The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (25)
Peanut Butter Fudge Pie with Pretzel Crust
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 9%
CARBS 33G41% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER20G TOTAL SUGAR
FAT 20G56% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A decadent peanut butter hot fudge pie with a crispy pretzel crust and creamy peanut butter filling. Rich, sweet, and salty in the best way.
dessertamericanbaked good🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 16- 3/4 cup crushed pretzel
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 cup melted butter
- 1 cup hot fudge sauce (plus extra for drizzling)
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup peanut butter baking chips
- 2 tablespoons creamy peanut butter
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 9%
CARBS 33G41% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER20G TOTAL SUGAR
FAT 20G56% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 209mg
- Total sugar
- 20g
- Added sugar
- ≥16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.