Go Back

Peanut Butter Cream Pie with a Pretzel Crust #SundaySupper

Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Author Micha M


For the crust:

  • 1 1/2 cups pretzel crumbs.
  • 1/4 cup sugar
  • 1/2 cup butter , melted

For the pie:

  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1 1/2 cups milk
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs yolks , beaten
  • 1 cup peanut butter
  • 1 8 ounce tub whipped topping OR
  • 1 cup heavy cream beaten with 2 or 3 Tablespoons sugar


For the crust:

  1. Preheat oven to 375 degrees. Spray a 9 inch pie plate with cooking spray.
  2. In a medium bowl, combine the pretzel crumbs, sugar, and melted butter.
  3. Press into the greased pie plate and bake for 10-12 minutes or until browned around the edges. Let cool completely on a wire rack before use.

For the pie

  1. In a medium heavy bottomed sauce pan combine the sugar, flour, salt, milk, butter, and egg yolks.
  2. Cook over medium heat, whisking constantly, until mixture thickens.
  3. Remove from heat and stir in vanilla and peanut butter.
  4. Pour into pie crust and press a sheet of plastic wrap onto surface of the custard. Let cool to room temperature and then refrigerate until well chilled.
  5. Top with whipped topping or whipped cream before serving.