Pic's Peanut & Chocolate Butter Pretzel-Crust Pie recipe

Publish Date
Monday, 8 April 2024, 3:12PM
Photo / Supplied

Photo / Supplied

Peanut Butter Lovers this one's for you!

Our friends at Pic's Peanut Butter have shared this salty, chocolatey peanut butter pretzel-crusted pie recipe (from @thatgreenolive) with us and it's sure to satisfy all your cravings.


Pretzel Crust:

  • 125g pretzels
  • 85g butter, melted
  • 2 tbsp sugar
  • 2 tbsp Pic's Peanut & Chocolate Butter


  • 4 tbsp cornflour
  • 200ml milk
  • 75g sugar
  • 2 eggs + 2 egg yolks, lightly beaten
  • 100ml cream
  • 150g Pic's Peanut and Chocolate Butter
  • 4 tbsp cocoa powder, sifted
  • To serve: whipped cream, pretzels and chopped roasted peanuts


  • Preheat oven to 160°C fan. Grease a 21cm loose-bottom tart tin.
  • Blitz the pretzels in a food processor until coarse flour. Transfer to a bowl and add the remaining ingredients. Stir until the mixture just holds together.
  • Use the back of a spoon to firmly press the mixture into the base and sides of your prepared tin. Bake for 10 minutes, until firm. Allow to cool while you make the filling.
  • Add the cornflour to a medium saucepan. Add a dash of the milk and whisk to make a smooth paste. While whisking, slowly pour in the remaining milk - there should be no lumps. Whisk in the sugar.
  • Set over medium heat and cook for 5 minutes, whisking often, until the mixture thickens to a glue-like consistency.
  • Reduce heat to low and, while whisking, drizzle in the eggs, followed by the cream.
  • Remove from the heat and add the Pic’s Peanut and Chocolate Butter. Whisk to combine, then whisk in the cocoa powder until there are no lumps.
  • Pour into your cooled tart base and set in the fridge for at least 8 hours, ideally overnight. Top with whipped cream, pretzels and chopped roasted peanuts, and serve chilled.


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