Chocolate Pudding Pie With Pretzel Crust And Peanut Butter Whipped Cream

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   1. Preheat oven to 350u00b0F. In a medium bowl, stir together crushed pretzels, brown sugar, and butter and press into an 8 1/2 inch pie plate, using a fork to flatten and press crust into and up the sides of the plate. Bake for 9 minutes. Remove from oven and allow to cool.

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   2. To make whipped cream, place cream, peanut butter, powdered sugar, and vanilla extract into the bowl of a stand mixer (you can also use a hand mixer with whip attached). With a whip attachment, beat mixture just until soft peaks form. The peaks should be soft enough to droop if you hold up the beater, but shouldn't stand up straight.

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   3. Once crust has cooled for at least 10 minutes, pour pudding into crust and top with whipped cream and chopped chocolate, if desired.

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   Note: 1 1/2 cups crushed pretzels was about 3 1/2 cups mini pretzels, or about 4 ounces. This can be made with either gluten-free pretzels or regular pretzels.

* Per serving · 4 servings · Values may vary.