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.
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.
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.
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!