Peanut Butter Pie

Total Time:
4 hr 28 min
10 min
4 hr 10 min
8 min

8 servings

  • Hot Fudge Sauce:
  • 1/3 cup heavy cream
  • 1/4 cup light brown sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 ounces semisweet chocolate, finely chopped
  • Peanut Butter Pie:
  • 8 ounces cream cheese, at room temperature
  • 3/4 cup confectioners' sugar, plus 2 tablespoons, divided
  • 3/4 cup creamy peanut butter, at room temperature
  • 1 cup heavy whipping cream, plus whipped cream, for garnish, optional
  • 1 teaspoon vanilla extract
  • 2 ounces shaved milk chocolate
  • Chopped peanuts, optional
  • 1 (9-inch) baked chocolate cookie pie crust
Watch how to make this recipe.
  • Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.

  • Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.

  • In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.

  • Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.

  • If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond