This easy, no-bake, frozen pie recipe speaks for itself: chocolate caramel peanut butter pretzel pie. Sweet and salty and quite simply, the BEST.
Life. This pie . . . is LIFE.
We’re going to peel this pie like an onion and look at every layer of awesome deliciousness:
- A buttery, salty pretzel pie crust.
- A silky, creamy, peanut butter whip filling, spiked with caramel.
- Drizzles of rich caramel.
- A dreamy chocolate ice cream layer, because CHOCOLATE.
- Extra drizzles of caramel and melted milk chocolate.
- Crushed up crispy, crunchy, salty, milk chocolate-covered pretzels.
- Little sprinkle snowflakes of flaky sea salt.
I mean. COME ON.
While you can always cool off this summer with another raspberry ginger beer ice cream float, sometimes . . . we all need a little chocolate. And peanut butter . . . and caramel . . . and pretzels. Okay. I’ll stop now. But seriously. The only thing standing between you and this slice of your best summer life is a quick trip to the grocery store. 😉
There were so many good things about this pie that it takes more than a one-mississippi just to say the name of it. But I had to give every layer of this pie its due respect, therefore . . . chocolate caramel peanut butter pretzel pie.
This recipe uses a no-bake pretzel pie crust in order to still get that crispy aspect of the pretzels. I tried this crust a couple different ways. The recipe, as written, is my favorite, which uses 6 tablespoons of butter. The crust is very crumbly — it will fall apart a bit as you scoop it out of the dish and then you just spoon those extra crumbs onto the plate or on top of your piece. I prefer the crust this way, because you still get that crunchy pretzel texture.
I also tried the crust with 8 tablespoons of butter, which will result in a crust that holds together. Still delicious. Not as much crunch. Your call.
I typically use milk chocolate chips for dipping pretzels. Place the chocolate chips in a bowl and heat in the microwave for 30 second intervals, stirring well between each interval.
For dipping the pretzels, you have two options, based on how soon you will eat the pie. If this pie is going to be eaten within the first few days, I recommend dipping whole mini pretzels into the melted chocolate and setting on parchment paper to set. Don’t worry about dipping the entire pretzel–the variation in color between the light pretzel and dark chocolate makes for a pretty pie topper. (As pictured.)
If you are making this pie well in advance or think it may take a while to eat it all, then I would recommend rough chopping your pretzels, stirring them into the chocolate so they are fully coated, and using a fork to transfer the coated pieces to parchment to set. (If they stick together a little, you can just break them up before you top the pie.) By fully coating them in chocolate, you prevent them from absorbing moisture in the freezer and losing some of the crispiness.