PieDay Friday: Chocolate Peanut Butter Pie in a Pretzel Crust

This decadent pie was inpired yet again by my pie loving brother-in-law Kevin! A perfect blend of salty and sweet, crunchy and creamy, this pie is sure to be a crowd pleaser.

Tips:

• Garnish with additional sugared pretzels by following the recipe for the pie crust, only don't crush the pretzels.  Mix together the melted butter and sugar and toss with whole pretzel sticks (or traditionaly shaped pretzels). Place, in a single layer, on a lightly greased baking sheet and bake at 350 for 8 minutes. Let cool and break up into bite sized pieces and sprinkle on top of pie just before serving.

Chocolate Peanut Butter Pie in a Pretzel Crust

Pretzel Crust

2 cups finely crushed pretzels

2/3 cup sugar

1 cup melted butter, more if needed

 

Combine all ingredients in a large bowl and toss together, coating pretzels entirely. If the pretzels seem too dry, you can add an additional tablespoon of butter. Press firmly on bottom and sides of 9 inch pie pan. Bake at 350 degrees for 8 minutes. Cool completly.

Chocolate Layer

1/2 cup semi-sweet chocolate chips
2 tablespoons butter
1 tablespoon  light corn syrup

In a microwave safe bowl, melt chocolate chips and butter for 30 seconds and stir. Continue to microwave and stir at 15 second intervals until all chips are melted. Add cornsyrup and stir to combine. Pour warm chocolate mixture over cooled pretzel crust, spreading evenly with a spatula.  Let chocolate cool in pan before adding the mousse layer.

Peanut Butter Mousse

1 package cream cheese, softened

1 cup peanut butter
1/2 cup sugar
1 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, whipped

 

Beat together cream cheese, peanut butter, sugar, powdered sugar and vanilla. Gently fold in whipped cream. Spoon into pie pan, atop of cooled chocolate. Chill for 2 hours before serving.