American Pie Council

Pig Out Pretzel Peanut Butter Pie by Beth Campbell

Pig-Out Pretzel Peanut Butter Pie
by Beth Campbell, Belleville, WI
1st Place Pie-Town 2012

¾ cup Butter, softened
3 Tbs. Dark Brown Sugar
1 ½ Cups Crushed Pretzels
½ cup Chopped Cashews
1 – 12 oz. jar of Hot Fudge Sauce (only use about 8 oz of it for smearing on the baked crust-reserving the rest for garnishing the top of the pie).
Preheat the oven to 350 degrees. In a medium bowl, mix together the butter, sugar and pretzels. Bake in oven for 10 minutes. When cooled, gently smear the baked crust with the hot fudge. Put the chopped cashews on top of the hot fudge layer.

Peanut Butter Filling:
1 (8 oz.) package of Cream Cheese, softened
¾ cup Powdered Sugar
1 cup Creamy Peanut Butter
6 Tbs. Milk
1 tsp. Vanilla
¾ cup of Whipping Cream
½ cup of Powdered Sugar
In a large bowl cream the peanut butter and cream cheese. Add the ¾ cup of powdered sugar, 6 TBS of Milk and 1 tsp of vanilla and beat on high speed for 1 minute. In a separate bowl beat the whipping cream until soft peaks form. Add the ½ cup of powdered sugar and whip until peaks are stiff, but don’t overbeat. Fold the whipped cream into the cream cheese/peanut butter mixture until completely blended. Spoon the filling mixture into the fudge coated pie shell with the layer of cashews. Refrigerate until set.

½ Cup of Peanut Butter Chips
½ TBS of Butter
6 pieces of Bacon, (sliced thin before frying or crumbled after frying)
Top with the fried Bacon that has been crumbled after frying or cut into small pieces before frying and drained good.
Melt peanut butter chips with the butter until it is smooth. Garnish the top of the pie with the melted peanut butter chips, more of the remaining hot fudge, more chopped cashews and the fried bacon, along with more of the sweetened whipped cream if you desire.