Creamy and delicious–melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients

Great recipe. Only it doesn’t take a whole 16 oz tub of whipped topping. More like 3/4 that amount.

AWESOME! Make sure that you beat the ingredients for about 3-4 minutes which makes it really fluffy and then stir in the whipped cream. I made this into 1 large deep dish pie and it was perfect and nice and high. I topped it with 1/2 cup of peanuts and then drizzled chocolate over the top and froze it. Take out of the freezer at least 1/2 hour before serving. When I served it, I drizzled chocolate on the plate and placed the pie on top of it. It was beautiful to look at and sinful eating it. Great find and easy.
About as easy as an elegant, “wow” dessert can get! Cut the recipe in half to make only one pie. I made an Oreo crust for this one, using 1-1/2 cups Oreo crumbs and 2 Tb melted butter. Used low fat whipped topping and 1 cup Splenda (as no matter what it says on the package, I find that it takes more Splenda to equal the required amount of sugar.) Still, it was not overly sweet. Diced up Reese’s Peanut Butter cups and sprinkled on the crust before adding filling, then garnished the top with PB Cup quarters, standing up, which dressed up the presentation of this deceptively easy dessert, making it look “gourmet.” The slightly salty counterpoint of the PB Cups was the perfect foil for the sweet filling. I was going to make hot fudge to serve with it, but because of the excellent flavor and texture, this pie can easily stand on its own, without any embellishment. It set up very firmly in about 2-1/2 hours. Easier cutting if you let it stand for 10 minutes out of the freezer. Be sure to set an alarm so you don’t overthaw it. A++


1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar

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YIELD:8 servings


1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar

1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup 35-percent whipping cream, whipped

3/4 cup roughly chopped dark chocolate
2 cups 35-percent whipping cream
Chocolate shavings, optional


For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.

For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.

For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).

Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

Nutrition Facts
Per Serving: 432 calories; 27.8 g fat; 41.4 g carbohydrates; 7.2 g protein; 17 mg cholesterol; 299 mg sodium

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