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Black Bottom Peanut Butter Pie with a Pretzel Crust

Swah
Prep Time 2 hrs 30 mins
Cook Time 10 mins
Total Time 2 hrs 40 mins
Servings 12

Ingredients
  

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

Topping

  • 50 g dark chocolate
  • Crumbled pretzels

Instructions
 

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.

Topping

  • 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!