Inspired by the famous Ben & Jerry’s ice cream flavor, this Chubby Hubby Pie is an easy, creamy, no-bake dessert recipe!
Ingredients
For the filling:
2 cups pretzel crumbs (about 6 cups of mini pretzel twists)
¼ cup granulated sugar
10 tablespoons unsalted butter
1 ¼ cups heavy whipped cream
½ cup powdered sugar
8 ounces cream cheese, softened
¼ cup malt powder
12 chocolate covered pretzels, chopped
¼ cup peanut butter chips
1/3 cup hot fudge sauce
For the topping:
¾ cup heavy whipping cream
2 tablespoons powdered sugar
Instructions
For the crust: Grind the pretzels into a fine crumb using a food processor or blender. Combine the pretzel crumbs with sugar.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the pretzel crumbs and stir until the crumbs as well coated.
Line the bottom of a 9-inch spring form pan with parchment paper. Gently grease the sides of pan with a thin coating of cooking spray. Press the crumbs into bottom and up the sides of the pan. Refrigerate the crust until the filling is prepared.
For the filling: Put your mixing bowl and whisk in the freezer for 10 to 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Set the whipped cream aside.
Allow the cream cheese to soften at room temperature for about 30 minutes or soften in the microwave. To soften in the microwave, remove the wrapper and place the cream cheese on a plate. Microwave for 15 to 20 seconds.
In your mixing bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes. Proceed to add the malt powder and continue beating for another 2 to 3 minutes until the sugar is well incorporated, scraping down the bowl as needed.
Fold the prepared whipped cream into the cream cheese mixture. Gently turn over from the bottom to the top until it’s well mixed.
Break apart the chocolate covered pretzels and fold into the filling along with the peanut butter chips.
Heat the hot fudge sauce according to the instruction on the jar. Pour 1/3 of the filling into the prepared crust. Swirl a couple of tablespoons over top of the filling and swirl the fudge sauce with a knife. Repeat these steps again with the second layer. Add the third layer of filling and drizzle the remaining hot fudge sauce on top. Sprinkle with leftover peanut butter chips.
For the topping: Put your mixing bowl and whisk in the freezer for 10 to15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Pipe the whipped cream along the borders of the cheesecake. This pie must be refrigerated.
