This luscious peanut butter pie is paired perfectly with a salty-sweet chocolate pretzel crust and secretly on the healthier side – but it’s so good you would never know it!
Now don’t get me wrong, I am all for going all out on your favorite desserts now and then but when a slightly “lightened up” version that tastes just as good as the classic is possible….. then why the heck not?? Peanut butter pie has always been one of my absolute favorite pies so I thought I would give it a little glow-up as it were. Here’s a few of the easy swaps I decided to make:
- All natural creamy peanut butter. For me this one is really a no-brainer because it couldn’t be an easier swap to make! Literally every grocery store I’ve ever been to has at least one variety of peanut butter that is either just peanuts or just peanut + salt. Standard peanut butters (I’m looking at you Jif) tend to be full of unnecessary ingredients including added sugar.
- 1/2 of the cream cheese. For this recipe I swapped half of the cream cheese with plain Greek yogurt. More protein but tastes the same? I’ll take it!
- Less sugar. For this recipe I cut pack on the standard amount of sugar I see in most peanut butter pie recipes and also swapped the standard white or powdered sugar with all natural maple syrup.
This honestly might be my new favorite recipe on the blog, so I hope you enjoy!
Reasons why you’ll love this easy peanut butter pie:
- Super easy easy to make. It may look like a lost of steps but trust me it’s easy!
- So dang creamy and luscious.
- Can easily be made gluten free – I used these gluten free pretzels.
- Makes for the perfect lightened up peanut butter pie but still tastes amazing.
- The perfect combo of sweet and salty.
This pie requires 3 steps.
- Make the crust. You will need to prepare the dough, then bake the crust and fully let it cool before filling it with the peanut butter mixture.
- Make the peanut butter filling. Once the filling is ready, fill your crust with it and chill until set.
- Make the ganache. Once the ganache is ready, let it mostly cool before spreading it over the set peanut butter mixture.
Pie tips:
Chill the filling in the crust for several hours before serving or the filling might not be set. After enough chilling time, the filling will firm up, making it easier to cut through the pie.
You can make this pie a day ahead of time. It keeps well in the fridge or freezer, covered tightly.
You can top the pie with additional whipped cream if you want. I also like to top with chopped up peanut butter cups.
If you love this recipe, you may also like:
- Easy Honey Lemon Tart
- Peanut Butter Pretzel Energy Bites
- Peanut Butter Cookie Dough Bars
- Gluten Free Blueberry Cobbler
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Healthier Peanut Butter Pie with a Chocolate Pretzel Crust
- Cook Time: 18 mins
- Total Time: 2 hrs 30 mins
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This luscious peanut butter pie is paired perfectly with a salty-sweet chocolate pretzel crust and secretly on the healthier side – but it’s so good you would never know it!
Ingredients
- 2 cup finely ground pretzels
- 1/3 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla
Filling
- 3/4 cup creamy peanut butter
- 4 oz dairy free cream cheese, softened
- 1/2 cup plain greek yogurt
- 1/4 cup maple syrup
- 8 oz whipped topping, defrosted (I used coconut whip)
Ganache:
- 1/4 cup milk (I used cashew)
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350F and grease a pie dish with non-stick spray.
- In a medium bowl mix together ground pretzels (I ground mine in a food processor) and cocoa powder, coconut oil, maple syrup, and vanilla.
- Press into the bottom of pie dish and up the sides. Bake for 18 minutes. Let crust cool completely while preparing the filling.
- In a stand mixer (or using a hand mixer) beat together peanut butter, cream cheese, yogurt, and maple syrup until smooth. Next add in thawed whipped topping and mix until combined.
- Pour into cooled crust and freeze for 2 hours
- Gently heat milk and chocolate in a small saucepan on the stove on low. Stir frequently until completely melted then take off the heat.
- Allow mixture to cool to a warm, but not hot, temperature. Pour over top of pie and spread to edges. Return pie to freezer and freeze at least until chocolate is set.
- Slice and enjoy! Store in fridge or freezer.
Notes
- Once the pie was ready to serve, I added additional whipped topping on top as well as chopped peanut butter cups (optional).
- Category: dessert
- Method: oven
- Cuisine: American
Keywords: peanut butter pie, pie, peanut butter cup pie, peanut butter
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