Food, Recipes, Slices/Pies/Tarts

Black Bottom Peanut Butter Pie with a Pretzel Crust

This recipe is certainly quite a mouthful in more ways than one! I was gifted a lovely glass pie dish from Pyrex to celebrate their 100 year anniversary and I started out trying to make a simple peanut butter pie. But as always, I had to put my own spin on things!


We don’t have graham crackers in Australia, so I substituted them for a combination of arrowroot biscuits and pretzels for the crust.

Then I feared the original version would be too sickly sweet, and stumbled across the concept of a “black bottom pie” and decided my dessert definitely needed a thick dark chocolate ganache in its base. And, to be fair, I feel most desserts need dark chocolate ganache incorporated somehow ;)


I kept the filling simple – it’s just cream cheese, peanut butter and a bit of sugar. Heaven. And finally, most peanut butter pies were topped with Cool Whip, another product we don’t have in Australia (but why would you use imitation whipped cream instead of the real deal? I’ve love to know!) so I omitted the cream topping and simply finished it off with a drizzle of dark chocolate and some crumbled pretzels.


Black Bottom Peanut Butter Pie with a Pretzel Crust

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Prep Time: 2 hours 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes
Servings: 12
Author: Swah


Pretzel Crust

  • 200 g arrowroot biscuits
  • 100 g salted pretzels
  • 180 g butter melted

Black Bottom (ganache layer)

  • 1/2 cup thickened cream
  • 110 g dark chocolate

Peanut Butter filling

  • 250 g smooth peanut butter
  • 250 g cream cheese room temperature
  • 1/2 cup caster sugar


  • 50 g dark chocolate
  • Crumbled pretzels


Pretzel Crust

  • Blitz biscuits and pretzels in the food processor until finely crushed.
  • Add in melted butter and pulse until just combined.
  • Press the biscuit mixture into a 24cm/9.5″ pie dish and put in the fridge to set.

Black Bottom (ganache layer)

  • Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.
  • Pour the ganache on top of the set pie crust, gently coaxing the chocolate mixture up the sides of the crust.
  • Return to fridge to set.

Peanut Butter filling

  • Place the cream cheese and sugar in a large mixing bowl and beat until smooth.
  • Add in the peanut butter and keep beating until smooth and creamy.
  • Pour onto pie crust and put in the fridge to set for at least 2 hours.


  • Melt the dark chocolate in the microwave in 30 second bursts until smooth and glossy.
  • Drizzle the chocolate over the top of the pie and crumble over a few pretzels.
  • Top with a final pretzel and enjoy!

So how was my bastardisation of the humble American peanut butter pie? Pretty damn delicious, if I do say so myself! This is a seriously rich pie, but it’s given balance by the omission of the whipped cream layer and the addition of the salty pretzels.


This glorious innards shot shows off the layers of the dessert well – a salty and sweet crust, a thick and fudgey ganache layer and a smooth and creamy peanut butter filling (with a crunchy topping of chocolate and pretzels for good measure!)

This is truly heaven on a plate.


And finally… Waka waka waka. Sorry, I forever have to turn pies into Pacman characters. Hah!


What’s your favourite American dessert? What would you like to see me try next?


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  • Reply Pearl - Pretty Mayhem July 21, 2015 at 3:56 pm

    I’ve never tried an American peanut butter pie but I have a feeling your Aussie version tastes even better. I could look at these pics forever, it looks soooooooooo good.

    • Reply Swah August 3, 2015 at 11:41 am

      Oh thank you Pearl! I can confirm this version tasted pretty bloody amazing!! :D

  • Reply Jessica @ Sweet Menu July 22, 2015 at 8:05 am

    This looks magical! I love the idea of a black bottom pie – all my favourite things in one tasty treat!

    • Reply Swah August 3, 2015 at 1:06 pm

      I’ve never made a black bottom pie before but had seem them a lot on Pinterest. It’s a great (and tasty) idea!

  • Reply Malinda @mybrownpaperpackages July 23, 2015 at 7:55 pm

    Oh my! Pretzels in with the biscuits – genius! And I would never so no to dark chocolate ganache!!!

    • Reply Swah August 3, 2015 at 1:07 pm

      I am obsessed with added pretzels to my biscuit bases, the added salty crunch is heaven!

  • Reply The Pretty And The Mayhem 26.07.15 - Pretty Mayhem July 26, 2015 at 6:50 pm

    […] ♥ Recipes to try this week: grilled corn salad, chicken pitas, and peanut butter pie with a pretzel crust. […]

  • Reply BEC July 26, 2015 at 7:32 pm

    Just at a time where I am craving something sweet and delicious!

    • Reply Swah August 3, 2015 at 1:08 pm

      This would surely satisfy even the strongest sweet tooth ;)

  • Reply Lauren @ Create Bake Make August 1, 2015 at 6:01 am

    This looks perfect! I agree, chocolate ganache should be added to everything :)

    • Reply Swah August 3, 2015 at 11:02 am

      Haha totally, when in doubt, add chocolate ganache ;)

  • Reply Anne Flint August 5, 2015 at 12:04 pm

    This recipe sounds so delicious. Definitely is on top of my list of recipes to try. Thank you for sharing such great ideas.

    • Reply Swah August 10, 2015 at 10:29 am

      You are very welcome Anne, glad you love it!

  • Reply Pyrex Australia September 3, 2015 at 11:53 am

    This was our afternoon indulgence! Thank you for celebrating our 100 years with us! :)

    • Reply Swah September 3, 2015 at 4:22 pm

      So glad you liked it guys! xx

  • Reply 13 Easy and Tasty No Bake Desserts - Love Swah August 16, 2016 at 6:25 pm

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  • Reply Jane Shrapnel April 11, 2018 at 9:58 am

    Sounds scrumptious & very creative! The chocolate base would stop your biscuit/pretzel base getting soggy as well as being a delicious addition. I’ve used this base/lining in fresh fruit pies for the same reason.

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