Peanut Butter Pie with Chocolate Graham Crust
Smooth, creamy peanut butter seems like a natural for pie. But keeping its flavor strong while creating a light, almost airy texture took some doing.
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 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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