This Salted Maple Peanut Butter Pie shakes up the holiday classics you usually find on the dessert table this time of year. The filling has just the right amount of peanut butter and is perfectly balanced with the saltiness of the pretzel crust adding a welcome crunch to every bite. This recipe is another no-bake treat to save room in your oven this holiday season, and don’t forget it’s also delicious for breakfast the next morning!
If you try this recipe, I’d love to see how it turns out! Tag me on Instagram @thepurpleplate_ or on TikTok @thepurpleplate and hashtag #thepurpleplate!
INGREDIENTS
Salty Pretzel Crust
4 cups mini pretzels, crushed (See note #1)
1/4 cup brown sugar, lightly packed
1 stick unsalted butter, melted
1 tbsp maple syrup
Maple Peanut Butter Filling
3/4 cup creamy peanut butter
4 oz cream cheese, softened
1/2 cup brown sugar, lightly packed
1 tsp maple extract
1/4 tsp salt
1 1/4 cup heavy cream, whipped into whipped cream (See note #2)
Salted Maple Whipped Topping
1 cup heavy cream
1 tsp maple extract
Pinch of salt
INSTRUCTIONS (See note #3)
Start by making the crust by crushing the mini pretzels in a ziplock bag with a rolling pin (see note #4). Transfer the crushed pretzels into a medium bowl and combine with brown sugar, melted butter, and maple syrup. Pour into a pie dish and press into the bottom of the pan with the bottom of a glass cup or rubber spatula. Press evenly and up the sides. Place in the freezer. Wipe out the medium bowl (you’ll use it in the next step).
In the wiped out bowl, make the maple peanut butter filling by combining the peanut butter, cream cheese, brown sugar, maple extract, and salt with a hand mixer. Wipe down the whisks of the hand mixer.
In a separate small bowl, use the hand mixer to whip 1 1/4 cups of heavy cream until stiff peaks form. Spoon the homemade whipped cream into the peanut butter mixture and use the hand mixer to combine until smooth and silky. Again, wipe down the whisks of the hand mixer and set aside.
Remove the pretzel crust from the freezer and spoon the peanut butter filling into the shell spreading in an even layer. Place in the refrigerator for at least 2 hours to set (see note #5).
When the pie is done setting in the fridge, use the hand mixer to whip the final cup of heavy cream. Once stiff peaks form, add maple extract and a pinch of salt. Remove the pie from the fridge and spread or pipe the maple whipped cream on top. Sprinkle with extra pretzels before slicing. Serve and enjoy!
RECIPE NOTES
If you can’t find mini pretzels, regular sized will work just fine. Be sure to adjust the measurement by using about three cups of regular sized pretzels. Keep the measurements for the butter, maple syrup, and brown sugar the same.
There are two calls for heavy cream in this recipe for both the filling and the maple whipped cream topping. I recommend buying a 16 ounce carton of cream from the grocery store to make sure you have enough!
If you’d like to make this recipe the day before, make it through step 4 and continue on with step 5 when ready to serve.
You can also use a food processor for this step. This recipe is written to limit how many dishes you have to use, so using the food processor method will be an extra appliance to pull out but will get you a finer ground crust. If you prefer that consistency and don’t mind the extra clean up, go for it!
This is an essential step to achieve a sturdy slice of pie! You can serve before 2 hours, you’ll just have more of a pudding than a pie. This pie is meant to be (and best when) served cold.
