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–+ servings

Pretzel Peanut Butter Chocolate Pie

Amazing, 7-ingredient peanut butter chocolate mousse pie with a salty pretzel crust. Rich, savory-sweet, and so easy to make.
Author Minimalist Baker
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Pie pan filled with Pretzel Peanut Butter Chocolate Pie
4.63 from 32 votes
Prep Time 5 hours 30 minutes
Cook Time 12 minutes
Total Time 5 hours 42 minutes
Servings 8 (slices)
Course Dessert
Cuisine Vegan
Does it keep? 3-4 Days

Ingredients

FILLING

  • 1 14-ounce can coconut cream*
  • 1 cup dairy-free dark chocolate (chopped)
  • 1/4 cup salted creamy natural peanut butter
  • 1/4-1/2 cup organic icing/powdered sugar (optional // or other sweetener of choice, such as maple syrup)

CRUST

  • 1 3/4 cups finely ground pretzels (leaving a little bit of texture // GF for gluten-free eaters // see photo)
  • 1/4 cup organic cane sugar
  • 1 stick vegan butter (melted // 1 stick = 1/2 cup)

TOPPINGS optional

US Customary - Metric

Instructions

  • Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally to incorporate. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
  • Use a whisk to gently stir the mixture until it's completely incorporated and smooth (see photo). Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
  • In the meantime, preheat oven to 325 degrees F (162 C).
  • To a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine - it should be moist and moldable - add more melted butter (1-2 Tbsp // amount as original recipe is written // adjust if altering batch size) if too dry and crumbly.
  • Transfer mixture to a standard 9-inch pie pan (adjust number/size of pan if altering batch size) and use hands to form a uniform crust, working it all the way up the edges of the pan.
  • Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
  • Once the filling is chilled and mostly hardened (again, it shouldn't run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
  • Add peanut butter and mix once more.
  • Sample and add sweetener to taste. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup and 3-5 Tbsp organic powdered sugar (amounts as original recipe is written // adjust if altering batch size).
  • Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
  • Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
  • To serve, top with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels (optional). Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.

Notes

*I haven't tried this pie with full-fat coconut milk, but suspect it would work! I do recommend using coconut cream if possible.
*Nutrition information is a rough estimate calculated with lesser amount of powdered sugar.
*Pretzel crust method adapted from Michael Symon.
*Mousse filling inspired by Oh She Glows.

Nutrition (1 of 8 servings)

Serving: 1 slices Calories: 444 Carbohydrates: 27.6 g Protein: 5.6 g Fat: 35.6 g Saturated Fat: 15.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 594 mg Fiber: 2.5 g Sugar: 12.1 g