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Peanut Butter Candy Bar Pie

by elyn_ryn

A Pie Worthy of a Celebration

This peanut butter pie has a lot going for it! It has a sweet and salty pretzel crust, a layer of Baby Ruth Candy bar slices, peanut butter cheesecake filling, a topping of peanut butter chocolate ganache, chopped peanuts, and a sprinkling of sea salt. The great thing about this pie is that it is perfect for a crowd because a slender slice is very filling. It is a great dessert to serve to peanut butter lovers for birthdays, holidays, and other celebrations.

Pretzel Crust

The crust has three ingredients: crushed pretzels, brown sugar, and butter. Be sure to crush the pretzels very fine to make the crust easier to eat. Larger pretzel pieces can make the crust hard. Place them into a food processor and blend away. If you don’t have an electric chopper, place the pretzels in a heavy-duty plastic bag. Remove the air and then use a rolling pin to break and crush the pretzels.

Tamp the Crust

After mixing the crust, place it into the pie dish. Use a tamp or flat-bottomed cup (or heavy glass) to press the crumbs into a flat crust. Start on the bottom of the pie dish and tamp the crumbs firmly, working your way to the sides. Then press the excess crumbs on the side of the pie dish. Bake the crust at 350 degrees F for 10 minutes to set it.

Candy Bar Slices

Let the crust cool after baking it, and reset the oven to 325 degrees F. Slice the Baby Ruth bars and place them evenly over the bottom of the crust in a single layer. There is no need to layer any candy bar slices on the slides of the pie dish because the filling will take up all the rest of the room.

Peanut Butter Cheesecake Filling

The cheesecake-type filling is flavored with peanut butter and has sour cream in it. Mix it together with a mixer and pour it into the pie dish.

Baking the Pie with a Pie Crust Shield

Place aluminum foil or a pie shield over the outer crust to prevent over-browning of the crust when you bake the cheesecake filling. An easy way to do this is to use a sheet of aluminum that will fit over the pie. Fold it in half. Use scissors to cut a half-circle shape out. Be careful not to cut your half-circle too large, or it will not cover the crust.

After it is cut, open the aluminum sheet and place it over the pie to shield the crust.

Peanut Butter and Chocolate Ganache Topping

Place the chocolate, peanut butter, and cream into a microwave-safe bowl. Heat for 30 seconds and then stir. Heat for 15 more seconds. Mix again until the chocolate is melted. Do not keep heating the chocolate, or it can harden and become unusable. Spread this chocolate mixture over the top of the cooled pie.

Chopped Peanuts

Rough chop peanuts and sprinkle over the pie. The recipe calls for 1/4 cup of chopped peanuts, but you can add a little more or a little less, depending on your taste preference.

Sea Salt

Finally, this pie is finished with a sprinkling of sea salt. This is an optional step; however, the salt contrasts nicely with the pie sweetness. Be careful not to have a heavy hand with the salt. It is best to start with a pinch of salt and sprinkle it, adding extra salt if needed. Enjoy!

Print Recipe
Peanut Butter Candy Bar Pie
Pretzel crust pie with chopped Baby Ruth candy bars and peanut butter cream cheese filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 4 hours
Servings
Ingredients
Crust
Pie
Toppings
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 4 hours
Servings
Ingredients
Crust
Pie
Toppings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crust
  1. Preheat the oven to 350 degrees F.
  2. Finely crush the pretzels with a food processor and measure out two cups. Place crumbs into a mixing bowl. Add the sugar and whisk to mix. Then add the melted butter. Stir until all the crumbs are coated.
  3. Press the pretzel mixture into and up the sides of a 9-inch baking dish. Bake for 10 minutes. Let cool.
Pie
  1. Reset the oven temperature to 325 degrees F.
  2. Cut the candy bars into thin slices about 1/4-inch thick. Place them into the bottom of the prepared crust.
  3. Use a mixer to beat the cream cheese, sugar, vanilla, and peanut butter until fluffy and well mixed. Add the sour cream and beat until incorporated into the cream cheese mixture. Add the eggs, one at a time, and beat just until the yellow disappears.
  4. Place the filling into the crust over the candy bars. Measure out a sheet of aluminum foil to cover the pie. Fold the aluminum foil in half. Then cut a half-circle shape from the middle of the sheet, being careful not to make it too large. Open the aluminum foil and place it over the pie to shield the crust from further browning. Bake for 35 minutes or until the center is set. It will be jiggly but should not be liquid. Let the pie cool.
Toppings
  1. Place the chocolate chips, peanut butter, and cream into a microwave-safe bowl. Heat for 30 seconds. Stir. Heat for 15 more seconds. Stir until melted. Spread the topping over the top of the pie. Evenly sprinkle chopped peanuts over the pie. Then sprinkle with a pinch of sea salt. Chill for at least 3-4 hours.
Recipe Notes

Substitutions

Gluten-Free

This pie can be gluten-free if you use gluten-free pretzels in the crust.

Candy Bars

You can substitute Snickers bars for Baby Ruth. You can also omit the candy bars for this recipe and still have a delicious pie.

Crust Thickness

There are two types of crust lovers. Thick crust lovers and thin crust lovers. This recipe makes a thicker crust.  If you like a thinner crust, change the ingredient amounts for the crust to:

  • 1 3/4 cups pretzels, crushed--measure after crushing
  •  10 tablespoons butter, melted

 

 

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