Michelle Lopez from Hummingbird High recently put out a cookbook called Weeknight Baking and it’s officially one of my favorite baking books out there. She asked for some hypemen and of course I had to apply. The book is amazing – so full of tips, tricks, recipes, and resources to become a better baker! Even as someone who bakes and decorates for a living, I learned so much from this! I chose to highlight the Peanut Butter Pretzel Pie.

This pie just so happens to be gluten free and vegan – and it was insane. Very easy to make and so so decadent! I am not vegan, so I didn’t use vegan white chocolate and I ended up adding a chocolate ganache layer, but it would have been easy to make fully vegan if I needed to.

The smooth filling and crunchy crust is the perfect balance of sweet and salty – my favorite things in a dessert.

RECIPE

By Michelle Lopez in her book Weeknight Baking

Makes 1 pie

Crust Ingredients:
-1 1/2 cups (5.25 oz) gluten free pretzels, pulsed in a food processor
-6 tbsp (3 oz) coconut oil, melted
-2 tbsp dark brown sugar, packed
-Pinch of salt

Optional Chocolate Ganache layer:
-1/4 cup chocolate chips
-1/4 cup heavy cream (or coconut cream)

Filling Ingredients:
-6 oz vegan (or not) white chocolate
-3/4 cup (7.15 oz) unsweetened creamy natural peanut butter
-2 tbsp dark brown sugar, packed
-1/2 cup coconut water from a can (explained below)*

Whipped Coconut Cream:
-Coconut cream from a can (explained below)*
-1/2 teaspoon vanilla extract
-2 tbsp powdered sugar

*Coconut cream and water: a day or two before you’re ready to make this pie, place a can of full fat coconut milk in the fridge. This will cause the cream and the water to separate – crucial for this recipe! Once it’s been in there a while, remove and open the can without jostling it too much. Carefully scoop out the hardened cream on top and put it in an airtight container and store in the fridge until you make the whipped cream. Use the remaining liquid – the “water” – to make the filling!

Instructions:

1. Preheat your oven to 350 degrees F.
2. Mix the pretzel crumbs, coconut oil, sugar, and salt together and press it into a pie pan. Use your hands or the bottom of a measuring cup to really press it in there. Work the crust up the sides as well. Bake for 15 minutes. Allow to fully cool and store it in a cake dome until you make your filling.
3. Make the optional ganache layer and spread it across the bottom of the cooled crust. Place in the fridge or freezer to allow that bit to harden while you make the filling.
4. Melt the white chocolate either in a double boiler or in the microwave on medium power for about 45 seconds. Stir it well and once it’s melted, add it to the bowl of a stand mixer with the whisk attachment. Add in the peanut butter and whisk until fully combined and light and fluffy. Pour in the coconut water and the brown sugar and whisk another few minutes on medium-high. It’ll look like a “thick caramel.”
5. Pour the filling into the crust, lightly wrap it in plastic wrap, and place in the fridge overnight or for a few hours.
6. Add the coconut cream and vanilla to the (cleaned) bowl of the stand mixer with the whisk attachment and whip until smooth and stiff peaks have formed – about 2-3 minutes. Add in the powdered sugar and whip until combined. Spread it over the top of your pie and ENJOY!

Print Recipe

GF Peanut Butter Pretzel Pie from Weeknight Baking

Course: Dessert

Keyword: Gluten Free, Pie, Pies

Servings: 1 pie

Ingredients

Crust Ingredients:

• 5.25 oz gluten free pretzels pulsed to pieces
• 3 oz coconut oil melted
• 2 tbsp dark brown sugar
• pinch of salt

Optional Chocolate Ganache layer:

• 1/4 cup chocolate chips
• 1/4 cup heavy cream or coconut cream

Filling Ingredients:

• 6 oz vegan (or normal) white chocolate chips
• 3/4 cup unsweetened natural peanut butter
• 2 tbsp dark brown sugar
• 1/2 cup coconut water from a can see note

Whipped Coconut Cream:

• coconut cream from can see note
• 1/2 tsp vanilla extract
• 2 tbsp powdered sugar

Instructions

• Preheat your oven to 350 degrees F.
• Mix the pretzel crumbs, coconut oil, sugar, and salt together and press it into a pie pan. Use your hands or the bottom of a measuring cup to really press it in there. Work the crust up the sides as well. Bake for 15 minutes. Allow to fully cool and store it in a cake dome until you make your filling.
• Make the optional ganache layer and spread it across the bottom of the cooled crust. Place in the fridge or freezer to allow that bit to harden while you make the filling.
• Melt the white chocolate either in a double boiler or in the microwave on medium power for about 45 seconds. Stir it well and once it’s melted, add it to the bowl of a stand mixer with the whisk attachment. Add in the peanut butter and whisk until fully combined and light and fluffy. Pour in the coconut water and the brown sugar and whisk another few minutes on medium-high. It’ll look like a “thick caramel.”
• Pour the filling into the crust, lightly wrap it in plastic wrap, and place in the fridge overnight or for a few hours.
• Add the coconut cream and vanilla to the (cleaned) bowl of the stand mixer with the whisk attachment and whip until smooth and stiff peaks have formed – about 2-3 minutes. Add in the powdered sugar and whip until combined. Spread it over the top of your pie and ENJOY!

Notes

*Coconut cream and water: a day or two before you’re ready to make this pie, place a can of full fat coconut milk in the fridge. This will cause the cream and the water to separate – crucial for this recipe! Once it’s been in there a while, remove and open the can without jostling it too much. Carefully scoop out the hardened cream on top and put it in an airtight container and store in the fridge until you make the whipped cream. Use the remaining liquid – the “water” – to make the filling!