Peanut Butter Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or line with a parchment circle. In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1 teaspoon fine salt. Pour in 6 tablespoons melted butter and stir until evenly moistened and mixture holds together when pressed.

Form and bake crust

Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie pan using a measuring cup or the back of a spoon. Bake in preheated oven for 8–10 minutes until slightly darker and fragrant. Remove and let cool completely on a wire rack while you make the filling. (For a no-bake option, chill crust in the fridge 30 minutes instead.)

Soften and mix base

In a large mixing bowl, beat 8 oz softened cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes. Add 1 1/4 cups creamy peanut butter, 3 tablespoons heavy cream, and 1 teaspoon vanilla extract, and beat until combined and creamy.

Sweeten and adjust texture

Gradually add 1 cup powdered sugar, about 1/4 cup at a time, mixing on low between additions to avoid dust. Once incorporated, increase speed to medium and beat until the mixture is smooth and light, about 1 minute. If filling is too stiff, add up to 1 tablespoon additional heavy cream to reach a spreadable consistency.

Fill the crust

Spoon the peanut butter filling into the cooled crust and spread evenly with an offset spatula or the back of a spoon. Smooth the top and refrigerate the pie at least 2 hours to set (3–4 hours recommended). For a firmer set, chill overnight.

Whip cream

Place a medium mixing bowl and beaters in the freezer for 5–10 minutes beforehand to help whipping. Pour 1 cup cold heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip — stop when peaks hold shape but are still glossy.

Top the pie

Remove pie from fridge. Either spread the whipped cream evenly over the chilled peanut butter layer or pipe rosettes around the edge leaving the center visible for a drizzle. Return to fridge while you prepare the chocolate drizzle.

Make chocolate drizzle

Place 3 oz chopped semisweet chocolate and 1 teaspoon butter in a small microwave-safe bowl. Microwave in 15–20 second bursts, stirring between each, until melted and smooth (alternatively melt gently over a double boiler). Let the chocolate cool briefly so it’s still pourable but not hot — about 1–2 minutes.

Drizzle and finish

Using a spoon or a small piping bag, drizzle the melted chocolate over the whipped topping in a decorative pattern. Sprinkle 2 tablespoons crushed peanuts over the top and finish with a pinch of flaky salt if desired. Chill the assembled pie at least 15 minutes to set the chocolate before slicing.