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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.
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5 from 2 votes

Peanut Butter Fudge Pie with Pretzel Crust

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 Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Fudge Pie
Servings: 16 Servings
Calories: 272kcal

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.

Video

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