By Samantha Seneviratne
- Total Time
- 50 minutes, plus chilling
- Rating
- 4(1,127)
- Notes
- Read community notes
Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder.
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Ingredients
Yield:8 to 10 servings
- 6tablespoons/85 grams unsalted butter, melted, plus more for the pan
- ¾cup/150 grams granulated sugar
- ¾cup/75 grams unsweetened cocoa powder (not Dutch-processed)
- ½cup/60 grams all-purpose flour
- ½teaspoon kosher salt
- 1¼cups/300 milliliters heavy cream
- 1½cup/405 grams smooth, sweetened peanut butter, like Jif or Skippy
- 18-ounce/226 grams block full-fat cream cheese, at room temperature
- ⅔cup/133 grams light brown sugar
- 1teaspoon pure vanilla extract
- ½teaspoon kosher salt
- 2ounces/57 grams semisweet chocolate, chopped (optional)
- 1tablespoon/14 grams unsalted butter (optional)
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
671 calories; 50 grams fat; 22 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 37 grams sugars; 14 grams protein; 282 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Step
2
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about ¼-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Step
3
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Step
4
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a ⅛-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
Ratings
4
out of 5
1,127
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Cooking Notes
Perrine
Why not Dutch process cocoa? I usually find that it has a "chocolaty-er" flavor than regular. If I truly can't use it, what's the reasoning?
Ellen Brown
I developed a similar recipe about a decade ago for my "Nantucket Cuisine Cookbook" that includes a thick layer of chocolate ganache under the peanut butter mousse. I also like to use chunky peanut butter and sprinkle some chopped peanuts over the top.
Deborah
This came together very easily and was enjoyed by adults and children alike. So rich, but not overly sweet, my only problem was cutting it neatly after it had been chilled; the filling was perfect, but the crust was a bit hard and broke unevenly. So I let it sit for a few minutes on a folded dishtowel that I had warmed up in the microwave, and the crust warmed up enough to yield more easily to the knife.
Margaux Laskey, Staff Editor
Kosher salts can vary greatly in terms of saltiness. In developing this recipe, Samantha used Diamond Crystal kosher salt which is less salty than Morton's. I hope that helps!
Clare
Have a sliver. It’s very rich. And wonderful.“There is something so human about taking something great and ruining it a little so you can have more of it.”—The Good Place
june
Couldn't wait to make this, but was dismayed that it is so high in calories!
To assuage then guilt of eating a slice of this confection, I suggest:
Reduce sugar in crust by 1/3.
Reduce sugar in filling by about the same.
Substitute about 1/3 of the whipped cream with plain, 0 fat Greek style yogurt.
Substitute "lite" cream cheese for full fat type.
Works well in a springform pan.
It was delicious, and a less-guilty pleasure.
Deb Schmidt
I've wondered this too ... this article helps. I'm guessing that for this pie crust it might not really matter. And it will taste more chocolatey.
http://www.seriouseats.com/2014/08/difference-dutch-process-natural-coco...
Margaux Laskey, Staff Editor
I spoke with Samantha, and you can use either. She just prefers to use natural, non-Dutch.
Jusco
Depending on the peanut butter you're using, you don't need to add salt to the filling because it's quite salty as is.
I added some powdered sugar, to taste and before folding in the whipped cream, to balance out the saltiness from the PB.
Very good and VERY decadent. Best shared with a lot of friends. Not sure how well this will freeze but I'm going to try.
Joan
This is rich and delicious! I did want more of a chocolate hit, so I spread a fairly thin layer of chocolate ganache on top made with 1/2 cup cream and 1 cup semi-sweet chocolate chips.
krelco
I entered this in a pie contest today. It did not win any prizes. If I make it again, I would definitely NOT add salt to the pie ... peanut butter is salty enough!
Kevin
Thanks for the tip about the salt and the powdered sugar!
Todd
I too found the filling needed about 1/4 c. powdered sugar at the end—the cream cheese and peanut butter were dominating—to bring it into balance.
Robert Fenerty
I made this as written and it was a big hit with my pals. Thanks to the whipped cream fold-in, the pie texture is especially light.
jim
What did I do wrong??? The peanutbutter and cream cheese mixture never came close to being fluffy. Everything was at room temperature. Beat it for 3-4 minutes. Folded in the whipped cream anyway. But hardly the creamy pie filling I envisioned.
Patricia
Did not use Jif or Skippy, used organic just peanuts and salt peanut butter. And still too sweet for my taste. And, yes, the crust, very tough to cut through. Meh. Perhaps children would like this amount of sweetness.
elaine
Has anyone tried freezing the leftovers? Makes way too much for my foursome
Sarah
I used a premade crust and topped with Reese’s and chocolate sauce!
MP
I've made this four times or so, and every time I end up needing about 1.5x as much crust, but it is otherwise a great recipe, always a hit, and pretty simple as promised. I've also committed the sin of using Dutch-processed, and it turned out just fine (for some tasters, even preferable, as it was a little bit more Oreo-like). I have cut the sugar a bit in the filling a couple times, just for the preferences of the table here, and the texture and taste still work!
Linda
Can I make this a couple of days ahead of serving? Or, can I freeze it?
genevieve
Recommend added 50 ml bourbon before folding in whipped cream.
LewPhilly
This pie was very peanutty (if that's a word) and not too sweet, but wow it's rich. We could only eat a very thin piece. It was good, but I'm not sure I'd make it again.
Crazy4Baking
Added the layer of ganache and Ghirardelli mini chips to the peanut butter pie. Absolutely phenomenal. Making again three days later as all guests wanted to take some home.
james
crush some chocolate graham crackers, sugar and melted butter for an easy crust
Mr. Cox
Peanut butter overload but a phenomenal treat for a peanut butter lover. I doubled the chocolate topping to 4 oz semisweet chocolate and 2 tbsp butter to completely cover the top to create a Reese's Cup effect. I used Justin's Classic Smooth Peanut Butter and it did not get 'fluffy' as the recipe calls for, but it still mixed nicely into the whipped cream in stages.
Jessie
Came to the comments out of panic when my peanut butter mixture wasn’t fluffing up. It ended up taking 5 or more minutes but it eventually happened.
June
Last time I checked, both Jif and Skippy had hydrogenated or palm oils in them. And sometimes added sugar. There are plenty of other brands out there that are better for you.
Sian - London
This worked well as easy and yummy gluten free pud by making a crust from gluten free digestive biscuits.
Dana Siegel
I made this, and I couldn't get the crust out of the pan. I buttered it well, I thought. It tasted great, and the peanut butter filling was absolutely fantastic, a light, peanut butter mouss! But the crust looked awful after digging it out of the pan.
Beth
This was so rich that only a one inch slice was edible. Very pretty, but too rich for our family, so I won’t make it again.
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