Peanut Butter Pie

Being brought up in a British household, I was never a peanut butter fan.  It just wasn’t something we grew up with. So years ago, when my late husband’s mom offered me some peanut butter pie, I said, politely, I’ll have “just a sliver”. Well, over that weekend visit, I “sliver-ed” through an entire pie myself!  So much for not liking peanut butter!

I never got her recipe, but I did run across this one in my mom’s recipe file. Yum!!  Rich and decadent on its own,  I took it up a notch by topping it with a bittersweet chocolate ganache and whipped cream.   I’ve included the instructions for a homemade crust, but you can (as I did) use a pre-made chocolate crust.

peanut butter pie


Peanut Butter Pie


  • 1 1/4 cups chocolate cookie crumbs (20 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • Filling:
  • 1-8oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 Tblsp butter, softened
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped
  • Ganache:
  • 1 cup bittersweet chocolate chips
  • 1/2 cup heavy cream


  1. Preheat oven to 375 degrees F.
  2. Combine the crust ingredients. Press into a 9 inch pie pan.
  3. Bake for 10 minutes. Cool.
  4. Filling:
  5. In a mixing bowl, beat the cream cheese, peanut butter, sugar, butter and vanilla until smooth.
  6. Fold in whipped cream.
  7. Gently spoon mixture into the cooled crust.
  8. Refrigerate while you make the ganache.
  9. Ganache:
  10. Melt the chocolate chips and heavy creamin a microwave, in 30 second intervals, stirring after each session.
  11. Spread the ganache over the cooled pie.
  12. Refrigerate until ready to serve




























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