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 😂. 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.
Overall, this is easily in my top 5 favorite desserts of all time, only tied up with Rice Pudding, Baklava, Tiramisu, and Millionaire’s Shortbread.
How to Make It Step by Step:
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.
Now let’s make the crust! It’s the same method as my classic Graham Cracker Crust, but using chocolate graham crackers.
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
Ingredients
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
To Serve:
- 1/2 cup heavy cream
- 1 tbsp sugar
- chopped peanut butter cups for garnish (about 6 mini, or 2 regular)
Instructions
- 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!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated July 2019. Originally published August 2011.
26 Comments on “Peanut Butter Pie”
Would it change the recipe too much to use crushed oreo cookies (after scraping the filling out) instead of chocolate graham crackers for the crust?
A chocolate wafer or cookie crust would be awesome here!
This recipe looks so delicious. I think I’ll try making but put a layer of sliced bananas to make it a Peanut Butter Banana Pie. Yum!
Discovered Peanut Butter pie in Asheville, NC and immediately sought out a recipe.
Wasn’t able to find chocolate graham crackers so I substituted with a pre-made Oreo crust.
Delicious!! Shared the recipe with everyone!
I think next time, I think I will use the graham cracker crust and make it in a spring form pan.
Highly recommend!
Heavenly! It’s a good thing I made this for a family dinner or I would have eaten far too much of it! I did think I enjoyed it even better at closer to fridge temperature than frozen….I took it out of the freezer 10 min before serving and it was still very hard. But I used cream cheese instead of mascarpone so maybe that made a difference? Either way it was amazing!
Finally made this today.. soo delicious and creamy!! That crust takes it to a whole new level of heavenly!! This recipe is a real keeper.
Lisa, I’m so glad to hear it! This is one of my favorite desserts..it’s so good and simple! Happy cooking =)
I found this at the bottom of your peanut butter cups post–Being one who in a pinch eats chocolate chips mixed with a spoonful of peanut butter, I needed to make both of these ASAP!
HAHA I do that sometimes too…PB and chocolate, so good. You’ll love the pie…it’s one of my favs.
Wow! I love peanut butter and mascarpone, but I never would have put them together….until now. Thanks for sharing.
Those photos are to die for, as is the pie. I think it’s probably one of the best things I’ve ever seen. Yum, the filling looks so light yet amazingly tasty too.
This is incredible! I come from a long line of peanut butter eaters
Must.Make.Now. lol I’ve been seeing a lot of peanut butter pies (for Mikey) and there hasnt really been one that I wanted to break my diet for but this…I MUST MAKE IT! and eat at least a slice lol
Oh my, you’re husband is right! I could just see myself scooping up bites of this until it was all gone!! I better save this for a dinner party and send the leftovers home with my guests!!
Wow this looks truly decadent!
Yummmmm. Did you make this for the Jennifer Perillo thing?
huh? I’m not sure what that is/who that is.
Oh no, I read the story. Very sad!!!
This looks incredible!!!!
That’s just dreamy! I love mascarpone in about anything! And that crust! Heaven.
Looks spectacular….and so creamy…!!!