Y’all have no idea how much I love me some peanut butter cups so I had to make a peanut butter pie that gave me all those flavors in a slice. And this pie hits hard. The filling comes together in minutes but it’s super rich, creamy and light with whipped cream in the mix. The peanut is king though and doesn’t play. I add it to a chocolate cookie crust, drizzle it with chocolate ganache and freeze it up.
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How to Make Peanut Butter Pie
Step 1: In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar. Cook and stir over medium heat until smooth. Cool to room temperature.
Step 2: In a medium bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
Step 3: Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups.
Step 4: To make ganache, simply melt chocolate chips in increments of 30 seconds in microwave whisking after each heating until smooth. Stir in heavy cream until completely smooth then allow to cool to room temperature.
Step 5: Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze about 3 hours or until nearly firm. Then drizzle over pie and top with peanut butter cups before serving.
Peanut Butter Pie Recipe
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Ingredients
For the Filling and Pie Assembly
- 2 ¼ cups whipping cream
- 1 ¼ cups creamy or chunky peanut butter
- 1 cup powdered sugar
- 1 cup about 15 bite-size chocolate-covered peanut butter cups, chopped
- 1 chocolate cookie crumb pie shell see notes above in post
For the Ganache and Garnish
- 1 cup semi-sweet chocolate chips
- 2-3 tablespoons heavy cream
- 6 chocolate-covered peanut butter cups halved
Instructions
- In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar.
- Cook and stir over medium heat until smooth. Cool to room temperature.
- Meanwhile, in a medium bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
- Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze about 3 hours or until nearly firm.
- To make ganache, simply melt chocolate chips in increments of 30 seconds in microwave whisking after each heating until smooth.
- Stir in heavy cream until completely smooth then allow to cool to room temperature then drizzle over pie and top with peanut butter cups before serving.
Notes
How to Store
- Refrigerator: Store in the fridge if you prefer your pie a bit softer and creamier. Make sure it’s covered well and it will last up to five days.
- Freezer: Make sure it’s well sealed with plastic wrap or in a container for up to one month.
Nutrition
Recipe Tips
- Add more toppings! I love the ganache and peanut butter cups, but if you want to make it a bit extra special feel free to add chocolate chips, chocolate shavings, or chopped peanuts.
- Use a fork to randomly drizzle the ganache over the top if you want more control, use a squeeze bottle to make drizzling the ganache a bit easier.
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Recipe Help
Yep! I prefer my pie silky smooth but if you love crunchy peanut butter it works too!
I wouldn’t because the chocolate ganache tastes so much better. But if you are looking for a simple solution you could swap the chocolate syrup or hot fudge syrup.
More Frozen Dessert Recipes
- Frozen S’more Cookie Bars
- Brownie Ice Cream Sandwiches
- Margarita Pie
- Kool Aid Pie
- No Bake Strawberry Cheesecake
- Oreo Smoothie
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This post was originally published June 2015. It has been updated with new images and content.
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Last year was the first time I made it. And it was well loved that am making it again for Thanksgiving
Hooray that’s awesome!! So glad you enjoyed this.
Does this pie HAVE to be frozen to set? If it is just chilled- it seems like it would be a mousse consistency (?)
I want to make this for my son’s college graduation in 2 days. ALAS, no space in the freezer…
Frozen is best for this pie.
So good that I really didn’t want to share. Think sweatpants and fork right in the pie tin situation! You always knock it out of the park.