Peanut Butter Pie

Total Time:
2 hr 15 min
Prep:
25 min
Inactive:
1 hr 30 min
Cook:
20 min

Yield:
10 servings
Level:
Intermediate

Ingredients
  • 6 1/2 ounces chocolate wafers
  • 1 tablespoon sugar
  • 5 ounces unsalted butter, room temperature, divided
  • 1 batch AB's homemade peanut butter, recipe follows
  • 3 ounces powdered sugar, approximately 3/4 cup
  • 1 teaspoon vanilla extract
  • 2 ounces good quality bittersweet chocolate, chopped
  • 1/4 cup plus 1 tablespoon heavy cream
  • Homemade Peanut Butter:
  • 15 ounces shelled and skinned AB's roasted peanuts, recipe follows
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil
  • Roasted Peanuts:
  • 2 pounds in-shell raw peanuts*
  • 2 tablespoons peanut oil
  • 1 to 2 tablespoons kosher salt
Directions

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.

Homemade Peanut Butter:

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Yield: approximately 1 1/2 cups

Roasted Peanuts:

*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Yield: approximately 2 pounds roasted peanuts in shell


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    This is fabulous! I've tried cheating and doing it all as Alton says. Both ways are excellent. It's best HIS way, but in a crunch, the cheating works. Reading the reviews helped especially with the crust.
    While I cheated on ingredients, store bought Chocolate Ready Pie Crust (I couldn't find the chocolate wafers also, didn't want to drive every where too, the peanut butter in a jar (ingredients was 100% peanut from Central Market HEB, no preservatives like Jiff, Peter Pan, etc, this was actually surprisingly good. Not a perfect 5/5 but it'll make my cookbook compilation of recipes. Next time I make this, I'll hunt down those chocolate wafers and peanuts.
    Very tasty. A "bear" to make because the peanut butter was hard to handle. I recommend more chocolate wafers and more butter to bind them. It does not serve well, the crumbs fall away. However, having made a "grasshopper pie" (using creme de menthe and creme de cocoa which called for freezing, I froze the peanut butter pie and it was heavenly, However the wafers need more binding to stay with the slices. Also, I added "baby" choc chips and chopped unsalted, dry roased peanuts scattered over the top.
     
    If you follow the directions precisely as AB has laid out, your pie will be delicious and perfect. Use your scales and read the ingredient amounts don't blame AB if you don' t do this. Yummy Yummy. Used raw roasted Virginia peanuts and had to use a little bit more peanut oil to make the homemade peanut butter but what a difference. Much more better than any store bought even organic pricey ones. Thanks Alton!!! Love it
    Eh...It's o.k. Usually love your recipes, Alton but this one was just mediocre. Sorry.
    I had no wafers of any sort, so I used graham crackers instead, I feel there was maybe too much butter for the graham crackers, wafers probably would have worked better.
     

     
    I also had no spanish peanuts, nor desire to make home made peanut butter. I used a brand name store bought peanut butter, unfortunately the pie was too rich. I would suggest that if you make your peanut butter you use an organic brand, or something with less sugar content then your average brand. If you can't do this, use less powdered sugar and maybe the pie won't be as rich.
     

     
    * I have no idea how the use of less powdered sugar will effect the texture of the pie so be careful!
    My son and I have made this twice now, the first time we couldn't find Chocolate Wafers so we substituted "Chocolate Teddy Grahams? and cut back a little on the sugar for the crust. We should have added a little more butter with the ?Teddy Grahams? because the crust came out too crumbly. We also substituted store bought all-natural peanut butter. We served with frozen vanilla custard at my nephews birthday, and everybody raved about it!
     

     
    The second time we made it we were able to find the wafers and followed the recipe exactly, though still using store bought all-natural peanut butter. We served it at my other nephews birthday sans ice cream, and it was really good, but didn't get the raves of the first time. I think the difference was the ice cream/custard. This pie is so rich I HIGHLY recommend serving it with vanilla ice cream or custard. Thanks AB!
    I was skeptical, but this really is amazing. It was super easy to make (if a tiny bit time consuming). The worst part was waiting for it to set in the fridge. Such agony, waiting for a bite of the pie!
     

     
    I can't have more than half a slice, though, because it's so incredibly sweet. Definitely a dessert to share.
    My 3 year old help me make this for a picnic and it was quick and very easy. We had lots of fun making it and eating it. It was a hit!!!
    These are so much better than anything I could have bought.
    This turned out great! Pressed for time, I decided to put the finished pie in the freezer for about 45 minutes to set up instead of the fridge. It worked out great! Everyone enjoyed it and I would make it again.
    I just used a jar of regular store bought peanut butter (crunchy) and a ready-made chocolate crust....it was still rich and tasty (and easy). The chocolate on the top makes it just perfect.
    I found the homemade peanut butter to be excellent however, I was not satisfied with the texture of the pie. I did find it to be a bit crumbly in the crust and peanut filling. The crust would not even stick to the bottom of the pie. The flavor was delicious but the texture made for a difficult presentation. On the bright side the pie would make an excellent crumbled ice cream topping or cheesecake filling.
    Imade thes with Laura Scudder's old fashoned. I added the 1 1/2 tsp honey with the butter/peanut butter in the food processor. Tastes great, couln't be easier!
    I couldn't find chocolate wafers anywhere in my area, though I did find chocolate mint wafers! I'm pretty sure that + peanut butter does not = good eats, so I went with chocolate graham crackers. It turned out fairly well, but the crust was a bit too crumbly when it was served. That could probably be remedied with a bit more melted butter.
     

     
    I also substituted AB's homemade peanut butter with Smucker's natural peanut butter with honey. All in all everything turned out fine, I was just a little dismayed at the amount of crust that was left in the pan at the end of the day. But I know what to look out for the next time I make this.
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