Peanut Butter Pie Recipe

Name: Peanut Butter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup heavy cream; 1/4 cup light brown sugar; 1/4 cup light corn syrup; 2 tablespoons unsweetened cocoa powder; 1/8 teaspoon table salt; 2 teaspoons vanilla extract; 4 ounces semisweet chocolate, finely chopped; 8 ounces cream cheese, at room temperature; 3/4 cup confectioners' sugar, plus 2 tablespoons, divided; 3/4 cup creamy peanut butter, at room temperature; 1 cup heavy whipping cream, plus whipped cream, for garnish, optional; 1 teaspoon vanilla extract; 2 ounces shaved milk chocolate; Chopped peanuts, optional; 1 (9-inch) baked chocolate cookie pie crust

Servings: persons

1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 tablespoons unsweetened cocoa powder
1/8 teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 teaspoon vanilla extract
2 ounces shaved milk chocolate
Chopped peanuts, optional
1 (9-inch) baked chocolate cookie pie crust

1
Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat.
2
Reduce the heat to a simmer and add the chopped chocolate.
3
Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes.
4
Let the sauce cool for 10 minutes before serving.
5
Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
6
In a separate bowl, whip the heavy cream until thick and light.
7
Add the remaining 2 tablespoons confectioners' sugar and vanilla extract.
8
Continue to whip until stiff peaks form.
9
Carefully fold the whipped cream into the peanut butter mixture.
10
Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
11
If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

1338

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup heavy cream, 1/4 cup light brown sugar, 1/4 cup light corn syrup, 2 tablespoons unsweetened cocoa powder, and more.

Yes, Peanut Butter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions