I made this pie for Gist’s birthday because she loves peanut butter. Loves it, loves it, loves it. Peanut Butter Pie is her favorite dessert and when we go out to eat it’s usually her pick.
I am not so passionate about peanut butter or Peanut Butter Pie. I would never order Peanut Butter Pie for desert, and often won’t even share with Gist if we’ve decided to split a dessert. So I was quite surprised with how much I liked loved this pie. Heck, I dreamt about it.
If you even kinda like peanut butter, you should make this pie. If you love, or know someone who loves, peanut butter you should most definitely make this pie – you will be loved. (Seriously, Alton Brown is a genius for developing this recipe and letting me take all the credit for exceeding birthday expectations. Thanks, Alton!)
It’s also really easy to make. A cookie crust…
Plus peanut butter and sugar…
Add a ganache (Oh, how I love a ganache!)…
And you’re in heaven.
Peanut Butter Pie
Recipe courtesy of Alton Brown
I didn’t make my own peanut butter because I don’t have a full-sized food processor – I used my beloved Teddie Natural and the recipe was amazing. If you are going to use a commercial peanut butter, make sure it is one that’s only ingredients are peanuts and salt.
I made this recipe using my combination blender/food processor. The bowl of the processor is quite small which made this a little harder than it needed to be, but still totally do-able.
- 6 1/2 ounces chocolate wafers
- 1 tablespoon sugar
- 5 ounces unsalted butter, room temperature, divided
- 1 1/2 cups peanut butter
- 3 ounces powdered sugar, approximately 3/4 cup
- 1 teaspoon vanilla extract
- 2 ounces good quality bittersweet chocolate, chopped – I used an 85% cacao bar – I really wanted a bitter chocolate to contrast with the sweetness of the peanut butter filling – it was perfect.
- 1/4 cup plus 1 tablespoon heavy cream
Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.