Whip Up This Peanut Butter Pie with Chocolate Crust

You'll love this recipe from Magnolia Table, Volume 3: A Collection of Recipes for Gathering by Joanna Gaines.

By Joanna GainesPublished: May 12, 2023

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Amy Neunsinger

I’ve never met a dessert with peanut butter and chocolate I didn't like. And of them all, this pie is one I return to again and again. The crunch of the chocolate cookie crust is the perfect counter to the creamy peanut butter filling. With so many rich ingredients, it might seem as though the whipped cream will make the pie too sweet, but I wholeheartedly recommend including the topping. To me, it has just the right amount of light and airy texture to balance the other components.

Prep: 35 minutes
Cook: 15 minutes
Cool: 2 hours 20 minutes

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Yields:: 6 - 8 serving(s)

Ingredients

Crust

10 oz.
chocolate wafers or Oreo cookies (about 42 wafers or 24 Oreos)
1/3 c.
sugar
7 tbsp.
unsalted butter, melted

Filling

1 c.
creamy peanut butter
1 c.
powdered sugar
4 oz.
cream cheese, at room temperature
1/4 tsp.
kosher salt
3/4 c.
heavy cream
1 tbsp.
unsalted butter, melted
2 tsp.
pure vanilla extract

Assembly

1 c.
heavy cream
1/4 c.
powdered sugar
1 tsp.
pure vanilla extract
Crushed peanut brittle, cookie crumble, or nuts, for garnish (optional)

Directions

1. Step 1To make the crust: Preheat the oven to 350°F.
2. Step 2In a food processor, pulse the wafers until they are the consistency of sand. Add the sugar and melted butter and pulse a few more times, until combined.
3. Step 3Using your hands, press the wafer mixture into the bottom and up the sides of a 9-inch pie pan.
4. Step 4Bake for 12 minutes. Let cool for 20 minutes.
5. Step 5To make the filling: In a stand mixer fitted with the whisk attachment, whisk together the peanut butter, powdered sugar, cream cheese, and salt on medium speed. With the mixer on low, add the cream, melted butter, and vanilla and whip until the mixture is smooth and fluffy. Pour the mixture into the baked crust.
6. Step 6To assemble: In a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and mix until the cream holds a soft peak when you pull the whisk out of the bowl, about 2 minutes.
7. Step 7Spoon the whipped cream on top of the peanut butter filling.
8. Step 8Refrigerate for at least 2 hours. Sprinkle with crushed toffee bits, cookie crumble, or nuts if desired. Serve chilled.
9. Step 9Store in the refrigerator covered with plastic wrap for up to 3 days.