Peanut Butter Pie

When I was home for the holidays I think I finally discovered why I love pie so much. My whole family was there and we were telling family stories (as you do after a couple glasses of wine).  Somehow it came up that my brother remembered reading an article in my dad's high school newspaper where my dad declared that his favorite food was pie. Not sure how my brother got his hands on my dad's high school newspaper, but regardless it showed that my love of pie, is in my genes! I can't help it, I was born to love pie! So in honor of my dad's birthday today I am making him a peanut butter pie, we are calling it Big Tuck's Peanut Butter Pie. Since I can't be with him to celebrate, happy birthday dad, here is a virtual pie for you - it is almost as good as a real life pie...almost ;)

Couple notes on the recipe. First I used natural peanut butter because that is what I had. It has less sugar. So before you make this, double check the sugar in your peanut butter, if is has sugar, you may want to reduce the amount of powdered sugar. Also when you are folding the peanut butter mixture into the whipped cream it looks like the pie is not going to work, keep at it and it will come together. Lastly, I made a chocolate crust but you could also use a store-bought graham cracker crust

Peanut Butter Pie

For the crust: 

  • 14 chocolate graham crackers
  • 8 Tbs. unsalted butter, melted
  • pinch of salt

For the filling: 

  • 1 cup heavy whipping cream
  • 8 oz. cream cheese, at room temperature 
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 1/2 cups creamy peanut butter
  • Garnish with more whipped cream and melted chocolate

Pre-heat oven to 350°F. 

In the bowl of a food processor pulse to crush the graham crackers. Add in the butter and salt and pulse until the mixture is the texture of wet sand. Press the graham cracker mixture into a 9" pie plate. Bake for 5 to 7 minutes or until the crust is slightly golden and dry to the touch. Set aside to cool completely. 

In a medium sized bowl (or bowl of a stand mixer), whip the heavy cream until soft peaks form. Set aside. 

In a large bowl (or bowl of a stand mixer) beat to combine the cream cheese, powdered sugar, vanilla extract and salt. Beat until creamy, about 3 to 5 minutes. Add in the peanut butter and beat to combine.  Fold in the whipped cream until completely combined and the mixture is light and soft. 

Pour filling into cooled crust and chill for at least 2 hours or preferably overnight. 

Top the pie with additional whipped cream and a drizzle of melted chocolate. 

Serves 8 to 10