Frozen Peanut Butter Pie #chocolate #desserts

This solidified nutty spread pie is a flavorful (nearly) no-heat treat that is ideal for warm climate. It has a chocolate pretzel covering, a thick and smooth nutty spread filling, and is finished with a tasty ganache and loads of peanut spread mugs and pretzels. On the off chance that you adore sweet and salty pastries, this current one's for you!

You'll have to design out a some additional time for the pie to set. Which implies, altogether, this formula requires around 2 1/2 hours. I realize that appears to be a ton, yet just thirty minutes is hands-on time. So when you make it this late spring, you won't toil over it throughout the day, it'll be concealed in your cooler doing its thing.

Also try our recipe The BEST Chocolate Cheesecake

Frozen Peanut Butter Pie consisting of a graham cracker & pretzel crust, peanut butter filling, topped with chocolate, pretzels, and peanut butter cups.

INGREDIENTS
CRUST

• 1 1/4 cup chocolate cookie or graham cracker crumbs
• 1/2 cup pretzel crumbs
• 6 tbsp unsalted butter melted
• 2 tbsp dark brown sugar

FILLING

• 8 oz cream cheese at room temperature
• 1 1/4 cup smooth peanut butter
• 3/4 cup powdered sugar
• 1 tbsp vanilla extract
• 2 cups heavy whipping cream

TOPPING

• 1/2 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup heavy whipping cream
• 1/3 cup pretzels chopped
• 1/2 cup peanut butter cups

INSTRUCTIONS
CRUST

1. Preheat oven to 350 degrees. In medium mixing bowl combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist. Press into the bottom and up the sides of a 9-inch pie dish (I recommend a pie dish with a tall rim). Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.

FILLING

1. Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, mix until combined. In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half of the whipped cream into the peanut butter mixture. Fold the remaining whipped cream in until smooth and creamy. Pour into the cooled crust, then spread into an even layer.

TOPPING

1. Combine the chocolate and cream in a 2 cup glass measuring cup or a medium size microwave-safe bowl, heat at half power for one minute, stir then repeat. Remove and whisk for 1 minute until smooth. Spread over the filling, then top with chunks of peanut butter cups and pretzels. Chill for 2 hours, remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve cold.

Read more our recipe Strawberry Rosé Sangria

Source : https://bit.ly/2Gyw3Vp