Peanut Butter Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted butter and stir until mixture is evenly moistened and holds together when pressed. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan (use the bottom of a measuring cup to compact).

Bake the crust for 8–10 minutes until set and slightly darker. Remove from oven and let cool completely on a wire rack. Alternatively, for a no-bake option, chill the pressed crust in the refrigerator for at least 30 minutes until firm.

Beat cream cheese and peanut butter

In a large mixing bowl, using an electric mixer on medium speed, beat the room-temperature cream cheese until smooth (about 1–2 minutes). Add the creamy peanut butter and vanilla and beat until fully combined and smooth.

Incorporate powdered sugar

With the mixer on low, gradually add the powdered sugar and beat until smooth and no lumps remain. Scrape down the bowl as needed to ensure even mixing.

Whip cream and fold

In a separate chilled bowl, whip 1 cup heavy cream to medium-stiff peaks (about 2–3 minutes on medium-high speed). Reserve about 2 tablespoons of whipped cream if you want small piped decorations. Gently fold the whipped cream into the peanut butter mixture in three additions, folding just until homogeneous and lightened, taking care not to deflate too much.

Spoon the filling into the cooled prepared crust, smoothing the top with an offset spatula or the back of a spoon. Refrigerate the pie for at least 4 hours, preferably overnight, to firm up.

Make chocolate ganache

Place the chocolate chips in a small heatproof bowl. In a small saucepan, heat 1/4 cup heavy cream over medium heat just until it begins to simmer and small bubbles form at the edges (do not boil). Pour the hot cream over the chocolate chips and let sit for 1 minute, then stir gently until smooth. Stir in 1 teaspoon unsalted butter until glossy.

Let the ganache cool for 5–10 minutes until slightly thickened but still pourable. Spoon or pour the ganache over the chilled pie, working quickly to spread to the edges. Return the pie to the refrigerator to set the ganache, about 15–30 minutes.

When the ganache is set, garnish the pie with chopped roasted peanuts and dollops or a border of whipped cream if desired. For a decorative finish, pipe the reserved whipped cream around the edge and sprinkle peanuts in the center.

Slice the pie with a sharp knife dipped in hot water and dried between cuts for clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.