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Peanut Butter Pie

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Peanut Butter Pie

Cuisine:American

Course:Dessert

30m prep 0s cook 5h ready

One 10-inch single-crust pie This rich but mousse-like pie is a great favorite with children and the grown-ups who cook for them.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    • ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
    • 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
    • (1 teaspoon ground cinnamon)
    Sub-recipe steps
    1. Put in a medium bowl, reserving a tablespoon or two for topping, if desired: 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    2. Add and stir until well blended: ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies; 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled; (1 teaspoon ground cinnamon)
    3. To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (235g) chunky or smooth peanut butter
  • ½ cup (100g) sugar
  • 2 teaspoons vanilla
  • 1 cup (230g) cold heavy cream
  • 1
    • ¾ cup heavy cream
    • 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
    Sub-recipe steps
    1. Bring to a boil in a small saucepan: ¾ cup heavy cream
    2. Remove from the heat and add: 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
    3. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir gently until completely smooth.
    4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the ganache reaches about 85°F. For frosting, let cool further until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and then cool to 85° to 95°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 1 week refrigerated.
  • (⅓ cup chopped salted peanuts)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Crumb Crust made with graham crackers or chocolate wafers
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (235g) chunky or smooth peanut butter
  • ½ cup (100g) sugar
  • 2 teaspoons vanilla
  • 1 cup (230g) cold heavy cream
  • 1 Chocolate Ganache
  • (⅓ cup chopped salted peanuts)

Let's Cook

  1. Step 1.

    Line a 10-inch pie pan with: Crumb Crust made with graham crackers or chocolate wafers

  2. Step 2.

    Bake the crust as directed in About Crumb Crusts. Let cool completely on a rack.

  3. Step 3.

    Beat in a large bowl just until smoothly blended: 8 ounces (225g) cream cheese, softened; 1 cup (235g) chunky or smooth peanut butter; ½ cup (100g) sugar; 2 teaspoons vanilla

  4. Step 4.

    Beat in a medium bowl until stiff peaks form: 1 cup (230g) cold heavy cream

  5. Step 5.

    Using a large silicone spatula, fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining cream. Spread the mixture evenly in the cooled pie crust. Press a sheet of plastic wrap directly on the surface and refrigerate until firm, about 4 hours.

  6. Step 6.

    Prepare: Chocolate Ganache

  7. Step 7.

    Let cool to lukewarm, then pour the glaze over the top of the pie and spread evenly. If desired, sprinkle with: (⅓ cup chopped salted peanuts)

  8. Step 8.

    Refrigerate for at least 1 hour, or for up to 3 days.

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