Peanut Butter Pie Recipe (2024)

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?

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.

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.

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!

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

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.

I spoke with Samantha, and you can use either. She just prefers to use natural, non-Dutch.

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.

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!

Thanks for the tip about the salt and the powdered sugar!

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.

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.

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.

Love peanut butter. Really liked the filling, but this pie just did not work out for me. I'm usually a pretty darn good baker, but for some reason this crust just didn't come together. I had the measurements down to a t as well, but I have to scrap it all. Used some leftover crumbs from a previous cheesecake recipe to put together a crust and slap the filling on top.

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.

Has anyone tried freezing the leftovers? Makes way too much for my foursome

I used a premade crust and topped with Reese’s and chocolate sauce!

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!

Can I make this a couple of days ahead of serving? Or, can I freeze it?

Recommend added 50 ml bourbon before folding in whipped cream.

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.

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.

crush some chocolate graham crackers, sugar and melted butter for an easy crust

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.

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.

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.

This worked well as easy and yummy gluten free pud by making a crust from gluten free digestive biscuits.

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.