Minutes Prep time: 30
Minutes Total time: 150
Servings: 12
Difficulty: Advanced
1/4 cup cold water
1 envelope (.25 oz each) unflavored gelatin
8 chocolate sandwich cookies
1 cup pretzel twists
1/4 cup plus 1 Tbsp unsalted butter, melted
1 cup granulated sugar
2/3 cup whole milk
3 egg yolks
1/4 teaspoon salt
2/3 cup creamy peanut butter
1 cup heavy (whipping) cream
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 37 mg | 4% |
| Carbohydrate | 30 g | 10% |
| Cholesterol | 83 mg | 28% |
| Total Fat | 23 g | 35% |
| Iron | 1 mg | 7% |
| Calories | 349 kcal | 17% |
| Sodium | 204 mg | 9% |
| Protein | 7 g | 13% |
| Saturated Fat | 10 g | 49% |
| Sugars | 23 g | 2% |
| Vitamin C | 0 |
Preheat oven to 350°F. Stir together cold water and gelatin in small bowl. Let sit for 10 minutes.
Pulse chocolate sandwich cookies and pretzels in food processor into fine crumbs. Pour in butter and pulse until blended. Press crumb mixture into 12-count muffin tin, about 1 tablespoon each. Bake 10 minutes. Remove from oven and cool mini pie crusts in pan. Set aside.
Whisk together sugar, milk, egg yolks and salt in a medium saucepan over medium heat. Cook until thickened and bubbling, stirring constantly, about 8 minutes. Remove from heat and whisk in peanut butter followed by gelatin mixture. Pour into medium bowl and cool completely over an ice water bath.
Beat heavy cream in a large bowl with an electric mixer on high speed until stiff peaks form, about 4 minutes. Fold whipped cream into cooled peanut butter mixture until blended.
Spoon peanut butter pie filling on top of cooled crusts in muffin tin. Cover pan with plastic wrap and refrigerate until set, about 2 hours. Use a thin spatula to gently loosen pies around the sides and remove from pan. Top each peanut butter pretzel mini pie with Reddi-wip® just before serving.
Mini Peanut Butter Pretzel Pies
