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  • Sonja Dempers

    Peanut Butter Pie with Pretzel Crust Ingredients 1 1/2 cups coarsely crushed pretzels, reserve some for the top 2/3 cup butter, melted 1/3 cup caramel sauce, either homemade or commercial 1 (12 oz) package chocolate chips -milk, bittersweet, semi sweet, dark, or a combination -reserve some for topping 1/3 cup heavy cream 1 1/4 cup creamy peanut butter 1 (8 ounce) package cream cheese, softened 1/2 cup sugar 1 pint heavy cream 1/3 cup sugar Fleur de Sel Instructions 1. Preheat the oven to 350. 2. Add the melted butter to pretzel crumbs and toss with a fork. 3. Press the mixture into a 10 inch pie plate, firmly. 4. Bake for 10 minutes, or until set. 5. Remove from oven and allow to cool completely. 6. Heat the 1/3 cup of heavy cream to a simmer. 7. Remove from heat and stir in the chocolate chips. 8. Continue to stir until mixture is smooth and all of the chips are melted. 9. Set aside. 10. Add the peanut butter and cream cheese to a mixer fitted with the paddle attachment. 11. Beat until the peanut butter and cream cheese mix and soften. 12. Add the 1/2 cup sugar and beat until there is no graininess. 13. Set aside. 14. In a clean mixer bowl, with the whip attachment whip the cream until it begins to thicken. 15. Slowly add the 1/3 cup sugar as you continue to whip the cream until it is thick and fluffy. 16. Do not overbeat. 17. Carefully fold half of the whipped cream into the peanut butter mixture, be sure not to deflate the cream. 18. Fold in the rest of the whipped cream. 19. Add the caramel to the prepared crust. 20. Chill briefly. (10 -15 minutes, just to set) 21. Spoon the chocolate on top of the caramel and chill for 10 minutes or so. 22. Add the peanut butter mixture. 23. Top with the reserved chocolate and pretzel crumbs 24. Just before serving top with a sprinkle of Fleur de Sel if desired. Notes: A great homemade caramel sauce can be foun

  • Nicole Brummer

    peanutbutter pie with pretzel crust

  • Jillian Hamlett

    Peanut Butter Pie with Pretzel Crust « Dessert «

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