Peanut Butter Pie

By Samantha Seneviratne

Peanut Butter Pie
Jim Wilson/The New York Times
Total Time
50 minutes, plus chilling
Rating
4(1,213)
Comments
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Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder.

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Ingredients

Yield:8 to 10 servings

    For the Crust

    • 6tablespoons/85 grams unsalted butter, melted, plus more for the pan
    • ¾cup/150 grams granulated sugar
    • ¾cup/75 grams unsweetened cocoa powder (not Dutch-processed)
    • ½cup/60 grams all-purpose flour
    • ½teaspoon kosher salt

    For the Filling

    • 1¼cups/300 milliliters heavy cream
    • 1½cup/405 grams smooth, sweetened peanut butter, like Jif or Skippy
    • 18-ounce/226 grams block full-fat cream cheese, at room temperature
    • ⅔cup/133 grams light brown sugar
    • 1teaspoon pure vanilla extract
    • ½teaspoon kosher salt
    • 2ounces/57 grams semisweet chocolate, chopped (optional)
    • 1tablespoon/14 grams unsalted butter (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

671 calories; 50 grams fat; 22 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 37 grams sugars; 14 grams protein; 282 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.

  2. Step 2

    Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about ¼-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.

  3. Step 3

    Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.

  4. Step 4

    Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a ⅛-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.

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Ratings

4 out of 5
1,213 user ratings
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Comments

Ellen Brown

I developed a similar recipe about a decade ago for my "Nantucket Cuisine Cookbook" that includes a thick layer of chocolate ganache under the peanut butter mousse. I also like to use chunky peanut butter and sprinkle some chopped peanuts over the top.

Perrine

Why not Dutch process cocoa? I usually find that it has a "chocolaty-er" flavor than regular. If I truly can't use it, what's the reasoning?

Deborah

This came together very easily and was enjoyed by adults and children alike. So rich, but not overly sweet, my only problem was cutting it neatly after it had been chilled; the filling was perfect, but the crust was a bit hard and broke unevenly. So I let it sit for a few minutes on a folded dishtowel that I had warmed up in the microwave, and the crust warmed up enough to yield more easily to the knife.

Vivian

I made this for our snowed in weekend - the snow won't begin until tonight now and the pie is already half gone. It's perfection, everyone loves it, and even though I told myself I'd just have a bite I had to go in for a slice. Better than I even expected ! The crust is amazing - I used Dutch process bc that's what I had. I used only 1/3 c brown sugar in the filling instead of 2/3 c and wouldn't want it any sweeter. SOOOO DANG GOOD. make this.

Lisa

Made the crust on a glass pie plate lined with parchment paper and baked for exactly 10 min .. no problems with crust, except I think it was a bit thick in some places. Might try lightly rolling it out next time, as another person suggested. Addition of sliced bananas on the crust before adding the filling was a hit. Made with Kirkland brand PB and enjoyed it (plenty sweet) but may try with JIF and cut back on sugar to see if there’s a difference in the mousse texture due to the different oils/sugar content.

Nicole

This was way too dense and salty. Looking for another recipe to try!

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