Peanut Butter Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish lightly or line with parchment for easier removal.

Combine the graham cracker crumbs, granulated sugar, melted butter and a pinch of salt in a medium bowl. Mix until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish (use the bottom of a measuring cup to compress).

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack. You can also chill the crust in the refrigerator for 30 minutes if you prefer a no-bake version.

In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl as needed.

Add the creamy peanut butter and a pinch of salt to the cream cheese. Beat until fully combined and smooth, about 1 minute.

Add the powdered sugar and vanilla extract. Mix on low speed at first to avoid a sugar cloud, then increase to medium until the mixture is smooth and homogenous.

In a separate chilled bowl, whip 1 cup heavy cream with clean beaters to soft–medium peaks (starts to hold shape but still slightly droops).

Fold one-third of the whipped cream into the peanut butter mixture gently to lighten it. Then fold in the remaining whipped cream in two additions until evenly incorporated and fluffy—do not overmix or deflate the whipped cream.

Spoon the peanut butter filling into the cooled pie crust and smooth the top with a spatula. Tap the pie dish gently on the counter to remove air pockets.

Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, until set.

Place the semisweet chocolate chips in a small heatproof bowl. Heat 3 tablespoons heavy cream until just simmering (microwave 20–30 seconds or heat on stove). Pour the hot cream over the chocolate and let sit 1 minute.

Stir until smooth and glossy. If using, whisk in 1 teaspoon butter for extra shine. Let the ganache cool slightly but remain pourable (about 5 minutes).

When the pie has chilled and set, pour the ganache over the center and gently spread toward the edges, leaving a small border if desired. Return the pie to the refrigerator for 10–15 minutes to let the ganache set.

Before serving, pipe or spoon whipped cream around the edges and sprinkle chopped roasted peanuts over the top for texture and visual appeal.

Slice with a warm, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled.

Store leftovers covered in the refrigerator for up to 3 days. For best texture, consume within 48 hours.