| Level: | Easy |
| Total: | 3 hr 50 min |
| Prep: | 3 hr 35 min |
| Cook: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 tablespoons unsalted butter, melted, plus more for the pie plate
- 9 whole graham crackers (1 sleeve), roughly broken
- 1/4 cup cocktail peanuts
- 1/2 cup mini chocolate chips
- 1/4 cup cold heavy cream
- 1 cup creamy peanut butter (not natural)
- 8 ounces cream cheese, at room temperature
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 3/4 cup confectioners’ sugar
- Shaved chocolate, for topping
Instructions
- Make the crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Pulse the graham crackers and peanuts in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until set, 10 to 12 minutes. Transfer to a rack to cool.
- Meanwhile, put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted and smooth. Spread evenly in the prepared crust with a small offset spatula or the back of a spoon; set aside until the chocolate sets, about 10 minutes.
- Make the filling: Beat the heavy cream in a bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use. In another bowl, beat the peanut butter, cream cheese, milk and vanilla on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar and mix on low speed until incorporated.
- Gently fold half of the whipped cream into the peanut butter mixture until combined, then fold in the rest. Spoon into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 465 |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 10 g |
| Cholesterol | 48 mg |
| Sodium | 160 mg |
Reviews
AMAZING! I made this for thanksgiving. My roommate requested it for her upcoming birthday! I loaded on the chocolate shavings.
I just finished making this. It looks great. I’ll let you know later how it tastes.
This is a great pie! So much better than other PB pies made with cool whip. I agree with the other reviewer about using more melted chocolate for the crust. It is great as is, but the second time I made it I used extra chocolate, and mascarpone instead of cream cheese and I had people begging me for the recipe!
I don’t think the melted chocolate chips are necessary. It makes the pie crust too hard. Watch your teeth! The filling is pleasant but a little too dense and not quite sweet enough for my taste.
Delicious! Foolproof! It was so easy to make, and didn’t take too long to make! Everyone that tried it loved it and some people even said they would pay money for this pie. I would use a little more than suggested in the recipe of the melted chocolate when coating the crust, as that layer was a little skimpy. Other than I totally recommend. The filling was to die for and was the perfect temperature. I don’t think anyone could mess this up, it is my new Holy Grail pie!