Peanut Butter Pie

I ate peanut butter pie while in Nova Scotia earlier this month, and it has haunted me ever since. That’s 28 days ago for those who are counting (I think I’m the only one counting….) Before we go any further here, I think I need to tell you just how much I love peanut butter & chocolate. I love it. Like, a lot. If I had to choose between never eating peanut butter & chocolate again and losing my baby toe… well… who needs a baby toe, right?

Peanut Butter Pie

Anyways, back to the hauntingly delicious peanut butter pie. I have been craving it for weeks. I thought popping a few peanut butter cups would satisfy the craving. Nope. Peanut butter on a graham cracker drizzled with chocolate sauce. Wouldn’t cut it. So I was forced to roll up my sleeves and squash this craving the old fashioned way – by making a peanut butter pie.

Peanut Butter Pie

This peanut butter pie, my friends, is better than the one I ate out East. I didn’t think I could pull it off, but I did. This is what dreams are made of…

Peanut Butter Pie

Peanut Butter Pie

This pie is perfection. The peanut buttery filling is complemented perfectly by the thick and chocolaty ganache topping. And the freshly ground graham cracker crust is light and crumbly. It’s very rich, so don’t eat it all in one sitting!

20 graham crackers
8 tablespoons butter, melted
10 ounces cream cheese, room temperature
1 cup sugar
1 cup creamy peanut butter
1/2 tbsp vanilla
1 tbsp unsalted butter, melted
1 cup heavy whipping cream
3/4 cup heavy whipping cream
6 oz semisweet chocolate


1. Preheat oven to 350 degrees.

2. Crush graham crackers in food processor. Combine the graham cracker crumbs and melted butter.   Press the mixture into the sides and bottom of deep dish pie plate. Bake for 10 minutes. Set aside to cool completely.

3. Meanwhile, beat together cream cheese and sugar. Add peanut butter and vanilla and mix. Slowly pour in melted butter and mix until fully combined.

4. In a stand mixer, whip the cream until soft peaks start to form.  Fold whipped cream into the peanut butter mixture using a spatula. Do this gently and do not over-mix. Scoop filling into cooled crust and spread evenly.

5. In a small pot over medium heat, bring the 3/4 cup of cream to a boil. Be very careful not to burn. Pour hot cream over broken pieces of chocolate in a bowl. Stir chocolate & cream mixture until chocolate is fully melted. Cool slightly and spread evenly over peanut butter filling.

6. Refrigerate until set, approximately 3-4 hours.

What yummy dessert has been haunting you lately?

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