One of my favorite desserts to share with family and friends is a decadent Peanut Butter Pie. It’s a recipe I stumbled upon during a road trip through the South, where the hospitality was as rich and inviting as the desserts. I remember stopping at a quaint little diner in Georgia that served the most heavenly peanut butter pie. The experience was so memorable that I couldn’t resist recreating it once I got home.
This Peanut Butter Pie recipe is incredibly simple, requiring just six ingredients. It’s perfect for those busy days when you want to whip up something delicious without spending hours in the kitchen. The combination of creamy peanut butter and chocolate is always a crowd-pleaser, and the addition of a crunchy chocolate crust takes it to the next level.
One tweak I love is adding a layer of crushed pretzels between the peanut butter filling and the ganache. The salty crunch perfectly complements the sweetness of the pie. You can also experiment with different toppings, like drizzling caramel or adding a sprinkle of sea salt for an extra flavor kick.
Whether you’re preparing this for a family gathering or just treating yourself, this Peanut Butter Pie is sure to impress. It’s become a staple in my home, and I hope it brings as much joy to your table as it does to mine. Happy baking!
Making the Peanut Butter Pie
Ingredients
- 1 cup heavy cream
- 8 ounces softened cream cheese
- 3/4 cup plus 2 tablespoons powdered sugar, divided
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup chopped chocolate
- 1/4 cup chopped peanuts
- 1 9-inch chocolate pie crust
Directions
- Set aside a prepared 9-inch chocolate pie crust.
- In a mixer, combine the cream cheese, peanut butter, and 3/4 cup powdered sugar. Beat until the mixture becomes fluffy.
- In another bowl, whip the heavy cream until thickened. Add the remaining 2 tablespoons of powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Carefully fold the whipped cream into the peanut butter mixture. Pour this blend into the pie crust and refrigerate for 2 hours.
- For the ganache, warm the heavy cream in a small saucepan. Remove from heat and stir in the chopped chocolate until smooth. Allow it to cool.
- Once cooled, pour the ganache over the chilled pie and spread it evenly. Scatter the chopped peanuts around the edge.
- Chill the pie overnight before serving.
FAQs:
Can I use a different type of pie crust for the Peanut Butter Pie?
Yes, you can use a graham cracker crust or a regular pie crust if you prefer. However, a chocolate pie crust complements the peanut butter filling well.
What type of chocolate works best for the ganache?
Dark chocolate or semi-sweet chocolate works best for the ganache, as they provide a good balance of flavor with the sweetness of the pie. Milk chocolate can also be used if you prefer a sweeter taste.
Is there a substitute for heavy cream in this recipe?
Yes, you can use whipped topping or coconut cream as a substitute for heavy cream. However, the texture and taste may slightly differ from the original recipe.
How long can I store the Peanut Butter Pie in the refrigerator?
The Peanut Butter Pie can be stored in the refrigerator for up to 5 days. Ensure it is covered tightly with plastic wrap or stored in an airtight container to maintain its freshness.
Can I make this Peanut Butter Pie ahead of time?
Absolutely! This pie can be made a day or two in advance. In fact, chilling it overnight allows the flavors to meld together better.
What can I use if I don’t have an electric mixer?
If you don’t have an electric mixer, you can use a hand mixer or even mix by hand with a sturdy whisk. Mixing by hand will require more effort and time to achieve a fluffy texture.
Peanut Butter Pie
Ingredients
- 1 9- inch chocolate pie crust
- 1/2 cup heavy cream
- 1 cup chocolate chopped
- 1/4 cup peanuts chopped
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 3/4 cup + 2 tablespoons powdered sugar divided
- 1 cup peanut butter smooth
Instructions
- Prepare a 9-inch chocolate pie crust and set it aside.
- In an electric mixer, beat together the cream cheese, peanut butter, and 3/4 cup powdered sugar until the mixture is fluffy.
- In a separate bowl, beat the heavy cream until thick, then add the remaining 2 tablespoons of powdered sugar and vanilla extract. Continue to beat until stiff peaks form.
- Gently fold the whipped cream mixture into the peanut butter mixture. Pour this combined mixture into the pie crust and refrigerate for 2 hours.
- After the pie has chilled, make your ganache. In a small saucepan, heat up the heavy cream until warm. Remove from heat and add the chopped chocolate, whisking until smooth. Let it cool until it's no longer warm.
- Gently pour the ganache over the chilled pie and spread it evenly. Sprinkle the chopped peanuts around the perimeter.
- Chill the pie overnight before serving.
