Peanut Butter Pie
This Peanut Butter Pie is one of the most incredible desserts I’ve ever eaten. It has a creamy, luscious texture and a rich peanut butter flavor.
This recipe is so good that it’s almost mean for me to post it.
Or at least, my husband told me that I shouldn’t post this recipe for the good of my own readers, haha.
He has obviously been overruled, because while this peanut butter pie is dangerous, it’s worth every bite.
Every time I take this to a potluck or gathering, people go absolutely wild for it.
Just last week, one of my friends proclaimed it was now his new favorite dessert. It’s certainly one of mine too!
The peanut butter filling has a creamy, silky, mousse-like texture and a rich flavor, accented by a chocolate graham crust, a touch of pillowy whipped cream on top, and bits of chopped peanut butter cup.
So many textures, so many flavors, and complete heaven.
Because this pie is all about peanut butter and dairy and chocolate, I try to make this only for special occasions. It is quite indulgent, after all.
It’s well-suited to football watching or game day gatherings, or even on Thanksgiving as an unconventional pie option.
It’s really easy, can be made in advance, and stores beautifully in the freezer or fridge, depending on how long you want to keep it.
How to Make Peanut Butter Pie:
In a medium bowl, beat together peanut butter, mascarpone, confectioner’s sugar, and vanilla, until fluffy and light:
You may also use cream cheese in place of the mascarpone, but I like the flavor of mascarpone better.
Next, whip heavy cream to soft peaks.
If you don’t know what soft peaks means, it’s the stage where you can lift the beaters out of the mixture, flip it rightside up, and the peak should fall over gently:
Gently fold the whipped cream into the peanut butter mixture, in batches, to lighten the texture.
To make the crust, grind up chocolate graham crackers and sugar, then add melted butter:
Sometimes chocolate graham crackers can be hard to find, in which case you can use regular graham crackers and add cocoa. It works just as well.
Dump the moistened graham cracker crumbs into a pie plate:
Press it up the sides and bake for 10 minutes, then let it cool.
Add the peanut butter filling to the cooled crust:
Spread it out evenly, and don’t worry about getting the top perfectly smooth:
We’ll be covering it up with whipped cream and chopped peanut butter cups anyway!
Freeze the pie for at least 2 hours, or chill in the fridge for 6 hours, for the texture to fully set, otherwise it will be difficult to slice.
When you’re ready to serve, top it with more whipped cream and chopped peanut butter cups:
This pie is best enjoyed when it’s fully chilled, about 35 degrees or so.
If you’d like, you can keep it in the freezer, then let it thaw at room temperature for 30-60 minutes to soften.
These melt-in-your-mouth Peanut Butter Cookies are also one of my favorite peanut butter desserts. Enjoy!
How Long Is Peanut Butter Pie Good For? If stored in the freezer, it will last a good couple months. In the fridge, up to 5 days.
Can Peanut Butter Pie be Frozen? Yes, but the texture straight out of the freezer will be too firm, so allow time for it to soften before serving.
This Peanut butter Pie is made without cool whip, and I used mascarpone in place of the usual cream cheese.
More Peanut and Peanut Butter Desserts:
Peanut Butter Pie
For the Chocolate Graham Crust:
- 1 sleeve chocolate graham crackers*
- 1/4 cup sugar
- 6 tbsp melted butter
For the Peanut Butter Pie Filling:
- 8 oz mascarpone cheese at room temperature
- 1 cup peanut butter creamy or crunchy, up to you
- 1 cup confectioner's sugar (4 ounces by weight)
- 1 tsp vanilla extract
- 1.5 cups heavy cream
- 1/2 cup heavy cream
- 1 tbsp sugar
- chopped peanut butter cups for garnish (about 6 mini, or 2 regular)
- Preheat oven to 350 degrees F.
- In a food processor, pulse together the graham crackers and sugar, until ground.
- Add the melted butter, and pulse until evenly moistened, about 10 times.
- Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up the sides.
- Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.
- To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner's sugar, and vanilla extract, until fluffy and light, about 2 minutes.
- In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.
- Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and chill completely. It will take about 6 hours in the refrigerator, or you can expedite the process by freezing for 2 hours.
- To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.
- Note: Make sure the pie is fully chilled before serving, or it will be difficult to slice. Enjoy!
Post updated July 2019. Originally published August 2011.