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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! 

A salty pretzel crust layered with gooey hot fudge, a silky and creamy peanut butter custard for the filling and topped with curls of chocolate, chocolate fudge and crushed pretzels.

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!

A slice lifted out of a Peanut Butter Fudge Pie with Pretzel Crust

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.

A salty pretzel crust layered with gooey hot fudge, a silky and creamy peanut butter custard for the filling and topped with curls of chocolate, chocolate fudge and crushed pretzels.
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!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients

Pretzel Crust

  • 3/4 cup crushed pretzel
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 stick 1/2 cup butter, melted

Pie Fillings

  • 1 cup hot fudge sauce plus extra for drizzling
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/2 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
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.
Notes

Nutrition

Calories: 272kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 159mg | Potassium: 111mg | Fiber: 1g | Sugar: 20g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.9mg
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Fudge Pie

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Alyssa

Hi! Has anyone tried making this gluten free? Thinking about making it for Thanksgiving, but would have to use gluten free pretzels and gluten free flour. This sounds amazing!!

Heidi

Made this for our Christmas Eve dessert! It was fabulously delicious and everyone loved it!! The only disappointment – no leftovers!!

[email protected] better way to homeschool

I was pretty confident that I could avoid “over sugaring” during the holidays… …until now.
Peanut butter is my kryptonite.

Steven Hall

I used to drive a truck in Illinois, and on Wednesdays I did an out of town run delivering frozen foods. On the long drive home at the end of the day there was a coffee shop/cafe at a crossroads in the country where I would stop and sometimes have a slice of homemade pie. I looked up at the chalkboard and saw Peanut Butter pie and I laughed and said “There’s no such thing as peanut butter pie!” They pointed to a framed award from Farmer’s Wife Magazine for Peanut Butter pie and told me I better order some… Read more »

Jane Steiger

Can I freeze this pie once it is in the refrigerator for a couple of hours? Thanks!

Maggie

5 stars
I enjoy watching you very much, you have a wonderful way about you. Your recipes are GREAT! I just found you and signed up as a subscriber, so I look forward to trying and watching you make many more tasty goodies! Thanks so much for sharing your talent with me.

Anonymous

My filling turned out kind if gelatinous. It tasted fine so I still poured (sort of just flopped in actually) it into my pie crust. Will it turn out??

Oh man, I feel so bad for taking a day to respond! I was on vacation!

So you cooked the filling a little too long. No worries, I bet it still tasted great, it was just a bit off texturally. Next time just simmer it a little less. And immediately remove it from the heat when it thickens to your desired consistency. Let me know how it ended up overall.

Anonymous

Hi! My pie won 2nd place in our little office pie-off! Lol. So texturally it was a little off–but people still LOVED it! And it was so beautiful! Thanks for the reply too. I'm going to make this pie again for Thanksgiving this week!

Now you just need a lactose free version for those of us with lactose intolerant children. It does sound absolutely amazing though. If it weren't for my daughter's allergy I would make that for dessert tonight.

atreyucrimmins.com

You're killing me here. See me sashay down to hell with blocked arteries and a blissful smile my face. Cannot wait to try this. You might never hear from me again, nor will anybody, but it'll be worth it.

yummmmmm!

Hmm, how can this NOT be absolutely great?! 🙂

It looks delish!!

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