Peanut Butter Pie
Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder.
- Total:
- Serves: 8 persons
Ingredients
- 6tablespoons/85 grams unsalted butter, melted, plus more for the pan
- ¾cup/150 grams granulated sugar
- ¾cup/75 grams unsweetened cocoa powder (not Dutch-processed)
- ½cup/60 grams all-purpose flour
- ½teaspoon kosher salt
- 1 ¼cups/300 milliliters heavy cream
- 1 ½cup/405 grams smooth, sweetened peanut butter, like Jif or Skippy
- 9-ounce/226 grams block full-fat cream cheese, at room temperature
- ⅔cup/133 grams light brown sugar
- 1teaspoon pure vanilla extract
- ½teaspoon kosher salt
- 2ounces/57 grams semisweet chocolate, chopped (optional)
- 1tablespoon/14 grams unsalted butter (optional)
Instructions
Step 1
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.Step 2
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.Step 3
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.Step 4
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.