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Peanut Butter Pie

Especially when it’s combined with chocolate… in PIE form. Life doesn’t get much better than a Peanut Butter Pie.

Peanut Butter Pie

By Tessa Arias, Handle The Heat

This homemade Peanut Butter Pie is made from scratch with just a few ingredients and will have everyone coming back for seconds! It's CRAZY good!

Prep Time

20 minutes

Cook Time

12 minutes

Chilling Time

4 hours

Total Time

4 hours 32 minutes

Yield

8 to 10 servings

Ingredients

For the crust:

  • 14 whole chocolate graham crackers (196 grams)
  • 1 tablespoon light brown sugar
  • 7 tablespoons (99 grams) unsalted butter, melted

For the filling:

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 3/4 cup powdered sugar plus 2 tablespoons, divided
  • 1 cup creamy conventional peanut butter
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For the topping:

  • Melted peanut butter
  • Melted chocolate
  • Mini Reese’s cups
  • Peanut butter chips
 
Peanut Butter Pie

Directions

  • Preheat the oven to 325°F.

For the crust:

  • In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

For the filling:

  • In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
  • In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
  • Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.
  • Store in the fridge, covered, for up to 3 days, or in the freeze for up to 1 month.

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Cake Magazine: Peanut Butter Pie
Peanut Butter Pie
Especially when it’s combined with chocolate… in PIE form. Life doesn’t get much better than a Peanut Butter Pie.
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