Peanut Butter Chiffon Pie with Macerated Strawberries and Pretzel Crust

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If this pie were a pie chart (it’s not, because you can’t eat a chart–how lame would that be of me?), it would be about 30% fluffy, 20% fruity, 12% fresh, 0.5% boozy, 40% salty, 35% sweet, 60% nutty, and 13% OMGPRETZELS.

That doesn’t add up, but you weren’t going to check my math anyway. Don’t look at me like I don’t know you… We’re both here for pie.

Peanut Butter Chiffon Pie with Macerated Strawberries and Pretzel Crust

I don’t think we’re going to be disappointed. I’ve eaten many a peanut butter pie, but this one is different. Something special about it, you know? A little je ne sais quoi, except… Je TOTALLY sais quoi, and I’ll tell you all about it.

I fail at math and French today, but win at pie. It’s a fair trade.

Peanut Butter Chiffon Pie with Macerated Strawberries and Pretzel Crust

Here’s what makes this one so special: it’s not heavy in any sense of the word. Peanut butter pies usually aren’t too sweet, and I love ‘em for it. They tend to be very rich, though–with cream, cream cheese, and maybe chocolate thrown in there too. Believe me, nothing wrong with that, but.

It’s spring and that means something to our eating and dessert-ing lives. We see juicy, ruby-red strawberries everywhere we turn. We have lots of daylight, and the kind of weather that maybe has us wanting to go cavorting outside instead of taking a nap after dinner. This is an ACTION pie, not a coma pie. This pie keeps comfortable walking shoes in its purse/man-satchel.

Also, delicious. There’s that, too.

For starters: Greek yogurt, you guys. This isn’t news, but I want to put it in everything–and it’s exceptionally lovely in this. Creaminess and tang do wonderful things to a peanut butter pie. One note: make sure it’s at room temperature. Very important to avoiding curdled messes. I sort of pressed my luck on this one myself and it turned out fine, but… Don’t be like me.

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I don’t think a pretzel crust needs an explanation. It’s possible that I just wanted to snack on pretzels dipped in peanut butter while I worked on the pie. You, dear friend, could certainly use a pre-made crust, whether plain, chocolate, or graham. But when weighing your decision, I want you to factor in the snacking potential, because I only want what’s best for you.

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 For a multi-component, multi-step pie, this isn’t too difficult either. The filling involves a double boiler situation, gelatin, and whipped egg whites, sure. But, then! Then you get to shove this foxy beast in the fridge, retire to the couch with pretzels and half a jar of peanut butter, and look at pictures of cats on the internet for a few hours–just long enough to get hungry again. 

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After a few hours of honest productivity, there you have it! Chilled to a perfect, airy, mousse-like, firm-enough-to-slice-clean texture.

Peanut Butter Chiffon Pie with Macerated Strawberries and Pretzel Crust

The macerated strawberries don’t exactly stay that vibrant, red color–I’m okay with that. In return, they’re sweet with just a hint of jammy red wine. If you want the inside-strawberries to look as good as these decoration-strawberries, I think this could absolutely work if you skipped the macerating part. Or maybe you’re more into the idea of using bananas? I would support that. You know I would.

Peanut Butter Chiffon Pie with Macerated Strawberries and Pretzel Crust

What’s important to me here is that I found the perfect base of peanut butter goodness to experiment with. I’m already scheming up other versions of this, so if you’re into it (and I hope you are), stay tuned because we’re going to have all the peanut butter fun. All. Of. It. Tell your allergic friends that we’re, uh, gonna be right back.

-d.

Peanut Butter Chiffon Pie with Macerated Strawberries and Pretzel Crust

Peanut Butter Chiffon Pie with Macerated Strawberries and Pretzel Crust
Serves 8
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Prep Time
30 min
Cook Time
10 min
Total Time
5 hr
Prep Time
30 min
Cook Time
10 min
Total Time
5 hr
For macerated strawberries
  1. 2 cups fresh strawberries, hulled and halved/quartered
  2. 1 tablespoon sugar
  3. A splash of Port wine (optional but nice)
For pretzel crust
  1. Enough pretzels for about 1 cup plus 2 tablespoons of crumbs (a 10-ounce bag is more than enough)
  2. 3 tablespoons sugar
  3. 7 tablespoons butter, melted
For peanut butter chiffon pie
  1. 1 envelope unflavored gelatin
  2. 2/3 cup cold milk (unsweetened almond milk used here)
  3. 2 eggs, separated
  4. 1/2 cup sugar
  5. 1 tsp. salt
  6. 2/3 cup smooth peanut butter
  7. 1 cup Greek yogurt (Fage 2% used here), room temperature
For macerated strawberries
  1. Toss strawberries, sugar, and wine (if using) in a medium bowl and set aside for at least 30 minutes while you prep everything else.
For crust
  1. Preheat the oven to 350 degrees.
  2. Pulse the pretzels in a food processor until finely ground. Add the sugar and melted butter, pulsing to combine.
  3. Pour mixture into a 9-inch pie pan and press the crumbs onto sides and bottom of pan.
  4. Bake for 8 to 10 minutes until firm. Set aside to cool.
For peanut butter chiffon pie filling
  1. Sprinkle gelatin over cold milk and set aside to soften (10 minutes or so).
  2. When gelatin is soft, microwave it just until liquefied (about 20 seconds) and stir. Beat egg yolks, sugar, and salt together in a double boiler over simmering water until just combined, then beat in gelatin mixture and continue beating in the double boiler until mixture is thick and fluffy- about 10 minutes.
  3. Remove from heat and blend in peanut butter and Greek yogurt.
  4. Beat egg whites until they can hold firm peaks but aren't dry and crumbly, and fold into peanut butter mixture.
  5. Drain the excess liquid from the macerated strawberries and scatter them into the bottom of the prepared pie crust. Pour the peanut butter mixture over the strawberries into pie shell and chill in refrigerator until firm--at least a few hours. Decorate and serve with whipped cream (you could also make double the amount of macerated strawberries and serve the other half on the side).
Adapted from Big Red Kitchen
Adapted from Big Red Kitchen
10th Kitchen http://www.10thkitchen.com/
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11 Responses to Peanut Butter Chiffon Pie with Macerated Strawberries and Pretzel Crust

  1. Who cares about math OR French when there is pie to be eaten!!??

    New life motto. OMG this looks good.
    Joanne recently posted…Berrylicious Summer Fruit and Cheese BitesMy Profile

  2. This pie looks very good! I love the fact that you paired strawberries with peanut butter on top of a pretzel pie crust. It´s so funny (weird, clever, nsync, etc.) that you used gelatin in your filling for setting purposes because I also made a fridge tart with it today (will be on my blog 2 post from now).
    ps. your pie bowl is perfect!! xoxo
    Johlene recently posted…Peanut Butter Caramel CupcakesMy Profile

  3. I love how you describe it as “not a coma pie”. Perfect. And the pretzels. Do the wonders never end? I’ve never had a peanut butter pie. . . don’t hate me.
    So you and me, we’re a little different. It’s ok. I’m just thinking, what about (since you ARE the queen of ice cream and booze. . . ) what about a peanut butter ice cream with a boozy strawberry swirl? Or boozy fudge swirl?? With bananas? Ok, maybe reign it back in. PB and Boozy S. Sometimes simple is everything we need.
    Sara {Home is Where The Cookies Are} recently posted…Butternut Squash and Apple Soup (with crunchy sweet and savory toppings)My Profile

  4. OMG what a combination! The pie looks amazing and all the pictures are incredible, but when I saw the picture of the slice with strawberries inside I just thought: I need to give this a try this weekend! Thank you for the lovely recipe ;)

  5. what a lovely pie!
    dina recently posted…Haagen-Dazs Free Cone Day May 13My Profile

  6. I have been staring at this pretty pie for quite some time today! I love the sound of the tangy Greek yogurt and boozy strawbs up in there. And pretzel crust sends it right over the top. Salty, dreamy, everything.
    Nicole recently posted…Quick Pickled RadishesMy Profile

  7. Just gorgeous! And I don’t think I’ve ever seen anything like this, considering how light and airy it seems. Plus I love the pairing of PB, pretzels, and strawberries. So inspired.
    Allison (Spontaneous Tomato) recently posted…Albóndigas Soup (Guest Post)My Profile

  8. If I had to make a pie chart of reasons why I like your blog, it would be something like 40% delicious recipes, 15% makes up fake french phrases, 8% wants what’s best for my snacking, 63% consistently hilarious and enjoyable to read, and 24% just as bad at math as I am. Kisses!
    Elizabeth – SugarHero! recently posted…Raspberry Almond Spiral CakeMy Profile

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