Ultimate Peanut Butter Pie Recipe

Name: Ultimate Peanut Butter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gingersnap Cookie Crust:; 1 1/4 cups fine gingersnap cookie crumbs; 1/3 cup finely chopped unsalted roasted peanuts; 3 tablespoons granulated sugar; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/4 cup (1/2 stick) unsalted butter, melted; Chocolate Ganache:; 1/2 cup heavy cream; 4 ounces bittersweet chocolate, chopped; Peanut Butter Streusel:; 1 1/2 tablespoons confectioners' sugar; 2 1/2 tablespoons creamy peanut butter; 2 tablespoons finely chopped unsalted roasted peanuts; 1 ounce finely chopped bittersweet chocolate; Peanut Butter Filling:; 1 1/4 cups confectioners' sugar; 1 1/4 cups creamy peanut butter; 8 ounces cream cheese, softened; 2 teaspoons ground ginger; 2 teaspoons pure vanilla extract; 1 1/3 cups chilled heavy cream, whipped to stiff peaks; Peanut Butter Glaze/Garnish:; 3 tablespoons heavy cream; 2 ounces white chocolate, chopped; 3 tablespoons creamy peanut butter; 1/4 teaspoon pure vanilla extract; 1 ounce shaved bittersweet chocolate; unsalted roasted peanut halves

Servings: persons

Gingersnap Cookie Crust:
1 1/4 cups fine gingersnap cookie crumbs
1/3 cup finely chopped unsalted roasted peanuts
3 tablespoons granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Chocolate Ganache:
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
Peanut Butter Streusel:
1 1/2 tablespoons confectioners' sugar
2 1/2 tablespoons creamy peanut butter
2 tablespoons finely chopped unsalted roasted peanuts
1 ounce finely chopped bittersweet chocolate
Peanut Butter Filling:
1 1/4 cups confectioners' sugar
1 1/4 cups creamy peanut butter
8 ounces cream cheese, softened
2 teaspoons ground ginger
2 teaspoons pure vanilla extract
1 1/3 cups chilled heavy cream, whipped to stiff peaks
Peanut Butter Glaze/Garnish:
3 tablespoons heavy cream
2 ounces white chocolate, chopped
3 tablespoons creamy peanut butter
1/4 teaspoon pure vanilla extract
1 ounce shaved bittersweet chocolate
unsalted roasted peanut halves

1
Crust:
2
Preheat oven to 325 F. In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8 to 10 minutes until crust firms up and is set. Cool on wire rack.
3
Ganache:
4
Combine cream and chocolate in glass measure or bowl. Microwave on high 1 to 1 1/2 minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter Streusel.
5
Streusel:
6
Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes.
7
Filling:
8
Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese, ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard.
9
Glaze and Garnish:
10
Combine cream and white chocolate in 2-cup glass measure. Microwave on high for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm.

2072

kcal

Calories

150

Fat

156

Carbs

Protein

Fat Carbs Protein

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

You need 29 ingredients. The key ingredients include: Gingersnap Cookie Crust:, 1 1/4 cups fine gingersnap cookie crumbs, 1/3 cup finely chopped unsalted roasted peanuts, 3 tablespoons granulated sugar, and more.

Yes, Ultimate 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.

Ultimate Peanut Butter Pie

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