Peanut Butter Cream Pie

My husband has been asking for a cream pie for quite some time. For whatever reason, another recipe always seemed to jump to the top of the list. So when I asked if he’d be interested in a Peanut Butter Cream Pie, he jumped at the chance. We already had everything at home, making a peanut butter pie the winner.

This Peanut Butter Cream Pie recipe is super easy to make. From the chocolately crust and decadent filling to the rich chocolate ganache topping, a little bit goes a long way. Plus, it’s easy to customize and finish with little extras like crushed peanut butter cups, crushed Oreos, or even a dollop of whipped cream.

The result? A decadent pie that you can serve for dessert, a get-together, or a potluck. Just be prepared for no leftovers.

Rolling pin – A rolling pin saved my life when crushing all those graham crackers! An alternative could be using a powerful blender or food processor. I was feeling lazy, though, and didn’t want an extra thing to wash. I love the attached rolling pin due to its non-stick design and the fact that it doesn’t contain any wood, making it easy to clean.

Glass pie pan – I highly recommend a glass pie pan for any pie. Not only does it look pretty on display, but it makes serving a breeze. Plus, it can be used for baked and no-bake pies.

Stand mixer – I love using my KitchenAid stand mixer to beat the whipping cream and mix the pie ingredients. If you don’t have a stand mixer, they are a phenomenal investment. I’ve had mine for 15 years and it is still going strong! An alternative that also works well is using a hand mixer.

Silicone spatula – I love using silicone spatulas for scraping bowls and getting out every last drop of whatever is in them. OXO makes one of my favorites. I love the sleek look and design.

Peanut Butter Cream Pie FAQ

Can I substitute half-and-half in place of heavy whipping cream? It’s not recommended, especially for richer desserts. Half and half won’t whip up and peak the same as heavy whipping cream, and won’t set properly for the ganache.

Can I freeze my Peanut Butter Cream Pie? You can, but keep in mind that the crust may become a bit soggy and the filling might break down slightly. To reduce the risk of this, wrap the pie (or leftovers) tightly in plastic wrap or foil, then place it in an airtight container.

How long can I freeze my pie? To maintain quality, I recommend no longer than two months. When you’re ready to enjoy it, bring it out of the freezer and refrigerate it for 24 hours before serving.

My ganache isn’t setting. What did I do wrong? Ganache is a temperamental beast. The trick is removing the heavy cream from the heat as soon as it starts to simmer. You’ll immediately pour it on top of your chocolate and let it sit for 3-5 minutes, allowing the chocolate to begin melting. Then, stir or whisk until everything is smooth and well-incorporated. Be careful not to over-mix. It’s normal for the cream and chocolate to ‘separate’ briefly before they finally come together into a scrumptious ganache.

Signs that your ganache needs to be remade may include:

• A grainy or gritty texture
• Curdling or clumps
• A dull appearance
• Oil or fat is separating from the chocolate

Want a peanut butter dessert that travels well and serves easily? Try this Peanut Butter Cheesecake Brownie recipe, which is a favorite among Life Run Sweet visitors.

Print Recipe

Peanut Butter Cream Pie

(3 votes, average: 5.00 out of 5)

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Dessert

Serves: 12

Prep Time: 45 minutes – Cooking Time: 10 minutes

This Peanut Butter Cream Pie is everything dreams are made of. Made with a chocolatey crust, rich peanut butter filling, and decadent ganache topping, you'll lick your plate down to the last crumb.

Ingredients

• CRUST
• 1 1/2 cups crushed chocolate graham cracker crumbs
• 5 tbsp melted butter
• FILLING
• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 1 1/3 cups creamy peanut butter
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• GANACHE
• 1/2 cup heavy whipping cream
• 4 oz semisweet chocolate chips

Instructions

1

Preheat oven to 350°F

CRUST

2

Crush 1 1/2 cups of chocolate graham cracker crumbs using a cutting board and rolling pin. Place crumbs in a medium-sized bowl and add the melted butter. Stir to combine until the crumbs are moist. Pour the mixture into an ungreased 9-inch glass pie pan and press down into the bottom and along the sides. Bake for 10 minutes, then allow to cool completely.

FILLING

3

While the crust is cooling, use a stand mixer to beat 1 cup of heavy whipping cream on medium-high with a whisk attachment until stiff peaks form. This can vary, but it took me about 4 minutes. Scoop out the whipped cream and set aside.

4

Use the same bowl to beat the cream cheese and peanut butter. together until smooth and incorporated.

5

Add the powdered sugar and vanilla, beating until combined.

6

Gently mix in the whipped cream by hand until smooth and incorporated.

7

Using a rubber or silicone spatula, scrape out the filling into the cooled crust, spreading out into an even layer

GANACHE

8

Place 4 ounces of semisweet chocolate chips in a small bowl. Set aside.

9

Heat the 1/2 cup of heavy whipping cream in a small saucepan over medium heat.

10

Once the heavy cream reaches a simmer, remove it from the heat and pour it over the chocolate.

11

Allow the bowl to sit for 3-5 minutes so the chocolate begins to melt.

12

Stir the mixture until the chocolate and cream are well combined and smooth.

13

Allow to cool slightly before pouring over your pie filling in an even layer.

Nutrition

• 471 Calories
• 22g Carbohydrates
• 74mg Cholesterol
• 39g Fat
• 2.5g Fiber
• 10g Protein
• 17g Saturated fat
• 330mg Sodium
• 10g Sugar

Notes

The ganache will set as it cools on top of the peanut butter filling. It will remain somewhat soft, but not messy. Garnish the top of your pie with crushed peanut butter cups, crushed peanut butter sandwich cookies, or a dollop of whipped cream.