Peanut Butter Cream Pie
If you’re a lover of chocolate and peanut butter together, the perfect balance of salty and sweet, then this Peanut Butter Cream Pie has your name written all over it. It’s a great pie that requires only the crust to be baked. The rest is chilled and requires little to no effort. The only bad thing about this pie is that it’s quite addictive so don’t say I didn’t warn you!
Peanut Butter Cream Pie
A decadent pie filled with the most delicious peanut butter cream filling. It's a chocolate and peanut butter lover's dream come true, the perfect balance of sweet and salty.
Servings: 8
Equipment
- Food processor
- Mixing bowls
- Mixer
- Pie plate
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- pinch of salt
- 5 tablespoons unsalted butter melted and slightly cooled
Filling:
- 1 ½ cups heavy cream
- 1 8 oz package cream cheese at room temperature
- ¼ cup packed light brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup smooth all-natural peanut butter
Topping:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
Optional Garnishes:
- ½ cup coarsely chopped salted peanuts
- ½ cup coarsely chopped salted pretzels
- ½ cup mini peanut butter cups
- 2 ounces dark chocolate chips melted
Instructions
- Preheat oven to 350°F.
- To make the crust, in a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the butter and stir with a fork until the mixture is thoroughly moistened. The mixture will not form a dough ball, but will stay a crumby texture.
- Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish. Bake until the crust is slightly golden brown, 12 to 15 minutes. Remove the pie dish from the oven and let cool completely before filling.
- To make the pie filing, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes. Transfer to a medium bowl.
- In the same bowl of the electric mixer (you don’t have to rinse it out) fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt, and vanilla extract and beat well. Beat in the peanut butter until smooth. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared crust.
- For the whipped cream topping, in the clean bowl of an electric mixer fitted with the whisk attachment, beat the cream and powdered sugar until it holds soft speaks, 4 to 5 minutes. Top the pie with the whipped cream mixture. Cover lightly with plastic wrap and refrigerate for at least 4 hours before serving.
- Just before serving, generously drizzle the melted chocolate on top of the pie with a fork. Sprinkle with peanut butter cups and chopped peanuts. Cut and serve. The pie will last, well wrapped in the refrigerator, for up to 4 days. Enjoy!
