Peanut Butter Pie with Chocolate Graham Crust

From Cook's Country | June/July 2014

Why this recipe works:

For a pie with the intense, nutty flavor of peanut butter but not its dense texture, we start by whipping smooth peanut butter with cream cheese (for tang and sliceability), confectioners’ sugar, and just a touch of cream until it’s light and fluffy; then we fold in more whipped cream to… read more

For a pie with the intense, nutty flavor of peanut butter but not its dense texture, we start by whipping smooth peanut butter with cream cheese (for tang and sliceability), confectioners’ sugar, and just a touch of cream until it’s light and fluffy; then we fold in more whipped cream to lighten it even further. To enhance our basic graham cracker pie shell, we swapped out granulated sugar for brown—its caramel notes complemented the peanut flavor. We sprinkle the baked crust with candied peanuts before layering in the filling and then top the whole thing with still more whipped cream before chilling. Before serving, a second dose of crunchy nuts is the finishing touch.

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Serves 8

All-natural peanut butters will work in this recipe. You can use our homemade Candied Peanuts (see related content) in place of the honey-roasted peanuts.

Ingredients

Detail peanutbutterpie 24
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