Peanut Butter Pie Recipe

In a medium bowl combine 1.5 cups flour, 2 tbsp granulated sugar and 1/4 tsp salt; whisk to combine.

Add 1/2 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Add 1 to 3 tablespoons ice water, 1 tablespoon at a time, tossing gently until dough just comes together when pinched. Do not overwork.

Form dough into a disk, wrap in plastic and chill in refrigerator 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to a 12-inch circle and transfer to a 9-inch (23 cm) pie pan. Trim and crimp edges.

Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until golden and cooked through. Cool completely on a rack.

In a medium saucepan whisk together 3 tbsp cornstarch, 3/4 cup granulated sugar and 1/4 tsp salt until smooth.

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream until no lumps remain.

Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and just comes to a simmer (about 5–7 minutes).

In a small bowl whisk together 3 large egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks, then pour the tempered yolks back into the saucepan, whisking constantly.

Continue cooking 1–2 minutes until very thick and custard coats the back of a spoon. Remove from heat.

Whisk in 1.25 cups creamy peanut butter, 2 tbsp unsalted butter (room temperature), and 1 tsp vanilla extract until smooth and fully incorporated. Taste and adjust salt if needed.

Strain the filling through a fine-mesh sieve into a bowl to ensure silky texture, then cover the surface with plastic wrap to prevent a skin. Chill 1–2 hours until cool but still pourable.

Once crust is completely cooled, pour chilled peanut butter custard into the crust, smoothing the top. Refrigerate at least 4 hours to set (preferably overnight).

For the peanut butter crumble: in a small bowl combine 1/2 cup graham cracker crumbs, 1/4 cup creamy peanut butter and 1 tbsp melted butter. Mix until coarse clumps form; fold in 2 tbsp chopped roasted peanuts. Chill briefly so it firms slightly (10–15 minutes).

For the whipped cream: chill a medium bowl and whisk (or beaters) in freezer 10 minutes. Pour in 1 cup heavy whipping cream, add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip to soft–stiff peaks, being careful not to overbeat.

Once pie has set, spread or pipe whipped cream around the edge or over the top as desired. Sprinkle peanut butter crumble over the center and around edges; scatter a few extra chopped peanuts for texture.

Line 6 mini paper liners or a small silicone mold on a tray.

Melt 3/4 cup semi-sweet chocolate chips in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Alternatively, use a double boiler.

Spoon about 1/2 to 1 tsp melted chocolate into each liner to form a bottom layer. Chill 5 minutes until set.

In a small bowl mix 3/4 cup creamy peanut butter, 2 tbsp powdered sugar and 1/8 tsp salt until smooth and slightly stiff. If too soft, add a touch more powdered sugar.

Spoon about 1 tsp peanut butter filling into each chocolate shell, pressing lightly and leaving a small gap at top for chocolate seal.

Top each with remaining melted chocolate to seal. Smooth tops and chill 15–20 minutes until fully set. Store chilled until serving alongside pie.