Think of this as a giant, sophisticated take on a peanut butter cup. A decadent peanut butter mousse, studded with roasted, salted peanuts, tops a bittersweet ganache base and a chocolate cookie crust. This pie will grant all your peanut-loving wishes. For more mouthwatering, delicious pie recipes, look to our Pies and Tarts special issue!
Peanut Butter Pie
Makes 1 (9-inch) pie
Ingredients
- 1½ cups (184 grams) crushed chocolate wafer cookies
- 6 tablespoons (84 grams) unsalted butter, melted
- ¼ cup (50 grams) granulated sugar
- ⅛ teaspoon kosher salt
- Ganache (recipe below)
- Peanut Butter Filling (recipe below)
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, stir together crushed cookies, melted butter, sugar, and salt. Using a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.
- Bake until set, about 10 minutes. Let cool completely on a wire rack.
- Pour Ganache into prepared crust. Refrigerate until ganache has set, 15 to 20 minutes. Spoon Peanut Butter Filling over Ganache, smoothing top with an off set spatula. Cover and refrigerate for at least 3 hours.
Ganache
Makes about 1 cup
Ingredients
- 4 ounces (115 grams) 60% cacao bittersweet chocolate, finely chopped
- ¼ cup (60 grams) heavy whipping cream
Instructions
- In a small microwave-safe bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until mixture is melted and smooth (about 1½ minutes total).
Peanut Butter Filling
Makes about 3 cups
Ingredients
- 1 (8-ounce) package (225 grams) cream cheese, softened
- 1 cup (256 grams) creamy peanut butter
- ½ cup (57 grams) roasted salted peanuts, chopped
- ¼ cup (50 grams) granulated sugar
- ¼ cup (85 grams) honey
- 1 cup (240 grams) heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter at high speed until smooth. Add peanuts, sugar, and honey, beating until combined. Transfer mixture to a large bowl, and set aside.
- Clean bowl of stand mixer. Using the whisk attachment, beat cream at high speed until stiff peaks form. Fold one-third of whipped cream into peanut butter mixture. Fold in remaining whipped cream. Use immediately.
How long will the finished pie sty in the fridge? Asking because, if possible, I’d like to make it a few days in advance. Please advise – thank you!
Hi Elle, Thanks for reaching out! You can definitely make this pie a few days in advance and keep it in the refrigerator. It should last up to 1 week in there. Happy baking!
What kind of wafer cookies should I use for the crust?
Hi Taylor,
Thanks for reaching out. Whatever kind you find will be great! Here is an option, Nabisco Famous Chocolate Wafers.
Happy baking!
Tried this for my mom’s birthday. It was a hit! I love that the filling seems light with just a touch of texture from the peanuts, but the ganache and wafers make it rich. I will definitely be making this one again… and possibly not sharing this time.
This is good! I am not even a huge fan of either chocolate or peanut butter. Compared with other peanut butter chocolate pie recipes out there, this recipe had the least amount of suger, which made me curious, but it’s sweet enough! The filling sets up pretty firm overnight in the fridge. I think, next time, I will pour ganache on the top to mimic peanut butter cups. That will definitely be like one giant peanut butter cup.
Love the chocolate ganache layer. I recommend adding 1/2 tsp of coffee grounds for added flavor. I made this pie with a little extra whipping cream and added Oreo and Heath topping! Yum!