trifecta pie
 
 
Ingredients
  • Pretzel Crust:
  • 8 ounces salted pretzels
  • 6-8 tablespoons butter, melted (more or less depending on consistancy)
  • Filling:
  • ¾ cup heavy cream
  • 4 ounces cream cheese, at room temp
  • ½ cup creamy peanut butter
  • ½ cup powdered sugar
  • Topping:
  • ½ cup bittersweet chocolate chips or pieces
  • ¼ cup heavy cream
  • crumbled pretzel pieces, for garnish
Instructions
  1. Make the Crust: Grind the pretzels in a food processor until finely ground, or place in a ziploc bag and crush with a rolling pin. Pour in the melted butter until yiou achieve the texture of wet sand, and press into the bottom of your 9-inch pie pan. Chill in the freezer until ready to top.
  2. Make the FIlling: Whip the cream until stiff peaks form using your stand mixer or a whisk. Scrape from bowl and set aside.
  3. In a stand mixer (or with a hand mixer) cream together the peanut butter, powdered sugar, and cream cheese. Once fully combined, add the whipped cream and mix together.
  4. Pour filling into the shell, and return to the refridgerator or freezer.
  5. Make the Topping: Heat the cream over medium-high heat until it is scalded. Pour it over the chocolate pieces in a heatproof bowl. Allow to sit one minute, then whisk together to form a ganache.
  6. Pour the glaze over the pie and top immediately with crushed pretzels. Refridgerate for 15 minutes to set the ganache before serving. Cover in plastic wrap and refridgerate to store, for up to one week!
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/09/10/trifecta-pie/