A chocolate mousse pie infused with peanut butter and nestled in a salty pretzel crust?
Yes, we’re doing this. Simply because we can.
This pie was originally going to be a chocolate caramel tart. But then the universe said no.
As I developed the recipe it morphed into a pie rather than a tart, because I realized not everyone has mini tart pans but nearly everyone has a pie pan.
And although date caramel is delicious, I craved something lighter in texture. So I melted coconut milk with dark chocolate and whipped it into a creamy, fluffy mousse. Throw in some salty peanut butter and what you have is one seriously addictive pie.
This recipe is simple, requiring just 7 ingredients and basic methods.
The only real “work” is letting the filling set before slicing. Oh man is that chilling time sheer torture. You don’t know how many times I ducked into the fridge for a sample, but somehow resisted. Patience, my young ones. It’s worth the wait.
What does it taste like? Something like heaven on earth. It’s:
Creamy
Salty
Sweet
Chocolaty
Peanut Buttery
Coated in pretzels
Rich
& Decadent
You get the idea – it’s amazing!
Make this pie for birthdays, parties, and gatherings throughout the summer and beyond. It’s relatively heat-free (with the exception of the crust), will please a crowd, and travels well. Plus, who doesn’t like pretzels, peanut butter and chocolate?
If you make this recipe, let us know! Leave a comment and rate it. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Seeing our recipes in your kitchens always makes our day. Cheers, friends!
Pretzel Peanut Butter Chocolate Pie
Ingredients
FILLING
- 1 14-ounce can coconut cream*
- 1 cup dairy-free dark chocolate (chopped)
- 1/4 cup salted creamy natural peanut butter
- 1/4-1/2 cup organic icing/powdered sugar (optional // or other sweetener of choice, such as maple syrup)
CRUST
- 1 3/4 cups finely ground pretzels (leaving a little bit of texture // GF for gluten-free eaters // see photo)
- 1/4 cup organic cane sugar
- 1 stick vegan butter (melted // 1 stick = 1/2 cup)
TOPPINGS optional
- Coconut whipped cream
- Salted natural peanut butter
- Pretzels (crushed)
- Roasted salted peanuts (chopped)
Instructions
- Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally to incorporate. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
- Use a whisk to gently stir the mixture until it’s completely incorporated and smooth (see photo). Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
- In the meantime, preheat oven to 325 degrees F (162 C).
- To a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine – it should be moist and moldable – add more melted butter (1-2 Tbsp // amount as original recipe is written // adjust if altering batch size) if too dry and crumbly.
- Transfer mixture to a standard 9-inch pie pan (adjust number/size of pan if altering batch size) and use hands to form a uniform crust, working it all the way up the edges of the pan.
- Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
- Once the filling is chilled and mostly hardened (again, it shouldn’t run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
- Add peanut butter and mix once more.
- Sample and add sweetener to taste. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup and 3-5 Tbsp organic powdered sugar (amounts as original recipe is written // adjust if altering batch size).
- Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
- Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
- To serve, top with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels (optional). Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.
Notes
*Nutrition information is a rough estimate calculated with lesser amount of powdered sugar.
*Pretzel crust method adapted from Michael Symon.
*Mousse filling inspired by Oh She Glows.
Nikki Dennis says
Hi!
Should the vegan butter be salted or unsalted?
Thanks!
Either is fine!
Nikki Dennis says
Great! Can’t wait to try this! :)
Marsha says
Hi!
My question: can this be frozen? I am thinking: why not? Everything inside is so delish!
I substituted with silken tofu instead of coconut, almond butter, applesauce. (Peanut allergies for some guests).
I would like very much to freeze the leftovers!! I welcome your suggestions.
Sincerely,
Marsha
Hi Marsha, We haven’t tried freezing it so we can’t say for sure. We think the filling would probably end up more like ice cream. Let us know if you try it!
Marsha says
Hi again!
I did freeze this pie and after I defrosted it, it tasted just as good as the first time! Amazing!
Thanks again!
Love,
Marsha
Great! Thank you so much for sharing! xoxo
Jenny says
Hi Marsha,
Just wondering if you froze the pie with the whipped topping on it? Or put the vegan cream on after you defrosted it?
Thanks
Jenny
Linnea says
Would an 8 inch cake pan work?
That should be okay. We’d suggest greasing it. Hope you love it!
Natalie Pelto says
Two words: delicious and rich!
The peanut butter, chocolate and pretzels worked beautifully together. The recipe was very easy to follow and the ingredients weren’t complicated at all! We topped our slices of pie with peanut butter, coconut whipped cream, pretzels and a dash of sea salt.
However, I did have some issues with it that I would like to share. My s pretzel pie crust crumbled apart. I think this was due to not adding enough butter into the pretzel meal. Another problem is that the pie filling was too thick, almost like a fudge. I don’t really know why that happened because I followed the recipe to a T. My family and I were thinking of folding in some coconut whipped cream next time to make it more airy and fluffy.
I just wanted to provide some of my issues and possible solutions so your pie can be absolutely yummy! No matter what, I still highly recommend making this!
Thank you Minimalist Baker for another easy and delicious vegan recipe!
Hi Natalie, thanks so much for sharing your experience! Is it possible you were using a smaller pie pan? Or perhaps metric measurements we need to revisit if you used those?
Natalie Pelto says
I was wondering if you could clarify if the recipe called for 1 3/4 cups of non-ground pretzels which you then grind for the crust OR 1 3/4 cups of already ground up pretzels? I did not use a smaller pie pan but the crumbling could’ve been caused by this confusion.
We used 1 3/4 cup already ground.
Michelle C says
I made this for thanksgiving and it was sooo good. I used a store-bought graham cracker crust. I also didn’t have coconut cream so I used 1 can of regular coconut milk + 2 Tbsp of arrowroot pwd and it set perfectly. Simple and delish!
Yay! We’re so glad you enjoyed it, Michelle! Thanks so much for sharing! xo
Cecile says
Thinking about making this for Thanksgiving. One of our guests doesn’t like coconut, if not vegan, can you use heavy cream instead of coconut cream?
That should work but we haven’t tried it! Let us know if you do, Cecile.
Rachelle says
Easy to make & tasted good, but the only flavor I got was coconut – not much chocolate or peanut butter flavor came through, which was a little disappointing. I much prefer the vegan banana cream pie recipe when I want a pie dessert; the coconut and banana flavors work very well together. I personally didn’t think the flavors worked well here – but still wasn’t a “bad” recipe.
Hi Rachelle, thanks for the honest feedback! We wonder if a stronger dark chocolate would have helped? We typically use 72% dark chocolate.
Sue says
Love this pie and have made it on several occasions. I’m just wondering if it freezes well?
Hmm, good question! We haven’t tried it so we can’t say for sure. We think the filling would probably end up more like ice cream. Let us know if you try it!
Tal Kazmir says
Hi! Can you please tell me how much Pretzels do i need to use in grams?
Roughly 250 grams!
Elizabeth Horn says
Really liked the way this turned out, made it for husband for his bday and he loved it. Used Trader Joe’s coconut cream, popped can in fridge for a bit(helps to separate solid “cream” from remaining liquid and drained liquid to use for something else). Also doubled peanut butter cuz I wanted more pb flavor and it set up fine. Thanks for this, another keeper from this site.
Susan Briggs says
Delicious! Perfectly set. Followed the recipe exactly except didn’t have time to chill the coconut cream for the whipped cream so froze it. It worked! Added a little brandy to the whipped cream!
Thanks so much for the lovely review, Susan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Stephanie says
So I made the crust using gluten free pretzels, used the 1/2 cup butter, it still seemed crumbly, so added 2 more Tbsp of butter, then pressed it into pie pan and baked. The pie crust seemed to melt down so that there was almost nothing left on the sides? When I took it out I managed to push it back up the sides a bit with a spatula, but the crust seems off. Any ideas what could have caused this? I am not vegan so I used real butter since that is what I had on hand, could that be what caused it?
Hmm, perhaps? Or the GF pretzels?
Nadia says
I made this with full fat coconut milk that I refrigerated overnight. I used two cans and only took the solid cream at the top. It worked very well! I have made this a couple times to share with various groups and it is always a hit. It’s light and a perfect summer dessert.
Thanks for sharing, Nadia!
Cris says
This is a winner ! tasted rich and delicious. My crust had too many coarse chunky pieces which I will correct next time….Oh yes, there will be a next time. Thank you for the recipe.
Nikki says
Hi! How is the caramel drizzle made?
Hi Nikki, you can find our caramel sauce recipe here. Hope that helps!
Ayaka says
If using a 14ounce ‘Thai kitchen coconut cream’, do I still drain the water on the bottom or use everything? Could you tell us which brand of 14oz can of cream you used for the filling ? (As every can of coconut cream/milk products react and set differently and some viewers have been facing problems setting the filling :) )
Kerri says
I made this and it was a hit. I used coconut cream as directed, although I didn’t get my pretzel crumbs fine enough so the crust didn’t bind like it should have. Still, it was really good. The filling was particularly intensely chocolatey, which I loved. Because I was taking it to a party, I skipped the whipped cream on top, but did more peanut butter and chocolate drizzle and it seemed to be a hit.
April Hodgson says
I made this for my vegan restaurant work Christmas party and everyone loved it! I added vanilla and extra peanut butter to the filling and then froze it for a bit of an ice creamy texture. Delicious!!!
Bonnie says
Made this for Thanksgiving and it was amazing!!! Easy and delicious. It was a big hit amongst the non-vegans too!
Whoop!
Marre says
Just made this and was really pleased with how the filling turned out having never made a coconut-milk based vegan dessert prior to this. I will say it definitely had a very strong coconut flavor, rather than the predominant flavor being either the chocolate or peanut butter. Next time, I might add more of either of those to have them shine through more. Looking forward to trying more of your dessert recipes!
Gittel says
Made this over the weekend and it was a huge hit! Even the coconut “haters” loved it. What a great mousse consistency!
Jess says
Hey! Your recipe says to see the picture for a GF version regarding the base, but I can’t seem to see anything?! Thanks!
Beth says
So good! Used this recipe for a work dessert competition and was 2nd out out about 20 entries.
Alex says
I’m waiting for the coconut-chocolate mixture to thicken at this very moment but I forgot about 1 thing – how big is the pan that you made it in? I have a ~28 cm one and I’m not sure if that’s not too big.
Hi Alex! We used a standard 9-inch pie pan!
Alex says
Hi! Can I sub coconut oil for vegan butter? Lots of love!
Hi Alex! Yes you can!
Lindsay says
Very easy to make and the family loved it! Thanks!!
Mara says
I just made this for my husband’s birthday.
My husband LOVES peanutbutter, so I put a cup of peanutbutter in it.
The one bad review I see, complaining of the taste- just add sweetener to it.
I added 5 tbsp of powdered sugar and 1 tbsp maple syrup.
Mara says
Could you please explain coconut cream? I’m so confused and would like to make this for my husband’s birthday.
Is it something that is sold at stores?
Or is it at the top of a can of full fat coconut milk? If it’s at the top of the can of coconut milk, how many cans of milk is needed if I’m just taking the top part?
I’m sorry for the odd question but I’m just confused and am in a bit of a time crunch.
Hi! This should help!
Mara says
Hi! Thanks, but not quite.
I wasn’t referring to the whipped cream. I mean the 14 oz can of coconut cream.
Stephanie says
I panicked after I read the comments and people were talking about just using the creamy part of the coconut cream. I used the Coco Lopez brand can and I put the whole thing in, it came out fine. I cooled the filling in the freezer instead of the fridge. My hand mixer wasn’t strong enough for this one, but the Kitchen Aid did the trick. My pretzel crust didn’t hold together, next time I’ll grind finer and use 1.5x butter (or slightly fewer pretzels). I melted some additional chocolate with coconut oil for drizzle. Great recipe!
Jeffery Hultman says
Has anyone else had trouble with trader Joe’s coconut cream since they changed it? I’ve tried it twice with this recipe and it hasn’t turned out. Any suggestions?
I haven’t tried their cream but the coconut milk is definitely different and doesn’t whip up for me. Try Whole Foods or Thai Kitchen brands instead!
Michelle says
I made this recipe for Christmas. I had to use coconut milk in place of coconut cream, because I could not find a can of coconut cream anywhere. The filling refused to thicken so I added some coconut whipped cream to the filling and it came out spectacular!
Sonya says
Simple to make. Delicious, rich and decadent. No one could believe it was vegan and gluten free. I made it with full fat coconut milk and it was perfect. Can’t wait to make again!
sydney says
what should i do if the mousse is still slightly runny after chilling?
Pop it in the freezer!
Chelsea says
What would you substitute for pretzels to make this recipe gluten free?
Mara says
Gluten free pretzels. Snyders brand has good ones.
Cindy B says
This pie was BEYOND! I mean. Just amazing. The sweet and salty of the pretzel crust was perfect. My Whole Foods didn’t have coconut cream (I still don’t really understand what coconut cream is…) but I used two 15 oz cans of coconut milk. Just the thick part, tipped the watery part into the sink. It came out just perfect. Also, I don’t mess with whipping that coconut whipped cream, I buy a product called CocoWhip. It’s just like CoolWhip, but made from coconut. It’s in the freezer section in a tub. Thank you again for all your amazing recipes. You help me live the plant strong/whole foods life that I really want to.
Yay! Thanks for sharing!
Aylie millar says
I made this recipe gluten free by using gluten free pretzels from Trader Joe’s! It was delicious, I’m making it today for myself for Mother’s Day!!!!!
Carli says
Just made it.
Didn’t have enough coconut cream so used full fat Thai coconut milk too.
Didn’t have vegan butter so used raw coconut oil.
It worked a treat (your recipes always do) & is a massive hit.
Thanks x
Jen says
Yum! I’m making this for my brother’s birthday! I couldn’t find coconut cream anywhere though. If you were to make it with coconut milk, is there anything you’d change in the preparation?
Kristine says
Pray for me, I misunderstood until I read the comments, that you don’t use the whole can of coconut milk, just the cream on top for the filling. But one comment gave me hope, she did the same thing and said it firmed up overnight. Fingers crossed.
I had no choice but use an organic orange and spice flavored dark chocolate, (it was all I could find). I think it’s going to ad a little something-something to the recipe, but we’ll see. I also added a little bit of fine sea salt as the peanut butter was natural organic, just peanuts.
I’m sure me vegan kids will love it, even if I have to serve it as a frozen dessert.
Bojana says
Thanks so much for the recipe! I made this last Tuesday and it was absolutely delicious. I didn’t add any sugar to the filling, because I thought it was sweet enough and my mum prefers desserts that aren’t too sweet. We shared it just between the two of us, it was so good. Will definitely make it again! Didn’t even need a topping.
Melanie says
I’ve made this pie several times, and it’s always a crowd favorite, even for people who don’t love coconut. I definitely recommend!
Charlie (@charlielbl) says
I made this pie last week and drizzled the top with caramel – wooo wee! Delicious but sweet like crazy! I subsequently scraped the cold caramel off and have eaten over half of the entire pie in a little over a week. By myself. I’m more or less proud of this, ha! The filling and crust combo is oh-so-delish, YUM! – Charlie
Keara says
Could I use coconut oil in hard form instead of vegan butter?
That should work, but I haven’t tried it so can’t guarantee the results – let me know if you give it a try!
Mary says
Wow, oh wow. I made this for Christmas dessert. First, I got all kinds of grief from my daughter about not adhering to my resolution to cook/make more vegan foods, because it was soo good that no one believed it was vegan until I produced the recipe. My brother, who has extremely severe allergies to anything dairy, was so happy to be included in the dessert instead of having his own sub-par dessert. Then, this morning, I got grief from everybody because they were all looking to sneak some pie for breakfast and there was NONE LEFT OVER. Thinking about making it again for Valentine’s Day, perhaps adding some pomegranate jam to the filling, with some pomegranate seeds on top? Thanks so much for this, it was amazing!!
Erin says
This looks great and want to make it for Christmas. My question is: is there any coconut flavoring that comes through? I have made your tofu chocolate silk pie, which is a family favorite. But I think they would like this one more because of richness of coconut cream… if I can sneak it past them!
THANKS!
Colleen says
That is just sinful and so wrong!! :) Have to try this (for myself, not my fans – too rich!)
Katy says
Hi! I tried making this awesome recipe but I hit a road block! I used a 7oz bar of coconut cream and 1/2 of a 13.5 oz can of coconut milk with my chocolate. I developed a sad concoction of very “lumpy” looking chocolate with a ton of oil that is being stirred around. I let it refrigerate for a full 24 hours and it is as hard as a rock now! No whipping it with a hand mixer ha. What can I do now since I have to start over? Thanks so much!!
K says
What’s drizzled over the top? Some kind of peanut butter mixture?
Just peanut butter!
Robin Borzuku says
I tried the coconut milk instead of coconut cream and it did not set up.
Sorell says
I made this for a potluck dessert party this past weekend, specifically to cater the needs of the vegans that would be attending (myself included). I decided not to tell anyone that the pie was vegan because I’ve noticed that non-vegans usually stray from foods labelled “vegan”, thinking they aren’t as good or are made with strange ingredients. So, I quietly left the pie on the buffet table and stepped away to observe everyone’s reaction from afar. The pie was devoured in seconds! Everyone was coming up and cutting slices for themselves. It was being eaten so quickly that I had to save a piece for my other vegan friend who hadn’t arrived yet so she would have the chance to try it before it was completely gone! Not to mention, none of the people who ate the pie were vegan (except for me and my friend). I ended up telling them that the creaminess in the mousse was coconut cream, not dairy cream, and I am so happy I got to dispel a few people’s wrong ideas about vegan foods. This pie is absolutely delicious and will definitely be making it again soon!! I ever had some people ask me to send them the recipe and I will link them to this blog:)
Brittany says
Hi Dana! I have a question about the coconut cream. I Don’t like coconut at all, so is there other thing I could use instead? Doesn’t have to be vegan or dairy free. Maybe sweetened condensed milk? Thank you!
Maybe try this tofu version!
Brittany says
Awesome thank you!!
Ana @ Ana's Rocket Ship says
Well I don’t have either tart tins or a pie dish – but that isn’t going to stop me making this – I’ll manage it somehow!!!!!
Julie says
Hi! Can’t wait to try this and serve it to my guests next week. Can this be made in advance and frozen? Thanks!!!
Elli says
Omg. I saw this while browsing your site at work and immediately made a grocery list. Trying it now with full fat coconut milk instead of cream… Stay tuned!
Jeffery Hultman says
This was amazing. I had a bunch of friends and family show up at my house when I made this and everyone loved it. Nobody believed it was vegan. I’ve been making a lot of your recipes lately and they have all been great. Thank you!
Laura says
Oh. My. That about sums this pie up. I never review a recipe prior to trying … so rest assured that this review is being written by someone who has actually tried (and eaten) the results. First, a confession. I am not a vegan (gasp.). So this recipe includes modifications using what I had on hand. 1st. Whole fat coconut milk works beautifully. I used a 13.66oz can that I had on hand and it was perfect. 2nd, I used a mix of graham cracker crumbs and pretzels (again to prohibit a run to the store). 3rd, I used plain old store bought peanut butter – which was neither organic nor natural. Finally, I used about double the PB – and a dash of vanilla for good measure :) Needed no extra sweetener with the additional PB. Simply a fabulous recipe darling … my waistline will hate you forever.
ha! So glad you enjoyed this, Laura! xoxo
Karen says
You’re my kind of cook, Laura! :-)
Elizabeth says
Thanks for this delicious recipe! I made it the other day for family and friends and used gluten-free pretzels – it turned out great. The coconut whipped cream was a big hit too. I’ve been using your recipes for a while now and wanted to let you know how much I appreciate your site! :)
Karuna says
I got Thai Kitchen coconut cream. There was quite a bit of water in the can as well as the cream. Was I supposed to use only the cream, or pour it all in. I used it all and it seemed so thin. I let it refrigerate for 3 1/2 hours and it didn’t get much thicker. I went ahead and finished the recipe and will let it stay in the refrigerator all night. Hopefully it will thicken. It tastes really good though.
Karuna says
This morning it looks solid…. so I think it is going to be fine! I’m looking forward to eating it tonight…….
Karen says
How did it work out? I’m pretty confused about the coconut cream / coconut milk directions. Those two are not the same ingredients, and just skimming the cream off a can of coconut milk would yield such different quantities of cream. So confused!
Jessica H. says
New reader here! And holy cow, this looks amazing! I love any pretzel-chocolate combo, but it looks even better in pie form! :)
Kate says
Oh my goodness does this look good!!!! My husband is going to flip!
Rachel says
This is one of the best recipes I’ve come across, and I’m not usually a huge fan of pies. I can either take it or leave it. But the pictures just looked so beautiful that I knew I’d have to try this one out. I couldn’t have been happier with the outcome. It’s hard when you have food allergies because it’s difficult to come across a recipe that’s just as good as the real thing, but this did not disappoint. I made this for my family and my parents just loved it. It’s so good in fact, that my dad (who up until this point REFUSED to eat anything labeled vegan) actually said that this pie was restaurant quality. He even liked the coconut whipped topping. As you could imagine, the pie didn’t last too long. Thanks for posting this one! I plan on making this again soon.
Such great news! Glad everyone enjoyed it.Thanks for sharing, Rachel! xo
Samantha says
Could you substitute the vegan butter for melted coconut oil?
Yes, I think so! Let me know if you give that a try.
Carole says
Hi Dana!
This pie looks absolutely delicious. Just one question–I live on a teeeny island & we get no coconut cream here, and what coconut milk *does* come in are usually “duds,” and don’t whip properly (about a 1/10 ratio, yikes!). Could I sub soaked cashews & freeze longer?
Thanks so much;
C.
Efrat cohen says
Hi. do you think it will go with almond butter instead of peanut butter? thanks…
I don’t think it will be as good, but I think it’ll work! Let me know if you give it a try.
Veronica says
Pictures look delicious and the description sounds delicious but it tastes SO bad. Maybe it would be better with milk chocolate? I thought it tasted bitter and plain and my boyfriend thought it tasted too strongly of peanut butter. I could not taste the peanut butter at all though. Just nasty dark chocolate flavor.
Creamy – NOPE
Salty – NOPE
Sweet – NOOOOOOOOOOOOPE (I even put more sweetener that the recipe called for in one pie I made)
Chocolatey – Not in a good way
Peanut Buttery – Not in a good way
Coated in pretzels – Sure, doesn’t do much to combat the terrible taste though
Rich – NOPE
Decadent – NOPE
I made the mistake of assuming this would taste good so I made two. The ingredients costs about $25 per pie so I have thrown $50 down the drain.
This truly tastes disgusting. I made my boyfriend try it just to make sure I was not being to hard on my own cooking. He could not even finish it and threw half of his slice in the trash.
I had planned to give one pie to my grandma but this pie is definitely not cut out to be a gift.
This is the second recipe “FAIL” I have experienced with Minimalist Baker.
So sorry you had a bad experience, Veronica. You’re the first person I’ve heard of having anything close to a bad result. Everyone who has shared on Instagram has loved it. Depending on how much coconut cream you started with (based on whether you used coconut cream or coconut milk) that could’ve diluted the sweetness of the pie. It’s definitely a “sweeten to taste” recipe, so perhaps you could’ve added a little more sweetener to enhance all of the flavors? I truly am sorry you didn’t enjoy it. I’ll see if there’s any clarifications I can make to the recipe.
Rosa Creta says
hi Dana.
Ilove desserts, especially when I don`t have to think about if there is milk it it or other animal based products.
I have a question. Can I make this pie also with carob in place of chocolate. Because I do not use chocolate. What can I use to firm the filling?
thanks a lot. greetings from Curacao
I haven’t worked with carob. Sorry I can’t comment!
Jessica @ Sweetest Menu says
Seriously?! I am in LOVE! This pie looks absolutely incredible and your photos are so crisp and clear! AMAZING!
Piia says
Yayyyy for the grams and ml-s! Definitely gonna try this now as I don’t need to use google for calculating all these quantities anymore (lazy European) :) Sounds so-so-so delicious!
ha! So glad that’s helpful, Piia!
Diane Prince says
This pie is soooo yummy! The only thing I am wondering, Dana, is this — I am not in love with the taste of Earth Balance in baking. I use it on daily foods, like on toast or a baked potato, but I find it overpowering in baked goods. Are there any good substitutions?
You could use melted coconut oil!
Diane Prince says
Thanks! I had considered that and I will try it next time.
Sasha says
I cannot wait to make this!!! OMG–totally drooling right now…
camille says
In the UK coconut cream seems to come in bars measured by weight, eg:
http://www.tesco.com/groceries/product/details/?id=272666106
Would I need to add any liquid to this or use it as it is?
if ~200g = 1 cup, should I use 1+ 3/4 cups worth of these bars?
Looking forward to trying this once I understand the measurements! Thanks
skylar says
Legit I can stop salivating on how good and delicious this looks and must taste,YUM!
Lesley says
Question! When you say that we can probably use full-fat coconut milk, do you mean just the cream that separates out from the water after you have the can in the fridge? I don’t think I’ve ever seen a can of coconut cream, so I’m just wondering how to sub in the coconut milk…
Thanks!
Yes, just the cream!
Shawn @ I Wash You Dry says
Peanut Butter and Chocolate is my achilles heel! I just can’t resist! Looks super delicious.
Nicole says
Yumm times a thousand!
Emily | Robust Recipes says
This looks fantastic! Beautiful pictures!
Julie | Small Green Kitchen says
I think going with peanut butter rather than caramel was a total WIN! Because peanut butter and chocolate is just one of the best combos ever. :) This pie looks so darn good and I wish I had a slice right now. I’ll definitely be trying this soon!
kyra says
OMG it looks amazing, I need to try this!!
Ashley says
Made this tonight for a group of 8 people, and everybody RAVED about it. Another minimalist Baker win!
Kim says
Stop it, Dana!! You’re amazing. I like how you think. :) I need a piece of this instantly.
Kathy Mader says
Ditto!
Luz says
Put the filling on a crust made with leftover molasses cookie dough and flaked salt. The easiest richest pie I have ever made. Thanks for the recipes!
Laura says
Wow! This looks so good! I’ll definitely be making it next weekend for some friends. What are your thoughts on using gluten-free pretzels? Do you think the different type(s) of flour will affect the way the crust bakes?
Sarah @ Seriously Lovely says
Wow, that looks amazingly delicious! Chocolate, peanut butter and pretzels…what a perfect combination!
Katrina @ Warm Vanilla Sugar says
I love everything about this right from the crust to the topping. Yum!
Hannah Elizabeth says
Okay, so this is so weird, Dana! About 6 months ago, as I was trying to get to sleep one night, I literally dreamed up of a pretzel peanut butter chocolate pie combo that I wanted to tinker around with…um, and I haven’t gotten around to it yet…guess it got shoved to the back burner. So you can imagine my surprise when I saw this…you must’ve read my cravings! Ah well, everything is better by Minimalist Baker anyway; your desserts are always THEE best, out-of-this-world delish!! ;) Can’t wait to try making yours!
Maggie Unzueta says
Peanut butter pie! Yes please … and with that coconut whipped cream. Yummmmm!
Kristina says
OMG, I feel guilty just looking at it. I sounds great!
Celeste @TheWholeServing says
Looks OMG delicious gotta give a try, but I’ll have to use another nut butter, my daughter has a peanut allergy.
Abby says
OH this pie looks SO delicious, Dana! And your photos… I can’t even. Perfection. <3
Samantha @ThePlantedVegan says
I love pretzels and chocolate together…what a perfect combination! Thanks for the recipe!!
Bella B says
That looks amazing!
Sara @ Oats & Rows says
UGH I neeeeeeed this. Right now.
Synnøve says
Yess omg, this looks perfect!
Kathryn says
OH MY GOD. That’s all I can say. Oh, wait: WOW. And: MMMMMMM.
Felesia says
Can’t wait to make this! Can you tell us about the caramel drizzle on top?
Beverly May says
Could you please tell me if I could double the recipe and use a 9 x 13 pan?
That should work!
Beverly May says
I haven’t decorated this 9×13 pie yet.. but just fond out the party is a week away.. Can I freeze it?
Tegan || Body Love Revolution says
Get outta town! My bestie is coming to stay next weekend and she is choc peanut butter obsessed. This is definitely going on my must make list. Thanks for the delish inspiration Dana!
Anrola says
Oh wow, delicious looking recipe, must try!