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Peanut Butter Pie

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Active Time:  20 Minutes
Total Time:  3 Hours 30 Minutes
  Makes One 9-Inch Pie; 10 Servings
Traditionally, peanut butter pie has a graham cracker crust and a rich fudge topping, but easy as it is, it's difficult to prepare in 15 minutes. I've modified the recipe to make it in the allotted time, and I think I've actually improved it in the process. Instead of an extra-rich cream cheese and peanut butter filling, as is traditional, I use peanut butter mousse. Losing the cream cheese makes the pie lighter and quicker. A chocolate cookie crust eliminates the need for the chocolate topping, although there's certainly no harm in spreading on a thick layer of ganache if you have a few extra minutes (see 5 Minutes Extra).
5 tablespoons unsalted butter
30 Nabisco Famous Chocolate Wafers (to yield about 1 1/3 cups crumbs)
1/8 teaspoon salt
2 cups heavy cream
3/4 cup plus 2 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract
1 cup smooth peanut butter
Preheat the oven to 350 degrees F.

Melt the butter in the butter warmer or saucepan. Place the cookies in the work bowl of the food processor and process until finely ground. Place the cookie crumbs and salt in the medium-size bowl and stir in the melted butter. Press the mixture evenly across the bottom of the pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Set aside to cool.

Combine the heavy cream, confectioners' sugar, and vanilla in the large bowl and beat with the electric mixer until it holds stiff peaks.

Place the peanut butter in the small bowl and stir in one quarter of the whipped cream. Gently fold the lightened peanut butter mixture back into the remaining whipped cream. Scrape the filling into the pie shell, smooth with the spatula, and refrigerate until firm, at least 3 hours.


It really takes on takes only 5 minutes extra to make the classic fudge topping for this pie. Finely chop 4 ounces bittersweet chocolate and place in a small heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan or butter warmer until almost boiling. Remove from the heat and whisk in the chocolate until smooth. Cool the topping until just warm to the touch. Spread it over the chilled pie with a rubber spatula. Refrierate until firm, at least 3 hours or up to 24 hours.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes One 9-Inch Pie; 10 Servings
Calories: 487
Fat. Total: 39g
Fiber: 2g
Carbohydrates, Total: 29g
Sodium: 190mg
% Cal. from Fat: 72%
Cholesterol: 82mg
Protein: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Jo Reviewed: 12/17/2009
Loves Peanut Butter
This is a very good recepie for some one who does NOT get HEADACHES from Chocolate, which leaves me looking for annother Peanut Butter Pie recipie.
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