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Peanut Butter Pie
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulgent peanut butter pie with extra filling, topped with peanut butter cups and a decadent chocolate drizzle. Irresistible for peanut butter fanatics!
Ingredients:
  • For the chocolate cookie crust:
  • 9 ounces (255g) chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • Pinch of kosher salt
  • For the peanut butter filling:
  • 1 cup (8 ounces) heavy whipping cream
  • 8 ounces (227g) softened cream cheese
  • 1/2 cup (58g) powdered sugar
  • 1 cup (227g) creamy peanut butter, such as Jif
  • For the topping:
  • 2 tablespoons powdered sugar
  • 4 large chocolate peanut butter cups (about 3 ounces)
  • 1/4 cup (57g) peanut butter
  • 1/3 cup (57g) chocolate chips
  • 2 teaspoons vegetable oil
Instructions:
  • Preheat your oven to a toasty 350°F.
  • Prepare the crust by pulsing the cookies in a food processor until they become crumbs. Add salted butter, sugar, and salt and pulse until the mixture resembles wet sand and clumps together when pressed.
  • Press the crumbs into a 9-inch pie dish, firmly lining the bottom and sides. Adjust the amount if needed based on the depth of your dish. Bake in the preheated oven for 10 to 15 minutes until dry and firm, then cool on a rack before filling.
  • Prepare the filling: Start by whipping 1 cup of whipping cream until stiff peaks form using a hand or stand mixer. Transfer the whipped cream to a separate bowl. In the same mixing bowl, blend together cream cheese and 1/2 cup of powdered sugar until smooth. Mix in the peanut butter until creamy. Don't worry if the mixture looks slightly separated; it will come together when you fold in the whipped cream. Gently fold in 1/3 of the whipped cream to lighten the mixture, followed by the remaining 2/3 in two parts.
  • Chill the pie to perfection by spreading the filling in the baked and cooled crust. Cover with plastic wrap and let it refrigerate for a minimum of 4 hours or up to 2 days.
  • Prepare the toppings: Whip 1 cup of cream with 2 tablespoons of powdered sugar until it reaches a medium-soft peak. (Increase quantities for extra creamy topping.) Chop the peanut butter cups. Melt chocolate chips with a teaspoon of oil in one bowl and melt peanut butter with a teaspoon of oil in another bowl in the microwave using 30-second bursts, stirring until smooth.
  • To serve, spoon whipped cream generously over the pie and spread it evenly to create a luscious topping. Drizzle with warm melted chocolate and peanut butter, then sprinkle with chopped peanut butter cups. Enjoy immediately after garnishing with whipped cream. Leftovers can be stored in the fridge for up to 4 days, but note that the topping may lose some volume over time.

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