I come by my love of peanut butter pie honestly. This may be hard to believe but I eat peanut butter almost every day. I like peanut butter on toast and bagels. Of course there are peanut butter sandwiches. My school lunch sandwich of choice was peanut butter with the crust cut off.
In my house there’s the crunchy or creamy debate. I’m really the only one who likes crunchy. I didn’t start buying creamy until I had kids. Everyone has their favorite brand and mine is Peter Pan. Honestly, my kids didn’t get a choice. My BFF used to kid me that her Mom loved her more because she was a choosy Mom. Many of you probably know where I’m going with that.
Although this recipe is not truly considered no-bake, you bake the crust for about 5 minutes, if you use a pre-made crust it would be no-bake. Personally, I can tell a difference and prefer the few extra minutes to make my own chocolate crust.
When Jolene of Jolene’s Recipe Journal proposed #NationalPeanutButterDay to some blogger friends I knew I was in especially since I’ve been wanting to make this again. This recipe was first shared on the Sunday Supper Movement website when I was a contributor a few years ago.
I do have one suggestion. Do not use natural peanut butter. It has a tendency to separate. You wouldn’t want to go through all the trouble of making it and have the pie fall apart. You certainly want to serve a pretty, and delicious, pie to family and friends.
Creamy Peanut Butter Pie with Chocolate Crust
- 5 tablespoons unsalted butter, melted and cooled
- 1 package chocolate wafer cookies (Nabisco)
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 3/4 cup plus 2 tablespoons confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 cup smooth peanut butter
- Whipped cream and chopped peanuts for garnish
Preheat oven to 350 degrees F. Chill the mixing bowl and whisk beater until ready to whip the cream.
Place half the chocolate wafers in a ziploc bag and crush until fine crumbs, or process in food processor until finely ground. Stir in the salt and melted butter until crumbs are just moist. Press the mixture evenly on the bottom and up the sides of a 9’ pie plate, packing tightly so it’s even. Use the bottom of a flat measuring cup to press crumbs into pie plate. Bake until crisp, 6 to 8 minutes. Set aside to cool completely.
In the chilled mixing bowl add the heavy cream, confectioners’ sugar and vanilla whip with the whisk beater until it holds stiff peaks. Place peanut butter in medium bowl and stir in one quarter of the whipped cream. Gently fold remaining whipped cream into peanut butter mixture being careful not to deflate the cream. Spoon filling into pie crust, smoothing evenly with a spatula. Refrigerate until firm, at least 3 hours.
Before serving, garnish with a dollop of whipped cream and chopped peanuts. Cover and refrigerate leftovers.
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