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–+ servings

Peanut Butter Candy Bar Pie

Pretzel crust pie with chopped Baby Ruth candy bars and peanut butter cream cheese filling
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 620 kcal

Equipment

  • a food processor or mini chopper to crust pretzels
  • 9-inch pie dish
  • a mixer
  • aluminum foil

Ingredients
  

Crust
  • 2 cups pretzels, crushed- measure after crushing (use gluten-free pretzels for gluten-free pie crust)
  • ¾ cup butter, melted
  • ¼ cup brown sugar, packed
Pie
  • 10 fun-size Baby Ruth bars (about 7.5 ounces)
  • 12 ounces cream cheese, room temperature
  • ½ cup sugar
  • ⅓ cup peanut butter
  • ½ teaspoon vanilla extract
  • ⅓ cup sour cream, room temperature
  • 2 large eggs, room temperature
Toppings
  • ¼ cup semi-sweet chocolate chips
  • 3 tablespoons peanut butter
  • 2 tablespoons cream
  • ¼ cup peanuts, chopped
  • sea salt

Instructions
 

Crust
  • Preheat the oven to 350°F.
  • Finely crush the pretzels with a food processor and measure out two cups. Place crumbs into a mixing bowl. Add the sugar and whisk until well mixed. Then add the melted butter. Stir until all the crumbs are coated.
  • Press the pretzel mixture into and up the sides of a 9-inch baking dish. Bake for 10 minutes. Let cool.
Pie
  • Reset the oven temperature to 325°F.
  • Cut the candy bars into thin slices, approximately 1/4 inch thick. Place them into the bottom of the prepared crust.
  • 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.
  • Place the filling on top of 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
  • 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 to 4 hours.

Notes

Substitutions

Gluten-Free

This pie can be made gluten-free by using gluten-free pretzels in the crust.

Candy Bars

You can substitute Snickers bars for Baby Ruth. You can also omit the candy bars from 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
 
 

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 11gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 119mgSodium: 537mgPotassium: 306mgFiber: 2gSugar: 30gVitamin A: 1060IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Keyword Peanut Butter Candy Bar Pie, Pie, Pie Recipe
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