Peanut Butter Brownie Pretzel Pie

Peanut Butter Brownie Pretzel Pie

This is the second recipe I made from Teeny’s Pies. I made all these pies around January when it was freezing and wouldn’t stop snowing. I started off amazing on my pie baking resolution.

Peanut Butter Brownie Pretzel Pie

After about my third of fourth failed pie crusts attempts I took a little break but writing this post up is making me a determined to get it right!

I’m so bad at pie making that even when I bake one of those boxed Pillsbury ones it seems to shrink and look ugly. I really need to invest in a standard pie plate instead of my fancy le creuset one which is too big.

This pie is so much fun. The filling is rich and dense like just like a brownie should be. The pretzel crust is the perfect pair to the filling. It gives an edge of saltiness.

Peanut Butter Brownie Pretzel Pie

I have a 10 inch pie plate and the recipe is for a 9 inch pie. I should have used a little more butter in the pie crust because it crumbled a little when I tried to slice it, but it tasted fine.

Peanut Butter Brownie Pretzel Pie

Yield: 1 pie



1 1/4 cups pretzel crumbs

1 stick unsalted butter, melted


6 tbs unsalted butter, melted

6 ounces semisweet chocolate

1/2 cup creamy peanut butter

1/4 cup cocoa powder

2 eggs

1 cup sugar

2 tsp vanilla

3/4 cup AP flour

1/4 tsp baking powder

1/4 tsp salt


  1. Preheat oven to 350 F. In a large bowl mix together the pretzel crumbs and melted butter. Press the mixture into a 9 inch pie plate. The sides should be 1/4 inch thick. Bake for 5-7 minutes and chill for 30 minutes.
  2. In a glass bowl placed over a pan with 1-2 inches of boiling water place the butter, chocolate, and 1/4 cup of peanut butter. Stir until the mixture is melted. Remove from the heat and whisk in the cocoa powder. Set aside.
  3. Place the remaining peanut butter in a small saucepan over medium heat and stir until melted and liquid like. Set aside.
  4. In a large bowl whisk together the eggs, sugar and vanilla. Slowly pour the chocolate mixture into the egg mixture and whisk until smooth.
  5. Whisk the flour, baking powder and salt in a small bowl and pour into the brownie batter.
  6. Pour the brownie batter into the pretzel crust (there may be excess batter). Spoon the melted peanut butter on top and swirl with a toothpick or knife. Bake for 35-40 minutes.
  7. Cool before serving.

adapted from Teeny’s Tour of Pie (affiliate link)

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1 Comment

  1. Wow. This looks amazing – the crumbliness makes me want to eat it even more!


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