Chocolate Peanut Butter Pudding Pie with a Sweet n' Salty Pretzel Crust
 
Prep time
Cook time
Total time
 
A chocolate peanut butter pie with a gluten free sweet and salty pretzel crust. Topped with Cool Whip, Reese's Peanut Butter Cups, and a homemade peanut butter caramel drizzle.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • For Crust:
  • 2 cups Glutino brand gluten free pretzels
  • 8 Glutino brand gluten free crackers (original)
  • ¼ cup plus 2 tablespoons packed brown sugar
  • 5 tablespoons melted butter
  • For Pie Filling:
  • 2 (3.4 oz) packs Jell-O brand instant chocolate pudding
  • 2½ cups skim milk
  • 2 tablespoons cocoa powder
  • ¾ cup creamy peanut butter
  • For Peanut Butter Caramel Drizzle:
  • ¼ cup light corn syrup
  • ¼ cup skim milk
  • 1 cup dark brown sugar
  • ¼ cup (4 tablespoons) butter, cut into 4 slabs
  • dash of salt
  • ¼ cup creamy peanut butter
  • Toppings:
  • Cool Whip
  • 6-7 mini Reese's Peanut Butter Cups, cut in half
  • 1 Snickers candy bar, roughly chopped
Directions
  1. Preheat oven to 350 degrees. In a food processor, grind together pretzels, crackers, and brown sugar into semi-fine crumbs. Pour into a medium sized mixing bowl. Stir in melted butter until all crumbs are coated. Press mixture down into and up the sides of a 9" pie plate. Bake at 350 degrees for 12-15 minutes or until golden brown and set on edges. Remove from oven and allow to completely cool.
  2. Begin making pie filling by mixing together pudding packs, milk, and cocoa powder. Stir in peanut butter until completely incorporated throughout mixture. Pour filling into cooled pie crust. Cover and refrigerate for at least 1 hour.
  3. Make peanut butter caramel by adding corn syrup, milk, brown sugar, butter slabs, and dash of salt to a small saucepan. Cook on medium heat until butter is completely melted and sugar is dissolved, for about 4-5 minutes, making sure not to boil. Remove mixture from heat and stir in peanut butter. Allow to slightly cool before drizzling on pie.*
  4. To serve pie, frost with Cool Whip, drizzle with peanut butter caramel, and garnish with chopped candy of your choice.
Notes
*If caramel becomes too thick after cooling, reheat slightly in the microwave for 20-30 seconds. You may also thin with a tablespoon or two of milk. Store extra caramel in the fridge for up to a month.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/chocolate-peanut-butter-pudding-pie-with-a-sweet-n-salty-pretzel-crust/