Peanut Butter Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt. Stir in 6 tablespoons melted unsalted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish (or a removable-bottom tart pan). Use the bottom of a measuring cup to compact the crust firmly and evenly.

Bake crust for 8–10 minutes until set and golden at the edges. Remove from oven and let cool on a rack for 15–20 minutes. For a no-bake option: skip baking and chill the pressed crust in the refrigerator for at least 30 minutes.

Whip cream

Chill a medium mixing bowl and beaters for 10 minutes in the freezer if possible. Pour 1 cup heavy cream into the bowl and beat on medium-high speed until soft peaks form (about 2–3 minutes). Refrigerate whipped cream while preparing the rest of the filling.

Cream cheese & peanut butter base

In a large bowl, beat 8 oz softened cream cheese with an electric mixer on medium speed until smooth, about 1–2 minutes. Add 1 1/4 cups creamy peanut butter, 1 cup powdered sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Mix on low to combine, then increase to medium until completely smooth and uniform, about 1–2 minutes more.

Fold the whipped cream into the peanut butter mixture in two additions: gently fold a third of the whipped cream to lighten the base, then fold in the remaining whipped cream until no streaks remain. Do not overmix; keep the filling light and airy.

Spoon the filling into the cooled prepared crust and smooth the top with an offset spatula or the back of a spoon. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, to set firmly.

Make chocolate ganache

If using chocolate, place 3 oz semisweet chocolate chopped (or chips) in a small heatproof bowl. Heat 3 tablespoons heavy cream in a small saucepan just until steaming but not boiling (or microwave in 15-second bursts). Pour hot cream over chocolate, let sit 30 seconds, then stir until smooth and glossy. Allow ganache to cool 5–10 minutes until slightly thickened but still pourable.

Pour the ganache over the chilled pie, letting it spread and drip slightly toward the edges. Alternatively, pipe or dollop 1 cup whipped cream decoratively around the edge and drizzle ganache in the center.

Sprinkle 2 tablespoons chopped roasted peanuts over the top for texture. Return pie to refrigerator for 15–30 minutes to set the ganache and toppings.

Slice with a hot, dry knife (dip in hot water and wipe between cuts for clean slices) and serve chilled. Keeps well covered in the refrigerator for up to 3 days.