My Ultimate Peanut Butter Pie! A luscious, creamy peanut butter filling nestles on top of a rich, unique peanut butter ganache, all cradled in a peanut butter cookie crust. Peanut Butter heaven!
Every spring – as the baking, burning, scorching heat of summer approaches – I go through all of my recipes for chilled pie.
Now, don’t get me wrong, I love hot pastry pie.
A good, thick pastry pie (maybe with a delicious baked fruit filling) is absolutely perfect for chilly evenings.
In my book, fall and winter are hot pie season. But a chilled, creamy pie is the perfect dish to whip up on a long, hot summer day. This recipe for peanut butter pie is one of my favorite pies in my whole recipe box.
And it’s served chilled – which means its time is once again here!
This recipe has so many great features. I’ll do my best to give you some of them here, but I’m sure you’ll discover your own reasons to love the recipe after you try it.
This awesome recipe has a bit of a cheesecake flair – especially when served with Cool Whip. And, though no bake peanut butter pie with Cool Whip sounds spectacular, make sure to serve smaller slices. The pie is very rich, so just a little bit will go a long way.
That’s a really nice thing when you’re serving large crowds. And if cool whip isn’t your thing, don’t worry! This peanut butter pie without cool whip is just as good!
The flavor combination found in each succulent bite of this recipe is absolutely fantastic. It’s sweet with just a little bit of light, salty flavor – very similar to an Amish peanut butter pie recipe.
However, this recipe isn’t just delicious, it’s also very easy to make. Which the famous Amish recipe really isn’t.
Perhaps its best feature is the peanut butter cookie crust – it’s like nothing you’ve ever tasted in a peanut butter pie. As soon as I tasted this unique pie crust, I knew that I wouldn’t ever be using any other pie crust for this recipe again.
Most peanut butter pie recipes you will encounter use a graham cracker crust. You might also occasionally stumble across a chocolate crust on a peanut butter pie. But this homemade peanut butter cookie crust is so unique – and absolutely fantastic.
Before you try just a plain old graham cracker crust, or before you try a peanut butter pie with Oreo crust, give this crust recipe a try. If only just to know what you’re missing.
Alongside (or, more aptly, inside) the wonderful crust is an equally wonderful creamy filling. It isn’t just your standard cream cheese and peanut butter mixture – no, no, no.
Instead, I use a creamy peanut butter ganache layer that sits between the mousse-like peanut butter mixture and the crust.
The ganache is simply outstanding, and it brings some great personality to the pie. Again, the ganache layer is really unique in a pie of this sort. Using it will make your pie really stand out – even against other peanut butter pies.
As the summer gets closer, having some recipes that are designed to cool people down becomes crucial. This is the season of homemade ice cream, popsicles, slushies – and delicious chilled pies.
Get ready to run out of this awesome peanut butter pie.
Crust: Your food processor is your best friend when making this recipe. Using it to ensure that the peanuts and cookies are really well processed is absolutely essential to making the perfect crust. Trying to form peanuts and cookies that haven’t been suitably processed into a crust is a difficult job. And your crust will fall apart much more easily if you have big chunks of cookie left in your crust.
Hand crushing the ingredients won’t work with this recipe. Those little peanuts are really hard – and trying to crush them down to small enough pieces without a blender is just too much work!
If you ever see something called a “chocolate peanut butter pie recipe,” that’s usually code for “uses Oreos to make the crust.” And while an Oreo crust is good, I’m a firm believer in this peanut butter cookie crust. Pioneer Woman is a great resource for recipes. But with peanut butter pie, Pioneer Woman has sort of fallen sort. They use the standard Oreo crust recipe instead of trying something new!
Filling: This filling should fit nicely into your pie crust. It pours smoothly and easily, and should fill up the pie consistently without a ton of work to get it perfect. If you need to, try using a spatula to make sure the top of the filling is smooth and flat. A knife would also work.
There are several recipes out there for a peanut butter pie without cream cheese. While those recipes are decent, I don’t think they achieve the right level of creaminess in the filling. Unless you have a real aversion to using cream cheese in your baking, I wouldn’t recommend trying a peanut butter pie without the essential core of the creamy filling!
Chilling: This pie must be in the fridge for a minimum of four to six hours. Taking the pie out any sooner just isn’t enough time, and the filling will be runny. Not to mention that the whole thing will be far too sweet. Those precious hours in the fridge are crucial – they help the pie to firm up. And they help the wonderful flavors to chill out (ha! Get it? Chill?) and combine into something really beautiful.
Peanut Butter: I call for creamy peanut butter in my recipe – but don’t take that as an absolute requirement. As with anything in cooking, experimenting can yield great results. Using crunchy peanut butter can be really yummy in peanut butter pie – Paula Deen has a recipe that does just that! But be aware, I’ve found that using crunchy peanut butter also makes the recipe a little more salty. Not way too salty, but noticeably more salty.
Topping: I recommend using chopped peanuts for the topping, but you might also try chocolate chips, hot fudge (if you want to try a chocolate peanut butter pie recipe), or chopped Reese’s candies.
Peanut Butter Pie
- Roasted Peanuts - 1/2 Cups
- Nutter Butter Cookie - 24
- Butter, Melted - 1/3 Cup
- Peanut Butter Ganache:
- Peanut Butter Chips - 1 Cup
- Heavy Cream - 1/4 Cup
- Peanut Butter Cream:
- Cold Whole Milk - 1 Cup
- Instant Vanilla Pudding Mix - 1 Package (3.4 Ounces)
- Creamy Peanut Butter - 1 Cup
- Cream Cheese, Softened - 4 Ounces
- Sweetened Condensed Milk - 1/2 Cup
- Cool Whip-Thawed - 8 Ounces
- Cool Whip-Thawed - 8 Ounces
- Roasted Peanuts, Chopped - 3/4 Cup
Make the Crust:
- Preheat oven to 350 degrees
- In the bowl of a food processor, add the peanuts and pulse until roughly chopped. Add cookies and pulse until crushed. Add melted butter and pulse a few times to mix. Press mixture onto the bottom and sides of an ungreased 9 inch pie plate. Bake in preheated oven for 6-8 minutes. Cool crust completely.
Make the Ganache:
- Place peanut butter chips and heavy cream in a small microwave safe bowl, for 1 minute for 50% power, remove from microwave, stir until smooth. Pour into cooled pie crust. Place in refrigerator while you make the Peanut Butter Cream.
Make the Peanut Butter Cream:
- In a medium mixing bowl, mix pudding and milk, with an electric mixer on medium speed, for 2 minutes; set aside
- In another bowl, mix peanut butter, cream cheese, and condensed milk until smooth. Stir in pudding mixture until it's evenly incorporated. Gently fold in 8 ounces of Cool whip; pour into crust. Spread remaining 8 ounces of Cool Whip decoratively over top. Refridgerate 4-6 hours.
- When ready to serve, sprinkle outside 2-3 inch diameter with chopped peanuts and serve.