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Thunder Mountain Peanut Butter Gold Pie

Recipe By: Naylet LaRochelle
Year Submitted: 2019
Winner Second Place


2 cups finely crushed salted pretzels
3 tablespoons sugar
8 tablespoons butter, melted

Milk Chocolate layer:
1/3 cup cream
6 ounces milk chocolate
2/3 cup heavy whipped cream, whipped
Chopped peanut butter-chocolate cups

Caramel layer:
24 caramel squares (unwrapped)
1/3 cup caramel coffee creamer

Peanut butter layer:
1 (8 ounce) cream cheese
1 cup creamy peanut butter
1 3/4 cup powdered sugar
3 ounces white chocolate
2/3 cup heavy whipping cream, whipped

Sweetened whipped cream
Caramel topping, for drizzling
Chocolate-caramel pretzels
Peanut butter, melted, for drizzling
Milk Chocolate, melted, for drizzling


Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground pretzel crumbs, sugar, and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.

Milk Chocolate layer:
In a medium saucepan, heat cream. Add chocolate; stir until smooth and completely melted. When cooled, fold in whipped cream. Refrigerate until set. Sprinkle top with peanut butter cups.

Caramel layer:
In a medium saucepan, add caramel and creamer. Stir until smooth and completely melted. Let cool. Carefully, spread over chocolate-peanut butter cups. Refrigerate until set.

Peanut butter layer:
In the bowl of a standup mixer, beat cream cheese and peanut butter. Add sugar; beat until combined. Add white chocolate until well combined. Fold in whipped cream. Refrigerate until firm.

Spread whipped cream over top of pie; drizzle caramel and swirl with a knife. Top with pretzels; drizzle with melted peanut butter and milk chocolate.