OMG. THIS PIE.
Ice cream? Yes, please.
Peanut butter? Absolutely.
Chocolate? Is that even a question?
Salty pretzel crunch? Now it’s a party.
And can you believe that you can have that HUGE slice for less than half the calories of most rich pies? No, I’m not making this up, and no, it does not skimp on any decadence. I use Oikos Vanilla Greek Frozen Yogurt, which cuts down on fat and sugar and bumps up protein compared with most ice creams, but I honestly think it tastes BETTER than regular vanilla ice cream. This creamy goodness is folded with heavenly dark chocolate peanut butter cup pieces, housed in a crunchy pretzel peanut butter crust, then finished off with a
drizzle smothering of melty chocolate peanut butter ganache and fluffy whipped cream.
And what’s more, it’s no-bake, doesn’t require many ingredients, and can be thrown together in just minutes for a ridiculously yummy treat later! (And you can feel good about it, too!)
Here I made two servings (yes, ALL of that is just for two!) in a 6″ pie dish, but the amounts below are for a 9″ pie and serve 8. (Because other people are definitely going to want some!)
For the 6″ version, just divide the ingredients by 4 (except I would use .5 oz pretzels to fill the pan) and enjoy 2 wider (but thinner) slabs.
For the crust, I love Newman’s Own Spelt Pretzels (good source of fiber and protein), but you can use your favorite kind (gluten-free for a gluten-free pie).
Also, I love coconut whipped cream to top it off, but it’s completely optional. All you have to do is refrigerate a can of full-fat coconut milk overnight, then remove the cream on top and whip with a touch of sweetness (I use 1-2 packets stevia and 1/2 tsp vanilla or rum extract) until fluffy. Done!
- 1.5 oz pretzels*
- 1 Tbsp peanut butter
- 1 tsp coconut oil
- 2 cups vanilla Greek frozen yogurt**
- 4 dark chocolate peanut butter cups (I use Justin's)
- 1 oz Lily's Dark Chocolate Baking Chips***
- 1 Tbsp peanut butter
- 2 tsp coconut cream****
- 1/4 cup 1% milk
- Crush pretzels by pounding in a plastic baggy or by pulsing several times in a food processor. Combine peanut butter and coconut oil, softened, in a medium bowl. (Heat a couple seconds in microwave if necessary to combine; cool.) Add pretzel crumbs and stir to incorporate. (It's ok if the crust doesn't stick together; everything melds together during freezing. But if you want a softer crust, add more peanut butter and/or coconut oil to reach desired consistency.) Spread in the bottom of a 9" pie dish.
- Set out frozen yogurt/ice cream in a mixing bowl about 15 minutes to soften (but don't let it melt). Meanwhile, chop peanut butter cups into small chunks. Gently fold into softened frozen yogurt just until incorporated. Spread mixture evenly over crust. Cover pie and freeze at least 30 minutes.
- Add chocolate, peanut butter, cream, and milk to a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until melted and smooth. Pour over pie when ready to serve. Top with whipped coconut cream, if desired (instructions above).
- Dig in!
- *I use Newman's Own Spelt pretzels (higher than most in protein and fiber).
- **I LOVE Oikos's variety for its ultra-creaminess as well as nutritional profile/ingredients, but you can use any vanilla ice cream or frozen yogurt.
- ***These are naturally sweetened with stevia (lower in sugar), but feel free to use any good-quality chocolate.
- ****Or heavy cream; you could also replace both the cream and 1% milk with 2% or whole milk
- Pictured is 2 servings (1/4 recipe) prepared in a 6" pie pan.