Peanut Butter Pie Recipe

Prepare crust

Preheat the oven to 350°F (175°C). In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and a pinch of salt. Pour in 6 tablespoons melted butter and stir until the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie plate, using the bottom of a measuring cup to compact. Bake the crust for 8 minutes, then remove from oven and let cool while you prepare the filling. Alternatively, chill the crust in the refrigerator for 30 minutes if you prefer no-bake.

Beat cream cheese and peanut butter

In a large bowl, use a hand mixer or stand mixer fitted with a paddle to beat 8 oz room-temperature cream cheese on medium speed until smooth, about 1–2 minutes. Add 1 cup smooth peanut butter and 1 cup powdered sugar and continue to beat until fully combined and fluffy, scraping the bowl once or twice.

Flavor

Add 1 teaspoon vanilla extract and beat briefly to incorporate.

Whip cream

In a separate chilled bowl, pour 1 cup cold heavy cream and 1 tablespoon granulated sugar (for the whipped cream). Using clean beaters, whip the cream on medium-high speed until soft to medium peaks form (about 2–3 minutes).

Fold whipped cream

Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until uniform in color and texture. Be careful not to deflate the whipped cream; use a rubber spatula and folding motion.

Transfer the filling into the cooled pie crust and smooth the top with an offset spatula. Refrigerate the pie for at least 3 hours to set (preferably 4 hours or overnight) before adding the topping.

Make chocolate ganache

Place 3 oz chopped semisweet chocolate in a small heatproof bowl. Heat 3 tablespoons heavy cream in a small saucepan over medium heat until it just begins to simmer; remove from heat and pour over the chopped chocolate. Let sit 1 minute, then stir until smooth and glossy. If necessary, microwave in 10-second bursts, stirring between, until completely melted.

Let the ganache cool 5–10 minutes until slightly thickened but still pourable. Drizzle the ganache over the chilled pie in a decorative pattern, or spread to cover the center leaving a border if desired.

Sprinkle 2 tablespoons chopped peanuts over the ganache and garnish with 4 mini peanut butter cups halved, if using. Return the pie to the refrigerator for 15–30 minutes to set the ganache.

Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.