Peanut Butter Pie
User Reviews
5
Peanut Butter Pie
Description
The crust starts with finely processed chocolate graham crackers combined with light brown sugar and melted butter, baked briefly until fragrant and crisp. The filling blends room temperature cream cheese, powdered sugar, and creamy peanut butter, whipped until fluffy. Separately whipped heavy cream is folded in to lighten the texture.
The assembled pie is chilled or frozen to firm up before topping. The final touches include drizzles of melted peanut butter and chocolate plus miniature peanut butter candies, enhancing the peanut butter profile with contrasting textures and sweetness.
The recipe offers modifications such as substituting almond butter for peanut butter to accommodate allergies, along with adjustments to the filling and topping accordingly.
Ingredients
For the crust:
- 14 chocolate graham crackers whole
- 1 tablespoon light brown sugar
- 7 tablespoons unsalted butter melted, 99 grams
For the filling:
- 8 ounces cream cheese at room temperature
- 3/4 cup powdered sugar divided, plus 2 tablespoons
- 1 cup peanut butter creamy conventional
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the topping:
- peanut butter melted
- chocolate melted
- Reese’s Cups mini
- peanut butter chips
Instructions
- Preheat the oven to 325°F.
For the crust:
- In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
For the filling:
- In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
- In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
- Place your melted peanut butter and melted chocolate in separate resealable bags or piping bags. Snip off a tiny corner of the bag's tip. Squeeze slightly to drizzle the melted peanut butter and melted chocolate over your pie. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.
- Store in the fridge, covered, for up to 3 days, or in the freezer for up to 1 month.
Notes
- If chocolate graham crackers are unavailable, Chocolate Teddy Grahams can be used instead for the crust.
- For peanut allergies, substitute almond butter in equal measure and add extra vanilla extract to the filling; skip peanut-specific toppings and use almond-based candies or other preferred garnishes.
- Ensure the cream cheese is at room temperature for smooth blending and properly whipped cream for folding to avoid deflating the filling.
User Reviews
Overall Rating
5
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