{"id":1397,"date":"2025-09-11T15:09:54","date_gmt":"2025-09-11T19:09:54","guid":{"rendered":"https:\/\/liferunsweet.com\/blog\/?p=1397"},"modified":"2025-09-22T09:08:00","modified_gmt":"2025-09-22T13:08:00","slug":"peanut-butter-cream-pie","status":"publish","type":"post","link":"https:\/\/liferunsweet.com\/blog\/recipes\/peanut-butter-cream-pie\/","title":{"rendered":"Peanut Butter Cream Pie"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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

\"Half<\/figure>\n\n\n\n
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Recommended Tools<\/h2>\n<\/div>\n\n\n\n

Rolling pin<\/strong><\/a> – 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 <\/strong><\/a>pie<\/strong><\/a> pan<\/strong><\/a> – 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.<\/p>\n\n\n\n



Stand <\/strong><\/a>mixer<\/a><\/strong> <\/a>– 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 <\/a>spatula<\/a><\/strong> – 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.<\/p>\n\n\n\n\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

Peanut Butter Cream Pie FAQ<\/h2>\n\n\n\n

Can I substitute half-and-half in place of heavy whipping cream? <\/strong>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.<\/p>\n\n\n\n

Can I freeze my Peanut Butter Cream Pie? <\/strong>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.<\/p>\n\n\n\n

How long can I freeze my pie?<\/strong> 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. <\/p>\n\n\n\n

My ganache isn’t setting. What did I do wrong? <\/strong>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.<\/p>\n\n\n\n

Signs that your ganache needs to be remade may include: <\/p>\n\n\n\n