Peanut Butter Cup Pie
35 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
This no-bake peanut butter cup pie hits like your favorite candy in a slice: buttery graham crust, ultra-creamy peanut butter cheesecake filling, and a glossy salted chocolate ganache that sets just right.
Make-ahead and travel-friendly, it is perfect for potlucks, birthdays, or any night you want a knockout dessert without turning on the oven, with a salty-sweet, silky finish I actually respect.
Ingredients (10 servings)
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Ingredients for the Crust:
- 1½ cups graham cracker crumbs graham crackers 6 oz (for graham cracker crumbs)
- ¼ cup granulated sugar granulated sugar
- 6 Tbsp unsalted butter, melted unsalted butter 3 oz
Ingredients for the Peanut Butter Filling:
- 1 cup creamy peanut butter creamy peanut butter 9.09 oz
- 8 oz cream cheese, softened cream cheese 8 oz
- ¾ cup powdered sugar powdered sugar 3.31 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1 cup heavy cream, whipped to stiff peaks heavy cream 8 fl oz
Ingredients for the Chocolate Ganache Topping:
- ¾ cup heavy cream heavy cream 6 fl oz
- 1 cup semi-sweet chocolate chips semi-sweet chocolate chips 8 oz
- pinch salt salt
How to Make Peanut Butter Cup Pie
-
Prep the pan
Lightly butter a 9 inch pie dish and set it aside so the crust grips and releases cleanly.
-
Make the graham crust
Stir graham crumbs, sugar, and melted butter until it looks like wet sand and holds when squeezed.
-
Pack and set the crust
Press firmly into the dish and up the sides using a flat bottom cup, then bake at 350 F for 8 to 10 minutes for a sturdier slice or chill 20 minutes for a true no bake crust.
-
Beat the peanut butter base
With a mixer, beat cream cheese and peanut butter until completely smooth so there are zero lumps.
-
Sweeten and flavor
Beat in powdered sugar and vanilla until fluffy, scraping the bowl so nothing hides on the bottom.
-
Whip the cream
Whip heavy cream to stiff peaks that stand straight but still look glossy, not curdled.
-
Fold for a mousse texture
Fold the whipped cream into the peanut mixture in three additions using a wide spatula, keeping as much air as possible.
-
Fill and chill
Spread the filling into the crust, smooth the top, and chill 30 to 60 minutes until lightly set before topping.
-
Make the ganache
Heat cream until steaming, pour over chocolate chips with a pinch of salt, rest 2 minutes, then stir gently from the center until glossy and smooth.
-
Top and set
Let ganache cool to a thick pour, spread over the pie, tap the dish to level, and chill at least 3 hours or overnight until sliceable.
-
Finish and serve
Slice with a warm knife wiped between cuts and garnish with chopped roasted peanuts, mini peanut butter cups, or a tiny sprinkle of flaky salt.
Substitutions
- Graham crackers -> Pretzels
- Swap 1.5 cups graham crumbs for 1.5 cups finely crushed pretzels and reduce sugar to 2 tablespoons, which gives a salty snap that makes the peanut butter taste deeper and the chocolate pop.
- Peanut butter -> Almond butter
- Use creamy almond butter for a toasty, slightly floral vibe; it is a touch looser, so chill the filled pie an extra 30 minutes for the same clean slices.
- Heavy cream -> Coconut cream
- For dairy-free flair, whip 1 cup cold coconut cream for the filling and use 3/4 cup full fat coconut milk to make the ganache with dairy-free chocolate chips, which adds a subtle coconut note and a softly set texture.
Tips
- Crust compression is non-negotiable
- Pack hard with a flat cup and run it along the edge to avoid slumping and crumbs that fall apart when you slice.
- Room temp dairy equals silky filling
- Let cream cheese sit out until it gives to a finger press so the mixture beats smooth without specks.
- Sift the sugar
- Sift powdered sugar before adding so the filling stays cloud smooth without gritty pockets.
- Fold like you mean it
- Use big, confident strokes and rotate the bowl, stopping as soon as the streaks disappear to keep the mousse light.
- Shiny ganache comes from gentle heat
- Aim for warm cream, not boiling, and stir slowly so the emulsion stays glossy and does not break.
- Plan the chill
- Give the pie at least 3 hours after ganache or overnight for the cleanest New York worthy slices.
Nutrition Facts *
| Energy | 636 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 49 | g |
| Carbohydrates | 46 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my crust crumbly when I slice?
- It was either under packed or short on butter, so add 1 to 2 tablespoons more melted butter next time and press firmly up the sides and base, or bake 8 to 10 minutes to lock it in.
- My filling is loose and won’t hold a slice, what now?
- Chill the pie 1 hour more to firm the fats, and if needed whisk 2 tablespoons powdered sugar into 2 tablespoons softened cream cheese and fold it in gently.
- The ganache looks grainy or split, can I save it?
- Yes, microwave 1 to 2 tablespoons cream until warm and whisk it in slowly or use an immersion blender to bring it back to smooth.
- This tastes too sweet, how do I balance it?
- Use darker chocolate chips, add a pinch of fine salt to the filling and ganache, and finish with flaky salt or roasted salted peanuts for contrast.
- Can I make this ahead or freeze it?
- Yes, the pie keeps 2 days in the fridge, or freeze the filled but un-topped pie up to 1 month tightly wrapped, then thaw in the fridge and add fresh ganache.
- How do I get clean slices without wrecking the crust?
- Dip a sharp knife in hot water, wipe dry between each cut, and lift the first slice with a small offset spatula.
Serving Suggestions
This pie loves a finishing sprinkle of flaky salt, a tumble of chopped roasted peanuts, or a lazy ribbon of warm salted caramel under the ganache for a candy bar energy.
For pairing, go with cold milk for nostalgia, nitro cold brew for bitter contrast, or a small pour of tawny port if you are feeling fancy but still hungry.
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