Milk Chocolate Peanut Butter Pie
This peanut butter pie recipe is oh-so delicious. With a graham cracker crust, a smooth peanut butter filling made with cream cheese, a layer of chocolate ganache, and a whipped cream and candied peanut topping, this dessert is deluxe and irresistible. Be sure to chill this pie for two hours or overnight before serving.
- 12 (185g) whole graham crackers
- 2 tbsp brown sugar
- 5 tbsp (71g) unsalted butter, melted
- pinch salt
- 2 oz (57g) milk chocolate melted, for painting on the finished crust
- 8 oz (227g) cream cheese softened
- 1 cup (260g) smooth or chunky peanut butter
- 1 cup (120g) confectioners’ sugar
- 1 14-ounce (396g) can sweetened condensed milk
- 3 tbsp sour cream creme fraiche or Greek yogurt will also work
- 1 tsp vanilla extract
- 1 tsp freshly squeezed lemon juice*
- 4 oz (113g) milk chocolate melted and cooled to room temperature
- 1 cup (240ml) heavy whipping cream whipped to stiff peaks
- ½ cup (120ml) heavy whipping cream
- 4 oz (113g) semisweet or bittersweet chocolate finely chopped
- 1 cup (128g) salted peanuts
- ¼ cup (50g) sugar
Whipped Cream Topping
- 1 1/2 cups (350ml) heavy whipping cream whipped to stiff peaks for top of pie**
Graham Cracker Crust
Preheat oven to 350°F. Grind the graham crackers, brown sugar, butter and salt together until it is uniform and sticks together when squeezed. Dump it into a 9-Inch Pie Dish and press the crust into an even crust. Bake for 15 minutes, until set and toasted. Allow to cool.
Paint with the melted milk chocolate. Chill the crust to set the chocolate for about 10 minutes.
Beat the cream cheese in a stand mixer on medium speed using the paddle attachment, until it is light and fluffy. Add the peanut butter and confectioners’ sugar; continue beating on low speed for about 1 minute. Add the condensed milk, sour cream, vanilla and lemon juice, mix until smooth. Add the melted and cooled milk chocolate and mix until evenly distributed. Fold in half the whipped cream to lighten the batter, and then fold in the remaining cream until it is evenly distributed.
Pour into the chilled crust. Place the pie into the refrigerator to chill uncovered for about an hour.
In a small sauce pot heat the heavy cream on low to a gentle simmer. Turn off the heat and add the chopped chocolate, swirl together gently and then let it sit for one minute. Gently whisk until smooth. Allow to cool slightly, spoon the ganache over the chilled peanut butter filling. Return the pies to the refrigerator to chill for another hour.
In a large skillet mix together the raw peanuts, sugar and salt. Cook over medium-low heat until the sugar begins to melt and the nuts start to toast slightly, stirring constantly. Once the sugar starts to melt, turn the heat to low and cook until the nuts are lightly caramelized. The mixture may smoke a little, as they get darker.
Pour the nuts onto a Silicone Baking Mat to cool. Once they are cool, you can chop them into small pieces or leave them whole.
Once the pie is thoroughly chilled (about 2 hours or overnight) top with the whipped cream and candied peanuts.
*Don't skip the lemon juice in the filling! Adding a bit of acid helps balance the sweetness of the pie and helps to set the proteins so it sets up well.
**I left the whipped cream for the topping unsweetened, since the pie is pretty sweet, but you can add a teaspoon or two of confectioners' sugar if you prefer.
Want to make these as individual mini pies? Check out this recipe I developed for The Cooking Channel.