Ingredients
Scale
For the crust
- 2 cup crushed gluten-free pretzel crisps
- 1 tbsp granulated sugar
- 4 tbsp melted butter
For the filling
- 16 oz cream cheese, softened
- ½ cup sour cream
- 1 cup powdered sugar
- ½ cup heavy whipping cream
- 1½ cup creamy peanut butter
For the topping
- 8 oz semi-sweet chocolate chips
- ¼ cup cooking oil
Whipped Cream
- 3 cup whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
For the crust
- Mix crushed pretzels and sugar together. Then, add butter. Stir until moistened.
- Press into 9 inch pie pan and bake at 350°F for 10 minutes.
- Let crust cool. Once cooled, freeze for one hour.
For the filling
- Blend first three ingredients together until smooth and creamy.
- Add remaining ingredients and continue to blend for one minute.
- Carefully pour filling into frozen pretzel crust.
- Refrigerate for three hours.
For the topping
- Melt chocolate chips and oil in small sauce pan over low heat stirring continuously. If chocolate becomes less smooth, add more oil. Do not add milk.
- Once chocolate is melted and is at pouring consistency, pour carefully over filling. Then gently smooth top evenly with a butter knife.
For the whipped cream
- Beat whipping cream and powdered sugar until soft peaks form.
- Add vanilla and beat an additional 30 seconds.
- When pie is ready to serve, top each slice with whipped cream.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0