Peanut Butter Pie – a delicious recipe with heavy cream, powdered sugar, powdered sugar, vanilla, smooth peanut butter, graham cracker crusts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl, combine 2 cups of cream, the sugar, and vanilla; use an electric mixer and beat the cream until stiff peaks form.
2
Place the peanut butter in a medium mixing bowl; stir in 1/4 of the whipped cream.
3
Gently fold the lightened peanut butter mixture back into the remaining whipped cream.
4
Scrape the filling into the pie shell; smooth the top with a rubber spatula and refrigerate pie until the filling is firm (at least 3 hours).
5
Heat the remaining 1/2 cup heavy cream in a small saucepan until just boiling.
6
Remove pot from burner and whisk in the chocolate until the mixture is smooth.
7
Let the topping cool until it is just warm to the touch.
8
Spread it over the chilled pie with a rubber spatula.
9
Sprinkle with the chopped peanuts.
10
Cover with plastic wrap and chill until the filling is completely set (at least 6 hours and up to 1 day).
11
Alternative topping ideas: instead of spreading the melted chocolate topping over the pie, drizzle with hot fudge sauce or chocolate peanut butter sauce over slices of pie and top with dollops of whipped cream and the chopped peanuts.
1288
kcal
Calories
104
g
Fat
67
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 ½ cups heavy cream, chilled and divided, ¾ cup powdered sugar, plus, 2 tablespoons powdered sugar, 2 teaspoons pure vanilla extract, 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.
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