If you’ve ever craved something rich, creamy, salty-sweet—and didn’t want to turn on your oven—this No-Bake Peanut Butter Chocolate Pretzel Pie will be your new favorite. It’s that dreamy combination of salty pretzels, smooth peanut butter, and decadent chocolate that hits every craving. And the best part? You don’t need to bake a single thing.

This pie is a showstopper at cookouts, birthdays, or when you’re just feeling like a little indulgence. The pretzel crust is crushed just right to give the perfect crunch beneath a cloud of peanut butter filling, with a silky chocolate layer that takes it completely over the top. It’s also great for prepping ahead—just freeze and slice when ready. This dessert is effortless, requires only basic ingredients, and is guaranteed to impress both adults and kids alike.

Whether you’re an experienced baker or just dipping your toe into homemade sweets, this pie is practically foolproof. One slice, and you’ll see why this No-Bake Peanut Butter Chocolate Pretzel Pie is worth keeping on repeat in your recipe box.

What Makes This No-Bake Peanut Butter Chocolate Pretzel Pie Special?

No oven required – perfect for summer days or when you just don’t want to bake
Salty-sweet combo – the pretzel crust balances the rich peanut butter filling and chocolate topping
Prep-friendly – make it ahead and freeze for stress-free serving
Crowd-pleasing – hits all the right nostalgic flavors
Minimal cleanup – simple ingredients, fewer dishes

This pie is quick, reliable, and gives you that made-from-scratch satisfaction without the hassle. The crust holds together beautifully without baking. And the filling? Light, whipped, and totally addictive.

Ingredient Notes

Pretzels: Use salted pretzels for that classic salty-sweet contrast. Mini twists or sticks crushed finely will work best.
Butter: Helps bind the crust. Use unsalted if you want full control over salt levels.
Creamy peanut butter: Go with regular (not natural) peanut butter so the filling stays smooth and stable.
Cream cheese: Adds structure and tang to the peanut butter filling.
Powdered sugar: Sweetens the filling without graininess.
Heavy cream: Whipped into the filling for a light, mousse-like texture.
Chocolate chips: Semisweet or dark chocolate adds a rich finish. Melt with a little cream for ganache.
Vanilla extract: Rounds out the flavor.

Optional Equipment: Springform pan (for easier removal), electric mixer, food processor (for crust).

How To Make No-Bake Peanut Butter Chocolate Pretzel Pie

Make the crust: Crush 2 cups of pretzels until fine (but still a bit chunky). Stir in 1/2 cup melted butter and press firmly into a 9-inch pie plate or springform pan. Chill for 15 minutes.
Prepare the filling: Beat 8 oz cream cheese and 1 cup peanut butter until smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla extract. Mix well.
Whip the cream: In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Fold gently into the peanut butter mixture.
Assemble the pie: Spread the filling evenly over the chilled crust. Smooth the top.
Make the ganache: Melt 3/4 cup chocolate chips with 1/4 cup heavy cream until smooth. Pour over the pie and spread evenly.
Chill: Refrigerate for at least 4 hours, or overnight. Slice and serve cold. Add whipped cream or chopped pretzels on top for extra flair.

Storage Options

Room temperature: Not recommended due to dairy ingredients.
Refrigeration: Store covered for up to 4 days.
Freezing: Wrap well and freeze for up to 2 months. Thaw overnight in fridge.
Reheating: Not needed. Serve chilled or slightly softened from the fridge.

Variations and Substitutions

Use a graham cracker or Oreo crust for a different twist
Swap almond butter or sunflower butter for peanut-free versions
Add crushed toffee bits or mini chocolate chips to the filling
Top with sea salt flakes for an elevated finish
Try a Nutella drizzle instead of ganache

Frequently Asked Questions

Can I make this ahead of time?
Absolutely! This pie is ideal for making a day or two in advance.

What if I only have natural peanut butter?
The texture may be less stable, but you can stir in a bit more cream cheese to help it hold up.

How can I crush pretzels without a food processor?
Place them in a zip-top bag and roll over with a rolling pin until crumbly.

Can I skip the chocolate topping?
Yes, though it adds a delicious contrast. Try a layer of whipped cream instead.

Can this be made gluten-free?
Yes—just use gluten-free pretzels.

How do I keep the crust from falling apart?
Make sure it’s tightly packed and chilled before adding the filling.

Conclusion

This No-Bake Peanut Butter Chocolate Pretzel Pie is the ultimate dessert for when you want big flavor with minimal effort. Whether you’re making it for a party or a weeknight treat, it’s bound to be a crowd favorite. Give it a try, share a slice, and don’t be surprised if everyone asks for the recipe. You’ve been warned—it disappears fast!

No-Bake Peanut Butter Chocolate Pretzel Pie

Author: Sofia
Prep Time: 20 minutes
Total Time: 20 minutes (plus chilling time)

Print Recipe

Ingredients

For the Crust:

2 cups crushed salted pretzels
½ cup unsalted butter, melted

For the Filling:

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks

For the Topping:

¾ cup semisweet chocolate chips
¼ cup heavy cream
Optional: additional crushed pretzels or whipped cream for garnish

Instructions

Prepare the Crust: In a bowl, combine crushed pretzels and melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish. Refrigerate for 15 minutes to set.
Make the Filling: In a mixing bowl, beat softened cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract; mix until well combined. Gently fold in the whipped heavy cream until the mixture is light and fluffy.
Assemble the Pie: Spread the peanut butter filling evenly over the chilled crust.
Prepare the Topping: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth. Let it cool slightly, then pour over the peanut butter filling, spreading evenly.
Chill: Refrigerate the pie for at least 4 hours, or until set.
Serve: Garnish with additional crushed pretzels or whipped cream if desired. Slice and enjoy!

Nutrition

Calories: Approximately 520
Sugar: 20g
Sodium: 350mg
Fat: 40g
Saturated Fat: 18g
Carbohydrates: 35g
Protein: 8g
Cholesterol: 70mg