In celebration: 20% off sitewide for Jo’s birthday! Shop the sale.

Good things go quickly—psst, we're almost out of these spring favorites. Shop spring best sellers.

Find something to celebrate all the women in your life. Shop Mother's Day gifts.

BlogRecipes
Peanut Butter Pie with Chocolate Crust

Peanut Butter Pie with Chocolate Crust

byJoanna Gaines
Total 3 hours and 10 minutes (includes cooling time)
Active 35 mins
Makes 1 pie
“I’ve never met a dessert with peanut butter and chocolate I didn’t like. And of them all, this pie is one I return to again and again.” — Joanna Gaines, Magnolia Table, Volume, 3
Ingredients
Crust
  • 10 ounces chocolate wafers or Oreo cookies (about 42 wafers or 24 oreos)
  • ⅓ cup sugar
  • 7 tablespoons unsalted butter, melted
Filling
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 4 ounces cream cheese, at room temperature
  • ¼ teaspoon kosher salt
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons pure vanilla extract
Assembly
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Crushed peanut brittle, cookie crumble, or nuts, for garnish (optional)
    Directions
    1. To make the crust: Preheat the oven to 350°F
    2. In a food processor, pulse the wafers until they are the consistency of sand. Add the sugar and melted butter and pulse a few more times, until combined.
    3. Using your hands, press the wafer mixture into the bottom and up the sides of a 9-inch pie pan.
    4. Bake for 12 minutes. Let cool for 20 minutes.
    5. To make the filling: In a stand mixer fitted with the whisk attachment, whisk together the peanut butter, powdered sugar, cream cheese, and salt on medium speed. With the mixer on low, add the cream, melted butter, and vanilla and whip until the mixture is smooth and fluffy. Pour the mixture into the baked crust.
    6. To assemble: In a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and mix until the cream holds a soft peak when you pull the whisk out of the bowl, about 2 minutes.
    7. Spoon the whipped cream on top of the peanut butter filling.
    8. Refrigerate for at least 2 hours. Sprinkle with crushed toffee bits, cookie crumble, or nuts if desired. Serve chilled.
    9. Store in the refrigerator covered with plastic wrap for up to 3 days.
    "Magnolia Table, Volume 3" copyright © 2023 by Joanna Gaines. All rights reserved.

    You May Also Like