clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of pie on a white plate

Healthier Peanut Butter Pie with a Chocolate Pretzel Crust

  • Author: Colleen
  • Cook Time: 18 mins
  • Total Time: 2 hrs 30 mins
  • Yield: 10 slices 1x
  • Diet: Gluten Free


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!




  • 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)



  1. Preheat oven to 350F and grease a pie dish with non-stick spray.
  2. In a medium bowl mix together ground pretzels (I ground mine in a food processor) and cocoa powder, coconut oil, maple syrup, and vanilla.
  3. Press into the bottom of pie dish and up the sides. Bake for 18 minutes. Let crust cool completely while preparing the filling.
  4. 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.
  5. Pour into cooled crust and freeze for 2 hours 
  6. Gently heat milk and chocolate in a small saucepan on the stove on low. Stir frequently until completely melted then take off the heat. 
  7. 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.
  8. Slice and enjoy! Store in fridge or freezer.


  1. 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