Caramel Pretzel Almond Butter Pie

Caramel Pretzel Almond Butter Pie

Serves: 6-8 people
Prep Time: 30 minutes
Cooking Time: 3 hours
Caramel Pretzel Almond Butter Pie

Ingredients

For Pretzel Crust:

  • 1 bag Quinn Maple Almond Butter Filled Pretzel Nuggets
  • 1/2 cup (1 stick) butter, melted
  • 1/3 cup sugar

For Caramel Filling:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup caramel dessert topping
  • 1 tablespoon vanilla extract
  • 1/4 cup heavy cream

For Chocolate Ganache:

  • 8 ounces good semi sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

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For Pretzel Crust:

  1. Place Quinn Maple Almond Butter Filled Pretzel Nuggets and sugar in a food processor and blend until finely crushed. Stream in melted butter until combined. Press mixture into bottom and up sides of 9-inch pie plate. Put in freezer for at least 10 minutes.

For Caramel Filling:

  1. Beat cream cheese, caramel topping and vanilla in a large bowl with an electric mixer on medium speed until smooth.
  2. Gradually beat in heavy cream just until blended. Beat on medium-high speed for 2 minutes or until fluffy. Spoon mixture into crust. Place in the freezer while you make the ganache.

For Chocolate Ganache:

  1. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Let cool slightly.
  2. Pour ganache over the chilled cake and smooth.
  3. Refrigerate for 3 hours or until set. Drizzle with additional caramel topping. Sprinkle with sea salt, if desired. Store leftover pie in the refrigerator.