Description
This creamy and decadent Peanut Butter Pie features a buttery graham cracker crust, smooth peanut butter filling, and a luscious chocolate drizzle topping. Perfectly chilled and topped with optional chopped peanuts, this dessert is a crowd-pleaser that’s simple to make and irresistibly delicious.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
Topping
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
- Chopped peanuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until set and fragrant. Remove from the oven and allow it to cool completely before adding the filling.
- Make the Filling: In a large bowl, beat together the creamy peanut butter and softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is well combined and free of lumps.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This will add lightness and volume when folded into the filling.
- Combine Filling and Whipped Cream: Gently fold the whipped cream into the peanut butter mixture in stages, ensuring an even and airy filling without deflating the whipped cream.
- Fill the Crust: Spread the peanut butter filling evenly into the fully cooled graham cracker crust, smoothing the surface with a spatula.
- Prepare the Topping: In a small microwave-safe bowl, combine chocolate chips and 1/4 cup heavy whipping cream. Heat in 30-second intervals, stirring after each until the chocolate is fully melted and the mixture is smooth and glossy.
- Top the Pie: Drizzle the warm melted chocolate over the pie’s surface in a decorative pattern. Optionally, sprinkle chopped peanuts on top for added crunch and flavor.
- Chill: Refrigerate the pie for at least 3 hours, allowing it to set completely and for the flavors to meld together.
- Serve: Slice and enjoy this rich, creamy Peanut Butter Pie chilled for the best texture and taste.
Notes
- Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
- For easier whipping, chill the heavy cream bowl and beaters before whipping.
- You can substitute crunchy peanut butter if you prefer some peanut texture in the filling.
- The pie can be stored in the refrigerator for up to 3 days, covered tightly.
- For a nut-free version, omit the chopped peanuts topping and ensure peanut butter substitute suits your needs.
