Peanut Butter Pie

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Peanut butter lovers, this one’s for you! It is probably the most decadent and indulgent peanut butter pie EVER, made with further peanut butter within the filling, peanut butter cups on prime, and a drizzle of melted peanut butter and chocolate. We warned you!

Images Credit score:
Cindy Rahe

The thought of a peanut butter pie first entered my psyche after I watched The Pleasure Luck Membership. It was someday within the mid 90s, and I watched it perched on the underside of the steps, behind my mother’s again, as a result of I used to be presupposed to be in mattress.

Two of the characters, a mom and a daughter, are discussing the elements for peanut butter pie, which the daughter is making for her ex-husband. It’s a ravishing human second that claims a lot about relationships and cultural intersections, portrayed via the making of this humble pie with very American elements.

That blip of a scene within the film could have been the start of my lifelong tendency to daydream about desserts.

VIDEO! The right way to Make Peanut Butter Pie

A PEANUT BUTTER PIE WORTH OBSESSING OVER

Regardless of my obsession with peanut butter pie, I didn’t really strive it till years later. That have should have been underwhelming as a result of I don’t recall a lot about it, besides that it got here from a Baker’s Sq. pie case.

Quick ahead a few years and lots of tastes of peanut butter pie later. Now, I’ve provide you with my very own “perfect” model—it’s silky and mousse-like with numerous peanut butter taste.

I additionally use a crunchy chocolate cookie crust and a ridiculous quantity of whipped cream on prime. As if that weren’t sufficient, I’ve added chopped peanut butter cups and drizzles of extra peanut butter and chocolate.

This pie is pure decadence and made for peanut butter lovers.

HOMEMADE PEANUT BUTTER PIE

The quantity of peanut butter on this filling is about double what many recipes name for. I upped it as a result of I wished the peanut butter to be greater than a suggestion.

Not solely does the extra peanut butter add taste, it additionally makes for a a lot richer filling — however one that also melts in your mouth.

Select a clean peanut butter—the silkier, the higher. Keep away from pure peanut butters with the oil separation on prime. I discover that some manufacturers have a rough texture that isn’t the perfect for attaining that mousse-like pie filling. Peanut butter that isn’t homogenized can generally trigger texture and emulsion points, so I at all times bake with industrial manufacturers. My go-to is the Pure Creamy Butter from Jif.

Equally, a whole lot of recipes depend on store-bought frozen whipped topping to provide the filling a mousse-like texture however I’ve discovered that texture is a bit foamier than what I’m searching for.

As a substitute, I exploit do-it-yourself whipped cream. I favor this as a result of it’s only one ingredient (and subsequently straightforward to make myself) and mainly unprocessed. This stated, no matter you like works!

In case you do find yourself utilizing store-bought whipped topping, go forward and scale back the powdered sugar within the filling to 1/3 cup since store-bought whipped cream is already sweetened.

Frozen Peanut Butter Pie pulse the crust ingredients in a food processor Easy Peanut Butter Pie bake the crust

HOW TO MAKE THE CHOCOLATE COOKIE CRUST

I feel a bittersweet chocolate cookie crust is the perfect praise for the filling and I particularly flip to Nabisco Well-known Chocolate Wafers to realize the crust. Their taste profile is lots like Oreos with out the cream filling. Plus, they’re mainly made for icebox truffles and pie crusts—are you aware anybody who eats them another means?

Because the crust is already so darkish whenever you bake it you possibly can’t depend on visible cues for doneness whenever you pre-bake it. As a substitute, gently press on the crust with a finger (it will likely be sizzling and my arms are manufactured from asbestos, so tread frivolously) and whether it is agency and yields solely barely, it’s carried out.

These wafers can generally be difficult to search out—not each grocery retailer carries them—so you possibly can simply swap out equal weight of chocolate graham crackers (together with Teddy Grahams) for the crust. Or you may also do this graham cracker crust recipe. 

Easy Peanut Butter Pie

MAKE-AHEAD PEANUT BUTTER PIE

You can also make and assemble the crust and filling prematurely and refrigerate the pie, so long as it’s properly wrapped, for about two days.

You may also freeze it for as much as month wrapped properly in plastic — or 2 weeks in case your freezer tends to contribute odors and flavors to meals! Earlier than serving, simply defrost the pie within the fridge (or serve it frozen — see under!). As soon as it’s defrosted, prime with whipped cream.

FROZEN PEANUT BUTTER PIE

In order for you a textural twist, strive freezing this pie (earlier than topping it) and serve it semi-frozen. It has the feel of semifreddo and by some means feels much more gentle and mousse-like.

MORE BEST PEANUT BUTTER DESSERTS!

  • Peanut Butter Swirl Brownies
  • Peanut Butter Cookies
  • Peanut Butter Buckeyes
  • Simple Peanut Butter Fudge
  • Chocolate Peanut Butter Bars


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Peanut Butter Pie Recipe

  • Prep time: 20 minutes
  • Cook dinner time: 15 minutes
  • Refrigeration time time: 4 hours to in a single day
  • Yield: 1 9-inch pie, serves 6 to 8

If for some motive you might have any further chocolate or peanut butter drizzle, reserve it and apply it to ice cream!

Substances

For the chocolate cookie crust:

  • 9 ounces (255g) chocolate wafer cookies (resembling Nabisco Well-known Chocolate Wafers)
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • Pinch of kosher salt

For the peanut butter filling:

  • 1 cup (8 ounces) heavy whipping cream
  • 8 ounces (227g) softened cream cheese
  • 1/2 cup (58g) powdered sugar
  • 1 cup (227g) creamy peanut butter, resembling Jif

For the topping:

  • 1 cup (8 ounces) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 4 massive chocolate peanut butter cups (about 3 ounces)
  • 1/4 cup (57g) peanut butter
  • 1/3 cup (57g) chocolate chips
  • 2 teaspoons vegetable oil

Technique

1 Preheat the oven to 350°F.

2 Make the crust: Place the cookies within the bowl of a meals processor and pulse till they change into crumbs. Pulse within the salted butter, sugar, and salt till mixed and the combination looks like moist sand and clumps when pressed collectively.

Making the crust for a Peanut butter pie recipe.Crust for Peanut butter cream pie in the bowl of a food processor.

3 Bake the crust: Unfold the crumbs right into a 9-inch pie dish and press firmly into the underside and sides of the pan. (Relying on the depth of your pan it’s possible you’ll want fewer crumbs; simply take away a couple of tablespoons if it looks like an excessive amount of and proceed.)

Bake the crust within the preheated oven for 10 to 15 minutes, or it’s dry to the contact and feels agency. Take away from the oven and funky fully on a rack earlier than filling.

Crumbs to make a crust for a chocolate peanut butter pie.

4 Make the filling: Beat 1 cup of the whipping cream to a stiff peak—you need to use a hand mixer or a stand mixer for this. Scrape the whipped cream into one other bowl and put aside.

In the identical mixing bowl that you just beat the cream, beat the cream cheese and 1/2 cup of powdered sugar collectively till creamy and mixed. Add the peanut butter and beat till clean and creamy.

The combination could not look completely emulsified at this level, however it can clean out when you fold within the whipped cream. Stir 1/3 of the whipped cream into the peanut butter to lighten the combination. Fold within the remaining 2/3, in two batches.

Making whipped cream for a Peanut butter pie.Adding peanut butter to the whipped cream to make a Peanut butter pie recipe.Mixing together the filling to make an Easy peanut butter pie.Mixing the filling for a Peanut butter cream pie.

5 Fill and chill the pie: Unfold the filling into the baked and cooled crust. Cowl with plastic wrap and refrigerate for not less than 4 hours or as much as 2 days.

Filling added to the crust for a Peanut butter pie.

6 Assemble the toppings: When able to serve, whip 1 cup of cream with 2 tablespoons of powdered sugar to a medium-soft peak. (Double this quantity if you’d like tall swoops of cream on the pie.)

Chop up the peanut butter cups.

Place the chocolate chips and peanut butter chips in separate microwave-safe bowls and stir a teaspoon of oil into every. Soften within the microwave in 30 second bursts, and stir till clean.

7 Assemble and serve: Dollop the whipped cream on prime of the pie and clean it right into a thick layer. Drizzle with melted chocolate and peanut butter, and sprinkle with chopped peanut butter cups.

As soon as topped with whipped cream, serve instantly. Leftovers preserve for 4 days within the fridge, though the topping could deflate and weep a bit.

A whole Peanut butter pie topped with whipped cream and peanut butter cups.

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