This is SO YUMMY. I've been in a pie-making mood lately and since we've had a few occasions to bring desserts to family functions, I made this recently and we couldn't get enough!!
Ingredients:
Filling:
1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup heavy whipping cream, whipped
Chocolate Whipped Cream:
3/4 cup roughly chopped dark chocolate
2 cups heavy whipping cream
Chocolate shavings or chocolate sprinkles
Directions:
For the crust: Pulse the pretzels in a food processor until finely ground (I used my nutria-ninja blender). In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix and press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Add the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate. Once cooled, beat the chocolate cream with a mixer until thick and spreadable.
Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings or sprinkles.
Ingredients:
Crust:
1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar
6 tablespoons unsalted butter, melted
1/4 cup brown sugar
Filling:
1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup heavy whipping cream, whipped
Chocolate Whipped Cream:
3/4 cup roughly chopped dark chocolate
2 cups heavy whipping cream
Chocolate shavings or chocolate sprinkles
Directions:
For the crust: Pulse the pretzels in a food processor until finely ground (I used my nutria-ninja blender). In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix and press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Add the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate. Once cooled, beat the chocolate cream with a mixer until thick and spreadable.
Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings or sprinkles.
