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
Mom's Peanut Butter Pie with Chocolate Crust is yummy any time of year. It's cool, creamy and delicious on a hot day. Ideal for potluck parties or a spring or summer cookout.
Ingredients
- 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
Instructions
- 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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This looks amazing. Where does the salt go? Maybe it’s right in front of me, but I didn’t see it mentioned in the instructions. Thanks!
Hi Mary, the salt goes in the crust. Hope you enjoy!
A classic pie that looks delicious! How can it not be when peanut butter is involved?
I love peanut butter pie but never tried making making it. Thanks for the recipe!
Mmmm, this peanut butter pie was delicious! My kids are choosy kids, lol. They were at a playdate once and came home complaining about the awful peanut butter they had been forced to endure. Later my friend told me it was some all natural organic peanut butter that even she admitted was pretty terrible, lol.
Well I’m a choosy mother too but this pie looks delicious regardless of which brand you prefer.
What an incredible pie! It looks so silky and delicious. I love the combination of peanut butter filling with the chocolatey crust. Yum!
You had me at chocolate crust…one of my faves!
I have gone through creamy and crunchy peanut butter phases. Currently a creamy peanut butter household. This pie looks amazing – love hte chocolate crust!
I’m a creamy fan. I just love that you paired the peanut butter with chocolate, such a great combo!
I’m a crunchy peanut butter fan too 😉 As you know, I was hunting for a chocolate peanut butter pie recipe. My question is, how rich is your pie? I tried one and it was too rich for me. I’m looking for something smooth where I can finish and entire slice 😉
THis looks like such a wonderful dessert. Peanut butter and chocolate together is such a classic taste.
That pie looks amazing. I don’t think we can get Peter Pan around here so we are a Skippy family!
I eat peanut butter every day too! If I don’t have it on my toast with chia jam or bananas, I’m eating it with an apple as an afternoon snack. Now I’m wishing I had a slice of this pie!
Peter Pan PB lover right here! No one got a choice in my house either, unless they did the shopping ha! This pie looks so good, Ellen! I love that you can make this easily and in no time.
Okay! How bad is it that I want pie for breakfast now?! Cursing you, Ellen. LOL. This looks amazing. I can’t wait to try it.
That chocolate crust makes the difference! It looks amazing. That’s a great tip about natural peanut butter. I have had that problem of the peanut butter separating before.
Mmmmmmm this pie looks fabulous!! I love chocolate and peanut butter together, and pie is my favorite!
Peanut butter pie with a chocolate crust is my favorite peanut butter dessert!