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Peanut Butter Marshmallow Pretzel Pie | A Nerd Cooks
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5 from 10 votes

Peanut Butter Marshmallow Pie with Pretzel Crust

This Peanut Butter Marshmallow Pie is sweet, cold, creamy, and yet also a bit salty and crunchy. It's nearly no-bake, too!
Prep Time15 minutes
Cook Time10 minutes
Freeze time3 hours
Total Time3 hours 25 minutes
Course: Pies
Cuisine: American
Servings: 8 people
Calories: 566kcal
Author: Lauren Pacek

Ingredients

For the crust

  • 8 oz small pretzels
  • 2 tablespoon brown sugar
  • 8 tablespoon unsalted butter melted

For the pie

  • 8 oz cream cheese room temperature
  • 7 oz marshmallow creme
  • 1 cup smooth peanut butter
  • 1 cup heavy cream
  • ½ cup mini chocolate chips

For the topping

  • mini chocolate chips
  • salted peanuts
  • mini marshmallows

Instructions

To make the crust

  • Preheat the oven to 350 degrees F.
  • Blitz the pretzels in a blender or food processor until fine crumbs form.
  • Add the brown sugar and melted butter. Blitz again until everything is well combined.
  • Press the pretzel crust into the bottom, and up the sides, of a 9-inch pie pan.
  • Bake for 10 minutes. Allow the crust to cool.

To make the pie

  • Using a hand mixer, beat the cream cheese, marshmallow creme, and peanut butter together. Add the heavy cream and beat again until a smooth filling forms.
  • Add the mini chocolate chips to the pie filling and mix until they are well distributed throughout the filling.
  • Pour the filling into the prepared pretzel crust. Smooth the top with a spatula.
  • Top with mini chocolate chips, peanuts, and mini marshmallows.
  • Freeze for 3 hours. This pie can be served frozen or refrigerated.

Nutrition

Serving: 1 | Calories: 566kcal | Carbohydrates: 52g | Protein: 10g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 16g | Cholesterol: 62mg | Sodium: 419mg | Fiber: 3g | Sugar: 27g