“I’ve enjoyed my fair share of diner-style peanut butter pie, and this rich version pays homage to those early slices from my childhood,” says Kate Wood, the baker and blogger behind Wood & Spoon. “The brown sugar-pretzel crust really amps up the sweet and salty factor—always a plus in my book.”
Black Bottom Peanut Butter Icebox Pie
- 1½ cups (150 grams) finely crushed salted pretzels
- ¼ cup (55 grams) firmly packed light brown sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, melted
- 5 ounces (150 grams) semisweet chocolate, chopped
- 3½ cups plus 2 tablespoons (870 grams) heavy whipping cream, divided
- 8 ounces (225 grams) cream cheese, room temperature
- 1 cup (256 grams) creamy peanut butter
- 1 cup (120 grams) confectioners’ sugar
- ¼ cup (50 grams) granulated sugar
- Garnish: salted pretzels
- Preheat oven to 350°F (180°C).
- In a large bowl, stir together crushed pretzels, brown sugar, and salt. Add melted butter, and stir until mixture comes together in a wet sand consistency. Pat mixture into bottom of a 9-inch deep-dish pie plate.
- Bake until set, 8 to 10 minutes. Let cool completely.
- Place chocolate in a small bowl. In a medium saucepan, heat ½ cup plus 2 tablespoons (150 grams) cream over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Pour hot cream over chocolate. Cover tightly with a piece of plastic wrap; let stand for 5 minutes. Uncover and whisk until smooth. If large pieces of chocolate remain, microwave on low in 15-second intervals, stirring between each, until smooth. Pour ganache into prepared crust, smoothing to edges. Freeze until firm, at least 2 hours.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 1½ cups (360 grams) cream at low speed until stiff peaks form. Transfer to a medium bowl; set aside.
- Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese, peanut butter, and confectioners’ sugar at medium-high speed until smooth and creamy. Add about ½ cup whipped cream, and beat to combine. Fold in remaining whipped cream. Spread filling onto ganache. Freeze until firm, about 1 hour, or until ready to serve. (This pie can also be served at room temperature, if desired.)
- Clean bowl of stand mixer. Using the whisk attachment, beat granulated sugar and remaining 1½ cups (360 grams) cream at medium speed until firm, fluffy peaks form. Spoon mixture on top of filling. Garnish with pretzels, if desired.