Oh My Peanut Butter Pie Wa Pretzel Crust Recipes

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

Steps:

• 1. Toss pretzel crumbs with melted butter, then press into a 10-inch pie pan. Bake at 350° for apx. 10 mins. Allow to cool
• 2. Bring 1/3 cup of heavy cream just to a simmer, then remove from heat and add chocolate chips; stir until smooth and set aside.
• 3. Using the paddle attachement on your mixer, beat peanut butter and cream cheese until combined. Add 1/2 sugar and beat until thoroughly incorporated (no graininess.)
• 4. Using a clean bowl, whip cream until it just begins to thicken; continue to whip as you slowly add in the 1/3 cup of sugar. Whip until the cream is fluffy... then stop! You want to be careful not to overbeat.
• 5. Using a gentle touch, slowly fold half of the whipped cream into the peanut butter mixture. Repeat with second half of the whipped cream.
• 6. Add the caramel to your cooled pretzel crust; chill until set (apx 10 minutes). Repeat this step, this time adding the chocolate. Finally, top with the peanut butter mixture and a sprinkling of the reserved chocolate and pretzels.