Yaya's Peanut Butter Pie Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or springform pan.

Melt the unsalted butter in a small saucepan or microwave until fully liquefied. Combine graham cracker crumbs, granulated sugar and salt in a medium bowl.

Pour melted butter over crumbs and mix thoroughly until crumbs are evenly moistened and hold together when pressed.

Press crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared pie pan using the back of a measuring cup or glass to compact the crust.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool on a wire rack while preparing the filling. Reduce oven to 325°F (160°C) if you plan to chill the pie without baking the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes.

Add the smooth peanut butter and continue to beat until fully combined and silky, scraping down the bowl as needed.

With the mixer on low, gradually add the confectioners' sugar until incorporated. Increase speed to medium and beat until smooth. Add vanilla extract and salt; mix to combine.

In a separate chilled bowl, whip 1 cup heavy cream to medium-stiff peaks using clean beaters. Start on medium speed and increase to high as it thickens; avoid overwhipping.

Fold one-third of the whipped cream into the peanut butter mixture to lighten it, using a rubber spatula. Gently fold in the remaining whipped cream in two additions until uniform and airy, taking care not to deflate.

Spoon the peanut butter cream into the cooled graham cracker crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to remove air pockets.

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

About 15 minutes before serving, make the chocolate sauce. Heat 1/4 cup heavy cream in a small saucepan over low heat until it just begins to simmer; do not boil. Remove from heat.

Pour hot cream over the semisweet chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy. Stir in the light corn syrup (or honey) for shine.

If using, warm 2 tsp peanut butter briefly (5–10 seconds) in the microwave to loosen it, then drizzle over the chocolate sauce or the pie surface for a peanut-y accent.

When pie is chilled and ready, spoon or drizzle the warm (or room-temperature) chocolate sauce over the center of the pie, letting some run toward the edges. Sprinkle chopped roasted peanuts over the top if desired.

Return pie to refrigerator for 10–15 minutes to set the sauce slightly, or serve immediately. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.