Peanut Butter Pie
Yield: 6-9 servings
Cook Time: 10 minutes
Tips: For a firmer pie, store in freezer, then defrost for 30 minutes before serving. For a creamier pie, store in refrigerator until firm.
Suggestion: Top with a dollop of whipped cream, if desired.
You don't have to be a peanut butter lover to enjoy this pie, though it is definitely an added bonus
if you are! This Peanut Butter Pie is rich, creamy and delicious, and the peanut butter flavor combines perfectly with the chocolately flavor of the homemade chocolate wafer pie crust. The filling for this peanut butter pie is made with a combination of cream cheese, peanut butter, sugar and heavy cream, so you can probably imagine how over the top this pie is! The top of the pie is sprinkled with shavings of your choice of semi-sweet or milk chocolate, adding the perfect final touch. This pie can also be topped with dollops of whipped cream, if desired, though this pie is delicious on its own. If you would like to add some firmness and nice chill to this pie, simply place in the freezer until frozen, then defrost for about 30 minutes before serving. So, grab a cup of coffee or an ice cold glass of milk, and dive into a slice of this lovely decadence!
Recipe▼
Ingredients
- Pie Crust
- 1 1/4 cups chocolate wafer cookie crumbs (20 cookies)
- 1/4 cup sugar
- 1/4 cup butter, melted
- Filling
- 1 8-oz. package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- Topping
- Grated dark or milk chocolate, or crumbled chocolate wafer cookie pieces
Directions
Pie Crust
Preheat oven to 375° F.
In a medium mixing bowl, whisk or stir with a fork all pie crust ingredients. Gently press pie crust mixture into a 9-inch pie pan. Place in oven and bake for 10 minutes. Place on cooling rack until completely cooled.
Filling
Place cream cheese, peanut butter, sugar, butter and vanilla in an electric mixer bowl (or if using an electric handheld mixer, a regular mixing bowl). Beat with electric or handheld mixer until all ingredients are creamy and smooth.
In a separate mixing bowl, whip heavy cream until it forms stiff peaks. Fold whipped cream into peanut butter mixture until fully blended. Gently pour into cooled pie crust, and spread to the edges of the pie crust. Top with grated chocolate or cookie crumbs.
Either store in the freezer and allow to defrost for 20 minutes to 1/2 an hour before eating, or place in refrigerator for a few hours until pie becomes firm. You will probably get a firmer pie by storing it in the freezer. The choice is yours!
Preheat oven to 375° F.
In a medium mixing bowl, whisk or stir with a fork all pie crust ingredients. Gently press pie crust mixture into a 9-inch pie pan. Place in oven and bake for 10 minutes. Place on cooling rack until completely cooled.
Filling
Place cream cheese, peanut butter, sugar, butter and vanilla in an electric mixer bowl (or if using an electric handheld mixer, a regular mixing bowl). Beat with electric or handheld mixer until all ingredients are creamy and smooth.
In a separate mixing bowl, whip heavy cream until it forms stiff peaks. Fold whipped cream into peanut butter mixture until fully blended. Gently pour into cooled pie crust, and spread to the edges of the pie crust. Top with grated chocolate or cookie crumbs.
Either store in the freezer and allow to defrost for 20 minutes to 1/2 an hour before eating, or place in refrigerator for a few hours until pie becomes firm. You will probably get a firmer pie by storing it in the freezer. The choice is yours!
