This Peanut butter pie features a crispy graham cracker crust, mega creamy peanut butter filling and a smooth chocolate filling. You only need 8 ingredients to get started. The peanut butter filling and chocolate filling are no-bake, but the crust takes time in the oven to harden. Warning: this dessert is incredibly rich. A small slice goes a long way!
Are there 4 words more beautiful than "Giant cup of peanut butter?" Honestly.
Tell me about this peanut butter pie
- Texture: It's like eating a giant cup of peanut butter, only the topping is much creamier and you have a delicious crunchy crumbly crust.
- Ease: I am convinced that a beginner could do it. Toss crust with a spoon, use a blender for the 5-ingredient peanut butter filling, then melt the chocolate and peanut butter for the filling. Simple to assemble too.
- Cooking: The filling and topping is no-bake, but the crust requires a short visit to the oven. Bake for 13 to 15 minutes to help it set. Let cool, then spread the filling and pour over the filling.
- Time: What it lacks in cooking time, it makes up for in the refrigerator. The pie should cool in the refrigerator before slicing and serving. 4 hours is enough, but 6 hours is ideal. Torture I tell you!
Best ingredients to use and why
- Graham Cracker Breadcrumbs: I first tested this recipe with an Oreo crust. It was amazing, as you can imagine, but I prefer it with a graham cracker crust. The Oreos almost overwhelmed the flavor of peanut butter. Graham crackers are more neutral and take on a toasted flavor after baking. With that in mind, feel free to substitute them with Oreo cookie crumbs if you wish. See the recipe note.
- Butter: Use melted butter in the crust and softened butter in the filling.
- Sugar: The granulated sugar melts and binds the crust together.
- Confectioner's sugar: Just like we do by doing peanut butter bars and Peanut butter balls, use icing sugar in the filling.
- Vanilla extract and salt: Both add flavor. If you love the lightly salted peanut butter topping of peanut butter cups, you'll turn around for this.
- Peanut Butter: Peanut butter is the main ingredient and we use it in both the filling and topping layers. For better texture, I suggest a processed creamy peanut butter such as Jif or Skippy. Natural-style peanut butter works, but the pie may take longer to set in the refrigerator.
- Chocolate: Use pure chocolate, melting chocolate wafers or high quality chocolate chips. More information on this next one.
Chocolate filling and peanut butter pie
I make a pie similar to this one - my Snickers Caramel Pie. Have you ever tried it? When I first tested this recipe, I used melted chocolate (on its own) as a garnish. When the pure chocolate sets, it becomes quite hard. When cutting the slices, all the filling crushed the sides. By melting the chocolate with a little fat (peanut butter), the filling is softer. It's still staring, but it's not a rock hard shell above. This is how we make the chocolate filling for peanut butter bars, as well.
- I recommend 6 ounces of pure chocolate, such as 1.5 x 4 ounce baking bars (Baker's or Ghirardelli brands are great) or use 3/4 cup of melting chocolate wafers or chocolate chips.
Can I do this without a pie pan?
You need a (affiliate link) 9 inch pie pan for this recipe. I do not recommend making this recipe in a regular pie dish as the pie will be very difficult to cut and remove from the pan. Instead, try my creamy Peanut butter pie or try the mini peanut butter tarts, detailed below. A 9 inch springform pan would probably work, although I haven't tested it.
How to make mini peanut butter tarts
Don't have a pie pan or maybe you don't need a full-size pie on your hands? Try using this recipe for about 12 mini tarts either in a mini pie pan or use a lined muffin pan. Divide the crust mixture between each, press firmly into the bottom of the mini pie cups or muffin cups and bake for 8 minutes to help set the crust. Let cool completely, then fill each one almost completely with filling and spread chocolate filling on top. Refrigerate at least 2-3 hours before serving.
This peanut butter pie features a crunchy graham cracker crust, mega creamy peanut butter filling and a smooth chocolate filling. The chocolate filling and topping are no-bake, but the crust takes time in the oven to set.
Graham Cracker Crust
- 1 and 1/3 cup (139g) graham cracker crumbs (sure 9 full sheet graham crackers)
- 1/4 cup (4 tablespoons; 60g) Unsalted butter, melted
- 2 tbsp (25 g) Granulated sugar
- 6 tbsp (85 g) Unsalted butter, softened to ambient temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 and 1/4 cup (315 g) creamy peanut butter *
- 6 ounces (85 g) semi-sweet, bittersweet, or milk chocolate (see note)
- 2 tbsp (31 g) creamy peanut butter
- Preheat the oven to 350 ° F (177 ° C).
- Make the crust: Mix the ingredients for the graham cracker crust. Pour into a 9 inch pie pan and pack very tightly. The tighter it is, the less likely it is to collapse. I recommend using the bottom of a measuring cup to wrap it around the bottom and sides. Bake for 13 to 15 minutes or until edges are very lightly browned. Remove from oven and let cool for at least 20 minutes before adding topping.
- Make the filling: Using a hand mixer or stand mixer fitted with a paddle, beat softened butter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the icing sugar, vanilla extract and salt and beat until blended, about 1 minute. Scrape the sides and bottom of the bowl as needed. Add the peanut butter and beat until smooth and blended.
- Spread the filling evenly over the cooled tangy crust. Reserve while you prepare the filling.
- Make the garnish: Using a double boiler or microwave, melt chocolate and peanut butter until smooth. If using the microwave, stop and stir every 15 seconds until melted. Pour and spread over the filling. (For the illustrated pie, I saved 1-2 tablespoons of the filling and drizzled after the filling.)
- Refrigerate in the refrigerator, uncovered, for 4 to 6 hours (or up to 2 days) before slicing. If you are cooling for more than 6 hours, cover it. This crust is crumbly no matter what, but refrigeration for more than 6 hours helps the slice of pie to be a bit sharper.
- Cover any leftovers tightly and refrigerate for up to 1 week.
- Take the instructions ahead of time: You can bake and cool the crust up to 3 days in advance. Cover and refrigerate until filling. You can also assemble the whole pie, cover and refrigerate for up to 2 days before serving. The pie freezes well for up to 3 months. Thaw in the refrigerator before serving.
- Crust: Feel free to substitute the graham cracker crust with an Oreo cookie crust (or you can even use Nutter Butter cookies). Reduce the butter to 3 tablespoons and set the sugar aside. Process about 15 to 16 regular whole butters / Double Stuf Oreos or Nutter (cookies and filling) into crumbs. Incorporate the melted butter. Bake for about 12 minutes. For a more traditional tart crust, use the peanut crust from my Snickers Caramel Pie recipe - follow the ingredients for the crust and steps 2 and 3 of this recipe.
- Peanut Butter: If you don't mind having crispy nuts in the filling and topping, feel free to use crunchy peanut butter instead. I highly suggest a processed peanut butter such as Jif or Skippy. Natural-style peanut butter works in a pinch, but the pie may take longer to set in the fridge and the topping could be greasy.
- Chocolate: You need 6 ounces of pure chocolate. Pure baking chocolate comes in 4 ounce bars, so you need 1.5 bars. I recommend Baker's or Ghirardelli brands, both solid in 4 ounce bars in the baking aisle. Instead, you can use 3/4 cup fondant chocolate wafers (I like the Ghirardelli brand) or chocolate chips. Nestlé Toll House milk chocolate chips work wonders here!
- Can I do this without a pie pan? I do not recommend it. The pie will be very difficult to cut. Instead try my Peanut butter pie or the mini peanut butter tarts detailed above. A 9 inch springform pan would probably work, although I haven't tested it.
Keywords: peanut butter pie, peanut butter cup, chocolate
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