Peanut Butter Pie Recipe

Name: Stone Creek Dining Company - Montgomerys Peanut Butter Pie Recipe
Cook time: 5 h
Total time: 5 h
Yield: 8 servings
Cuisine: American
Ingredients: 1.75 cups chocolate sandwich cookies (such as Oreos), finely crushed; 6 tbs unsalted butter, melted; 2 tsp granulated sugar; 1.5 cups creamy peanut butter (room temperature); 8 oz cream cheese (full-fat, room temperature); 1 cup powdered sugar, sifted; 1 cup heavy cream, cold; 1 tsp vanilla extract; 0.25 tsp salt; 12 to taste mini peanut butter cups, halved; 0.5 cup chocolate sauce (store-bought or homemade); 0.5 cup caramel sauce; 1 cup heavy cream (for whipped cream), cold; 2 tbs powdered sugar (for whipped cream); 1 tsp chocolate shavings or cocoa powder (optional)

Inspired by Stone Creek Dining Company - Montgomery

Time5h

Serves8

Chocolate cookie crust, peanut butter cream, peanut butter cups, chocolate and caramel sauce, whipped cream

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Ingredients

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Chocolate Cookie Crust

1 3/4 cups chocolate sandwich cookies (such as Oreos), finely crushed

6 tbs unsalted butter, melted

2 tsp granulated sugar

Peanut Butter Cream Filling

1 1/2 cups creamy peanut butter (room temperature)

8 oz cream cheese (full-fat, room temperature)

1 cup powdered sugar, sifted

1 cup heavy cream, cold

1 tsp Watkins vanilla extract

1/4 tsp Celtic sea salt

Toppings & Garnish

12 to taste mini peanut butter cups, halved

1/2 cup chocolate sauce (store-bought or homemade)

1/2 cup caramel sauce

1 cup heavy cream (for whipped cream), cold

2 tbs powdered sugar (for whipped cream)

1 tsp chocolate shavings or cocoa powder (optional)

Method

Chocolate Cookie Crust

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) removable-bottom springform pan or a pie dish. Combine the finely crushed chocolate sandwich cookies, melted butter, and granulated sugar in a medium bowl. Mix until the crumbs are evenly moistened and hold together when pressed.

Press and bake

Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan using the back of a measuring cup. Bake the crust for 8 minutes to set. Remove from oven and allow to cool completely on a wire rack (about 20–30 minutes). For a no-bake option, refrigerate crust for at least 1 hour until firm.

Peanut Butter Cream Filling

Whip cream

In a chilled medium bowl, whip 1 cup cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla and continue to whip to medium-stiff peaks. Transfer whipped cream to a separate bowl and refrigerate while preparing the peanut butter mixture.

Make peanut butter base

In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy (about 1–2 minutes). Add the creamy peanut butter, 1 cup sifted powdered sugar, and 1/4 tsp salt. Beat on medium speed until well combined and smooth, scraping down the bowl as needed.

Fold in whipped cream

Gently fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until fully incorporated and airy. Avoid overmixing to keep the filling light.

Assemble filling

Spoon the peanut butter filling into the cooled crust and spread it evenly with an offset spatula. Smooth the top and tap the pan lightly on the counter to remove air pockets. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to set firmly.

Toppings & Garnish

Prepare whipped cream topping

Shortly before serving, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar to soft-medium peaks. If desired, add 1/2 teaspoon vanilla. Transfer whipped cream to a piping bag fitted with a star tip for decorative dollops.

Decorate pie

Remove the chilled pie from the refrigerator and release it from the springform pan, if used. Arrange halved mini peanut butter cups evenly around the edge or in the center as desired. Drizzle chocolate sauce and caramel sauce over the top in a decorative pattern. Pipe or spoon whipped cream dollops around the pie. Sprinkle chocolate shavings or lightly dust with cocoa powder, if using.

Serve

Chill the decorated pie for 10–15 minutes to set the sauces slightly, then slice with a hot, clean knife (wipe between cuts) and serve. Leftovers should be refrigerated and will keep for up to 3 days.