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Peanut Butter Pie: The Ultimate Guide to a Perfect Dessert

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No-bake peanut butter pie with graham cracker crust, creamy peanut butter filling, and chocolate ganache. Perfect for peanut butter lovers!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter (no-stir variety recommended)
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces semi-sweet chocolate, finely chopped
  • ½ cup heavy cream
  • Chopped peanuts
  • Mini chocolate chips
  • Peanut butter cups, halved or quartered
  • Whipped cream

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until evenly moistened.
  2. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
  3. *(Optional)* Bake in a preheated oven at 350°F (175°C) for 8-10 minutes for a sturdier crust. Let cool completely.
  4. Chill the crust in the refrigerator for at least 30 minutes.
  5. In a large bowl, beat softened cream cheese and peanut butter together until smooth and creamy.
  6. Gradually add powdered sugar, beating on low speed until fully incorporated.
  7. Pour in heavy cream and vanilla extract. Beat on medium speed until the filling is light and fluffy.
  8. Add a pinch of salt.
  9. Taste and adjust sweetness or peanut butter flavor as desired.
  10. Pour the peanut butter filling into the prepared graham cracker crust, spreading it evenly.
  11. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  12. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Do not boil.
  13. Place finely chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for about a minute.
  14. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
  15. Let the ganache cool slightly for about 10-15 minutes.
  16. Pour the slightly cooled chocolate ganache over the chilled peanut butter filling, spreading it evenly.
  17. Return the pie to the refrigerator and chill for at least 30 minutes to allow the ganache to set.
  18. *(Optional)* Garnish the pie with your favorite toppings, such as chopped peanuts, mini chocolate chips, peanut butter cups, and whipped cream.
  19. Slice the pie into wedges and serve chilled.
  20. Store any leftover pie in the refrigerator, covered, for up to 3 days.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • Don’t overbeat the peanut butter filling.
  • Chill the pie thoroughly for best results.
  • Use high-quality chocolate for a richer ganache.
  • Get creative with garnishes!

Find it online: https://anasrecipes.com/peanut-butter-pie/