Peanut Butter Or Strawberry Pies Recipe

Prepare crust

If using a refrigerated pie crust, prebake according to package directions and cool completely. If using a ready-made graham-cracker crust, ensure it is at room temperature and set aside.

Make peanut butter filling

In a large bowl, beat the room-temperature cream cheese with an electric mixer until smooth and free of lumps (about 1–2 minutes). Add the smooth peanut butter and vanilla extract; mix until fully combined and smooth.

Sweeten and lighten filling

Sift in the powdered sugar and mix on low until incorporated. In a separate chilled bowl, pour the cold heavy cream and granulated sugar; whip to medium-stiff peaks (about 2–3 minutes). Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining whipped cream until uniform and airy. Do not overmix.

Assemble pie

Spoon the peanut butter filling into the prepared crust and spread it evenly with an offset spatula or the back of a spoon. Smooth the top and refrigerate for at least 2 hours to set; for best texture chill 4 hours or overnight.

Chocolate drizzle and garnish

Melt the semi-sweet chocolate and butter together in 20–30 second intervals in the microwave, stirring between bursts, or use a double boiler until smooth. Drizzle the warm chocolate over the chilled pie. Sprinkle chopped peanuts over the top if using. Keep refrigerated until serving.

Slice with a warm, dry knife (dip the knife in hot water and dry between cuts for clean slices). Store leftovers covered in the refrigerator for up to 4 days.

Prepare crust

If using a refrigerated pie crust, prebake according to package directions and cool completely. If using a prebaked pie shell, ensure it is at room temperature and set aside.

Macerate strawberries

Place the sliced strawberries in a bowl and sprinkle with 1 tablespoon granulated sugar and 1 teaspoon lemon juice. Toss gently and let sit 15–20 minutes so they release juices.

Make strawberry glaze

In a small saucepan, whisk together the cornstarch and water until smooth. Add the strawberry juices (from maceration) and bring to a simmer over medium heat, stirring constantly until the mixture thickens and becomes translucent (about 1–2 minutes). Remove from heat and stir in the pinch of salt and vanilla extract. Allow glaze to cool slightly but not fully set.

Assemble pie

Arrange the macerated strawberry slices evenly in the cooled pie shell. Spoon the warm glaze over the berries, using a spoon to distribute it so berries are coated. Chill the assembled pie for at least 1 hour to let the glaze set.

Whipped cream (optional)

In a chilled bowl, whip the cold heavy cream with powdered sugar to soft–medium peaks (about 1–2 minutes). Pipe or spread whipped cream around the edge of the pie or serve on the side.

Keep the pie refrigerated and serve within 2–3 days for best freshness. Slice with a sharp knife and wipe between cuts for neat pieces.