Peanut Butter Pie

I ordered a slice of peanut butter pie at a restaurant once. Someone had told me it was “The. Best.” But I left disappointed. It was a light, airy, very sweet peanut flavored filling in a pale pastry crust, finished with whipped topping. I’m not that person. I think peanut butter pie should remind you of a spoonful of the good stuff—thick, tongue-smacking goodness with a touch of salt.

The recipe is adapted from Richard Sax’s Classic Home Desserts. I prefer old-fashioned peanut butter for it’s extra texture. This pie requires some planning. The cream cheese needs to be soft, the mixing done slowly to get all those thick ingredients cooperating, and then a few hours to chill before adding the ganache.

I ordered a slice of peanut butter pie at a restaurant once. Someone had told me it was “The. Best.” But I left disappointed. It was a light, airy, very sweet peanut flavored filling in a pale pastry crust, finished with whipped topping. I’m not that person. I think peanut butter pie should remind you of a spoonful of the good stuff—thick, tongue-smacking goodness with a touch of salt.

The recipe is adapted from Richard Sax’s Classic Home Desserts. I prefer old-fashioned peanut butter for it’s extra texture. This pie requires some planning. The cream cheese needs to be soft, the mixing done slowly to get all those thick ingredients cooperating, and then a few hours to chill before adding the ganache.

Post-Bake

No serious notes. This has been a go-to pie of mine for a few years. I’ve substituted gingersnaps for the graham cracker crust before. Chocolate cookies are an obvious choice, too. For the serious peanut lovers, maybe a peanut butter cookie crust and topping with chopped peanuts? Maybe a layer of ganache on the bottom or a folding it into the filling before going into the shell?

Ingredients

Pastry

  • 1C Graham Cracker Crumbs

  • ¼C Sugar

  • ¼C Butter, softened

Filling

  • 8oz Cream Cheese, softened

  • 1C Peanut Butter (Creamy, Crunchy, Old-Fashioned)

  • 1C Powdered Sugar

  • 2Tbls Butter, softened

  • 1Tbls Vanilla

  • ½C Heavy Cream, chilled

Topping

  • 6oz Chocolate, semisweet & chopped

  • ½C Heavy Cream

Directions

  1. Preheat oven to 350˚. In a medium bowl, combine the graham crackers, sugar, and butter. Work with your hands till blended. Press into a buttered 9-inch pie pan. Chill for 10-15 minutes, then bake 9-11 minutes, till slightly browned. Cool.

  2. Beat the cream cheese till smooth and creamy. Add peanut butter and repeat.

  3. Incorporate the powdered sugar, butter, and vanilla. Beat till smooth.

  4. Whip the cream till soft peaks form. Fold 1/3 of the whipped cream into the peanut butter mixture. When almost incorporated, fold in another 1/3. When almost incorporated, add the final third and fold till full incorporated.

  5. Spoon and smooth into the cool graham cracker crust. Cover with plastic film or wax paper. Chill till firm. (I like shoving it in the deep freeze for a couple hours.)

  6. Once chilled, start the fudge topping. Combine the chocolate and cream in a microwave save container. Microwave on high for 30sec and stir. Repeat till the chocolate has melted. Let sit several minutes to cool, then spread onto the top of the pie. Chill again till set.

  7. Eat.