole new level. Everyone that I’ve ever served this pie to has absolutely raved about it. Be sure to let me know when you try it!
MY OTHER RECIPES
Watch the video to see just how I make this pie and get special tips and tricks for the recipe. Sometimes it really helps to get a visual to walk you through every step and I’ve got it for you. You can also check out my YouTube Channel where I have hundreds of episodes.
Peanut Butter Hot Fudge Pie with Pretzel Crust
Peanut Butter Fudge Pie with Pretzel Crust
Author: Rachel Farnsworth
- ¾ cup crushed pretzel
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 1 stick (1/2 cup) butter, melted
- 1 cup hot fudge sauce, plus extra for drizzling
- ¾ cup sugar
- ⅓ cup cornstarch
- ½ cup peanut butter chips
- 2 tablespoons creamy peanut butter
- 1 cup milk
- 1 cup heavy cream
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- 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.
This recipe first appeared on The Stay At Home Chef on November 29, 2012