Peanut Butter Cottage Cheese Pie Recipe

Ingredients

For the crust

• 4 1/2 cups pretzels
• 3 tbsp sugar
• 12 tbsp butter, melted

For the filling

• 3/4 cup heavy whipping cream
• 1/4 cup sugar
• 3/4 cup cottage cheese
• 3 tbsp peanut butter
• 1/2 cup chocolate chips

Instructions

1. Add pretzels and sugar to your food processor and pulse. With the motor running, pour the melted butter in through the top and continue pulsing until the mixture is combined and you can easily pinch it together with your fingers.
2. Grease a 9-inch pie pan, then transfer the crust mixture to the pan and use your hands to press it down firmly and along the sides. Place the crust in the freezer while you prepare the filling.
3. In a large bowl, whip the heavy cream and sugar together using a mixer until stiff peaks form, about 5 minutes. Add the cottage cheese and peanut butter, then whisk vigorously for 1 minute to combine fully.
4. Spoon the filling into the chilled crust and use the back of a spoon or rubber spatula to smooth the surface evenly. Sprinkle chocolate chips evenly on top, gently pressing them into the filling.
5. Place the pie in the freezer and allow it to set for 4 hours. Remove from the freezer 10 minutes before serving to soften slightly, then slice and enjoy.

Notes

• Calories are per serving and are an estimation.
• If the texture of cottage cheese bothers you, blend it in a food processor before incorporating it into the filling for a smoother consistency.
• To prevent the crust from becoming soggy, keep it chilled before adding the filling.
• You can substitute peanut butter with a nut-free butter alternative for allergies.