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:
Coated in pretzels
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
- 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)
- 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)
- Coconut whipped cream
- Salted natural peanut butter
- Pretzels (crushed)
- Roasted salted peanuts (chopped)
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.
*I haven't tried this pie with full-fat coconut milk, but suspect it would work! I do recommend using coconut cream if possible.
*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.
Nutrition Per Serving (1 of 8 slices)
- Calories: 444
- Fat: 35.6g
- Saturated fat: 15.4g
- Sodium: 594mg
- Carbohydrates: 27.6g
- Fiber: 2.5g
- Sugar: 12.1g
- Protein: 5.6g