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Peanut Butter Pie

Peanut Butter Pie Recipe - An ahh-mazingly buttery crust topped with a rich creamy peanut butter filling and dark decadent chocolate ganache.
Course Desserts
Cuisine American
Author Rob


Crust Ingredients

  • 3/4 cup unsalted sweet cream butter, softened
  • 2/3 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups flour

Peanut utter filling

Peanut Butter Filling Ingredients

  • 1 1/2 cups smooth peanut butter
  • 1/2 cup unsalted sweet cream butter, softened
  • 1 3/4 cups powdered sugar

Chocolate Ganache Ingredients

  • 2 cups semi sweet chocolate chips
  • 1 cup heavy whipping cream
  • 3 tbsp peanut butter
  • 1 disposable piping bag


  1. Crust Directions

    1. Preheat oven to 320 degrees and line a 9 inch springform pan with parchment paper and spray the ring with pam baking spray. Set aside

    2. Using a standing mixer, beat the butter for approximately 2 minutes or until pale and creamy.

    3. Beat in the powdered sugar and vanilla extract until combined

    4. Gradually beat in the flour and continue to mix until a dough starts to form

    5. Press the dough down into the bottom of the 9 inch spring form and place into the oven, baking for 16 minutes

    6. Allow to cool completely on a wire rack

    Peanut Butter Filling Directions:

    1. Using a standing mixer, beat together the peanut butter, butter, and powdered sugar until smooth and combined

    2. Pour over the cooled crust and place into the fridge for two hours

    Chocolate Ganache Directions

    1. Pour the 2 cups of chocolate chips into a heat safe bowl

    2. Using a small saucepan, heat the heavy whipping cream until simmering

    3. Pour the heated heavy whipping cream over the chocolate chips and allow to sit for one minute

    4. Using a whisk, whisk the chocolate chips until smooth

    5. Pour the chocolate ganache over the peanut butter layer and smooth into a thick layer with an offset spatula

    6. Place the few tablespoons of peanut butter into a microwave safe bowl, and heat for 20 seconds until smooth

    7. Scoop into the piping bag and cut the tip off

    8. Pipe lines across the top of the chocolate ganache

    9. Using a knife, pull the knife through the lines going in opposite direction

    10. Allow the ganache to harden completely before cutting and enjoying!