Peanut Butter Pretzel Pies
Photo by Mark Weinberg
MAKES
24 two-bite mini pies
TAKES
Prep time: 4 hours 45 minutes (includes chill time)
Cook time: 15 minutes
Total: 5 hours
✻ ABOUT THIS RECIPE
These two-bite pies are a delightful combination of sweet and salty. The crumb crust is made with pretzels, which require a bit more butter to help bind the crust than a typical crumb crust, but once formed, the chocolate filling sets inside, making these pies easy to un-mold. With an irresistible chocolate-peanut butter filling, these are immensely delicious.
INGREDIENTS
Pretzel Crumb Crust:
120 g / 1 cup pretzel crumbs
25 g / 2 tablespoons granulated sugar
2 g / ½ teaspoon fine sea salt
70 g / 5 tablespoons unsalted butter, melted, plus more if needed
Chocolate Peanut Butter Filling
85 g / 3 ounces milk chocolate, finely chopped
56 g / 2 ounces bittersweet chocolate, finely chopped
118 g / ½ cup heavy cream
90 g / ⅓ cup creamy peanut butter
14 g / 1 tablespoon unsalted butter, at room temperature
5 g / 1 teaspoon vanilla extract
pinch of fine sea salt
flaky salt, as needed for finishing
More Pie This Way:
METHOD
1. Use melted butter to adjust the consistency of the crumb crust—add 14 g / 1 tablespoon at a time until the mixture holds together when you squeeze it between your hands. Grease the cavities of a 24 cavity mini muffin pan with nonstick spray.
2. Crumble or spoon 15 g / 1 tablespoon of the prepared crust into each of the cavities of the prepared pan. Press each portion of crust with your fingers to be flush against the base and up the sides of the cavity, taking care to press evenly all the way around. (My favorite dough tamper makes super fast work of this step!)
3. Chill the pan in the refrigerator while you preheat the oven to 350°F / 175°C with a rack in the center of the oven.
4. Bake the crust until it is set and smells toasty, 10 to 12 minutes. Cool completely.
5. Make the filling: In a medium bowl, combine the milk chocolate and bittersweet chocolate. In a small pot, whisk the cream and peanut butter to combine.
6. Place the pot over medium heat and warm, whisking frequently to help melt the peanut butter. When the mixture comes to a simmer, pour it over the chocolate and let sit for 15 seconds. Start stirring the mixture in the very center in small concentric circles. As the mixture starts to combine, widen the circles until you’re mixing the whole width of the bowl and the mixture is smooth and well combined.
7. Add the room-temperature butter and vanilla and stir well to combine. Add the salt and stir to combine. Transfer the mixture to a heat-safe container with a pour spout.
8. Pour the mixture into the cooled prepared crusts, filling to just under the top edge of each crust. Allow the mixture to set at room temperature until firm, at least 4 hours (or up to overnight.
9. Use a paring knife or the tip of a small offset spatula to loosen the crust around the edge (you can opt to heat it in warm water or using the flame from a torch). The mini pies should unmold pretty easily once you loosen the edges.
10. Transfer to a serving platter, or store in an airtight container at room temperature until ready to serve. (Storing them in the fridge will make the filling very firm—it’s more enjoyable at room temperature.)
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✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
