Peanut Butter Pie
The ultimate dessert for peanut butter lovers, this Peanut Butter Pie features a creamy filling on a crunchy graham cracker crust. Easy to make and perfect for any occasion, it's a treat you won't want to miss!
Equipment
- Mixing Bowl
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons packed light brown sugar
- 1/3 cup unsalted butter, melted
- 1/2 cup honey-roasted peanuts, chopped
- 3/4 cup confectioners' sugar
- 3/4 cup creamy peanut butter
- 6 ounces cream cheese, softened
- 1 cup heavy whipping cream, divided
- 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Grease a 9-inch pie plate with a little butter to ensure the crust doesn’t stick.
- To make the crust, combine the graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Stir until well combined. The mixture should resemble wet sand.
- Pour the crumb mixture into the prepared pie plate. Using the bottom of a dry measuring cup, press the crumbs evenly into the bottom and up the sides of the plate. This helps firm up the crust.
- Bake the crust in the preheated oven for 10 to 12 minutes, or until it’s fragrant and just starting to brown. Make sure to rotate the plate halfway through the baking time for even cooking.
- Once baked, let the crust cool completely on a wire rack. Once cool, spread 1/3 cup of the chopped honey-roasted peanuts evenly over the bottom of the crust. Set aside the rest for topping.
- Now, let’s prepare the filling. In a stand mixer fitted with a whisk attachment, combine 3/4 cup of confectioners’ sugar, peanut butter, cream cheese, and 3 tablespoons of heavy cream. Mix on low speed until combined.
- Increase the mixer speed to medium-high and whip the mixture until it becomes fluffy and smooth, about 1 minute. Transfer the filling to a large bowl and set aside.
- In the now-empty mixer bowl, whip the remaining heavy cream on medium-low speed until it’s foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. This will give the filling a light texture.
- Gently fold the whipped cream into the peanut butter mixture. Be careful not to deflate it; you want to keep that airy quality. Fold until no white streaks remain, and the filling is well combined.
- Spoon the filling into the cooled pie crust, spreading it into an even layer. This will create a nice base for the whipped cream layer.
- For the whipped cream layer, clean the mixer bowl and whip the heavy cream, 2 tablespoons of confectioners’ sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase the speed to high and continue whipping until stiff peaks form.
- Spread the whipped cream evenly over the filling, creating a beautiful top layer. Refrigerate the pie for at least 2 hours or until it’s set. This waiting period allows the flavors to meld beautifully.
- Before serving, sprinkle the remaining chopped peanuts on top for an added crunch. Slice the pie, serve, and enjoy the praises!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator. It stays fresh for up to three days.
- Tip 2: Yes, you can freeze this pie! Just wrap it tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.
- Tip 3: This pie goes wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Tip 4: Try adding a swirl of chocolate ganache on top for a rich twist!
- Tip 5: If you’re making this for someone with nut allergies, you can use sunflower seed butter instead of peanut butter.