Homemade Peanut Butter Pie, with a chocolate cookie crust, creamy peanut butter filling, and ganache topping is every chocolate peanut butter lovers dream!
Prep Time20 minutesmins
Cook Time10 minutesmins
Freeze time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Servings: 12servings
Author: Krissy Allori
Equipment
Pie Dish
Food Processor
Mixing Bowls
KitchenAid Stand Mixer
Ingredients
For the crust:
12ounceschocolate cookiesroughly 2 cups once processed into crumbs
1tablespoonlight brown sugar
10tablespoonsunsalted buttermelted
For the filling:
1cupheavy whipping cream
8ouncescream cheesesoftened
1cupcreamy peanut butterunsweetened (see note)
1teaspoonvanilla extract
1cuppowdered sugar
Ganache:
1cupheavy cream
8ouncessemi-sweet chocolatefinely chopped
For the toppings (optional):
salted peanuts
Mini peanut butter cups
Peanut butter chips
Instructions
Preheat the oven to 325°F.
For the crust:
Process cookies and brown sugar through a food processor until finely ground. Add the butter and pulse until moistened. Alternatively, you can transfer crumbs and sugar to a large bowl, add melted butter, and mix by hand.
Use the bottom of a flat bottomed glass to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake in preheated oven until fragrant, about 12 minutes. Cool completely on a wire rack.
For the filling:
Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Do not over mix. Transfer to a separate bowl.
Using the stand mixer again with the whisk attachment, mix cream cheese and peanut butter until incredibly smooth and fluffy. Mix in vanilla. Add sugar, mix on low to combine, then high to thoroughly mix.
Add whipped cream and mix until fully incorporated, scraping sides well so that everything is mixed.
Pour peanut butter mixture into the prepared pie shell and freeze for 3 hours.
For the ganache:
Gently heat the heavy cream on the stove over medium heat or in the microwave on 50% power until almost boiling. Immediately remove from heat and pour over chopped chocolate and allow to sit, undisturbed, for about 5 minutes.
Stir to combine (chocolate should be fully melted by the time you stir. If not, you can heat in microwave on 50% power in 30 second increments). Allow mixture to cool to a warm, but not hot, temperature. Pour over top of pie and spread to edges. Return pie to freezer for about an hour.
Prior to serving, top with mini peanut butter cups, peanuts, or other peanut butter chocolate inspired toppings. Slice and enjoy!
Notes
Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.
This recipe calls for unsweetened peanut butter. If using sweetened peanut butter, your filling will be sweeter than mine unless you reduce the sugar. You can always add less sugar, taste, and then continue to add until you reach your desired level of sweetness if using sweetened peanut butter.
The recipe calls for creamy peanut butter, but you can use chunky if you prefer.
Recipe will make one large pie
Nutritional info does not include optional toppings