With my older two heading back to school this week I've been brainstorming a few fun new things to do with my younger two during the day. Josie has a huge sweet tooth (just like her mama!) and I thought it would be fun to start a Friday tradition of trying out a new pie recipe with her as a special end of the week treat for our guys.
I checked out First Prize Pies from the library and handed it to Chris to pick out our first recipe. I was not surprised when he landed on this Peanut Butter Pretzel icebox style pie, Josie and I had so much fun this afternoon making it together.
After dinner tonight Josie presented it to the table and we all oohed and ahhed as we broke into the delicious treat. Salty, chocolaty, peanut butter cream - we all agreed it was really yummy and Levi said it was the best pie he's ever had!
I am already looking forward to next Friday's masterpiece, Josie said she wants to try something with strawberries!! Happy Friday, everyone!
Chocolate Peanut Butter Pretzel Pie (Trifecta Pie) from First Prize Pies
8 ounces salted pretzels
8 tablespoons unsalted butter, melted
3/4 cup heavy cream
4 ounces cream cheese, room temp
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/2 cup bittersweet chocolate chips
1/4 cup heavy cream
Make the crust: Grind the pretzels in a food processor until finely ground, pour in the butter and use your hands to blend until the texture of wet sand. Press into a nine nice pie pan and chill the crust in the fridge or freezer until ready to use.
Make the filling: in a stand mixer with the whisk attachment whip the cream until stiff peaks form Set aside and using the paddle attachment mix together the cream cheese, powdered sugar and peanut butter until fully incorporated. Add in the whipped cream and mix until blended and then pour the peanut butter cream into the crust and smooth the top with a spatula. Put it into the fridge or freezer for 15 minutes to set up.
Make the topping: Put the cream and chocolate chips in a microwave safe bowl and heat on medium for 1 minute. Let stand for 1 minute and then blend the chocolate and cream together to make the ganache. Pour over top of the peanut butter layer and spread with a spatula and then sprinkle with pretzel pieces for garnish. Chill in the fridge or freezer until ready to serve.