To me, peanut butter is one of the great pleasures of life. I’m OBSESSED with the stuff.
Especially when it’s combined with chocolate… in PIE form. Life doesn’t get much better than a Peanut Butter Pie.
*This recipe was originally published 3/18/15 and has been updated with new tips & photos.
This isn’t any old peanut butter pie. I mean, just look at it. It’s over the top, messy, and unapologetically sinful in the best possible way. I’ve accompanied this recipe with a step-by-step video to not only show you how to make this beautiful pie, but to whet your appetite for it.
The best part about this pie is that it is a total crowd pleaser and won’t last long at all. That coupled with the fact that it can be made completely ahead of time makes it a perfect go-to recipe for easy entertaining. Jared and I loved this pie, he even went back for seconds which he rarely does with dessert. It’s that good!
I hope you make this pie soon and if you do, be sure to tag me on Instagram with the hashtag #handletheheat so I can see!
Taste: Like a massive peanut butter cup from heaven.
Texture: The crust is crunchy yet buttery, the filling is ultra light, fluffy, and luscious, and the candy on top takes it to a whole other level. Every bite is bliss.
Ease: Super duper easy!! You’ll get a few dishes dirty and need some patience for the pie to set but this is a great easy go-to dessert recipe.
Appearance: It’s everything a girl could want in a pie!
Pros: Easy, crowd-pleasing, and can be made ahead of time.
Would I make this again? 100% yes.
How to make Peanut Butter Pie
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook: 4 hours 32 minutes
For the crust:
14 whole chocolate graham crackers
1 tablespoon light brown sugar
7 tablespoons (3.5 ounces) unsalted butter, melted
For the filling:
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar plus 2 tablespoons, divided
1 cup creamy peanut butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
For the topping:
Melted peanut butter
Mini Reese’s cups
Peanut butter chips
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 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 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. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.
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