peanut butter pie

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By Annalisa Keene
from Fairborn, OH

This is a refrigerator pie, so no cooking or baking is required. If the kitchen is hot, I chill the bowl and beaters before whipping the heavy cream because it whips up faster. I also do the crust in the pan because it is simpler. You can also use another pie tin to help press the crust in place, but I'm not good at that so I do it the old fashion way. You want the ganache cool but not cold so it pours easier. If it's too hot it will run off the sides.

serves 8
method Refrigerate/Freeze

Ingredients For peanut butter pie

  • CRUST
  • 3/4 c
    graham cracker crumbs
  • 1/4 c
    sugar
  • 2 Tbsp
    brown sugar (packed)
  • 4 Tbsp
    butter. (1/2 stick)
  • FILLING
  • 8 oz
    cream cheese
  • 1/2 c
    sugar
  • 1 c
    peanut butter
  • 2 Tbsp
    vanilla extract
  • 1 1/2 c
    heavy cream, cold
  • GANACHE
  • 1 c
    chocolate chips
  • 1/2 c
    heavy cream

How To Make peanut butter pie

  • 1
    Set out cream cheese to soften and put bowl and beaters in refrigerator to chill for at least a couple hours.
  • 2
    Place graham cracker crumbs, sugar, brown sugar, in pie pan and mix well.
  • 3
    Melt butter in microwave and add to dry ingredients. Stir till all combined and then press into bottom and up sides of pie pan.
  • 4
    Place in freezer until ready.
  • 5
    Using chilled bowl and beaters, whip heavy cream to stiff peaks.
  • 6
    In separate bowl, using mixer, cream the cream cheese until fluffy.
  • 7
    Add sugar and beat til blended.
  • 8
    Add peanut butter and vanilla and beat til blended.
  • 9
    Fold whipped cream into peanut butter mixture until smooth.
  • 10
    Place filling in prepared crust and chill for 2 hours.
  • 11
    Combine heavy cream and chocolate chips in microwave safe bowl and cook for about a minute.
  • 12
    Remove from microwave and stir until fully blended. Allow to cool.
  • 13
    Pour ganache over chilled pie and spread to edges.
  • 14
    Chill and serve.

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