Peanut Butter Pie a childhood favorite of mine! My mom used to make a pie like this around the holidays, because she knew it was my sister’s favorite, and mine. What child, or even adult for that matter, doesn’t love chocolate and peanut butter together?
I changed up my mom’s recipe a bit by using brown sugar in the filling, and changing up the crust completely. Traditionally she would make the piecrust with crumbled chocolate cookies, but I wanted to try and change it up a bit. I made a chocolate and oat crust! The oats add an earthy flavor and great texture to pie. Since I have been doing a lot of baking with brown sugar, I added it into the filling, instead of regular sugar, to add more depth and richness from the molasses.
The best part about this pie is that it is a no-bake filling. Once you have the piecrust made, the filling is an easy thing to whip up. The chocolate topping is a pretty traditional ganache. Something wonderful happens with combining chocolate and warm cream together! Pour it over the cold peanut butter filling, and refrigerate again for the perfect combination of chocolate, peanut butter, and crumbly crust.
Once you make this pie, it will be a holiday tradition in your home!
Tips for the perfect Brown Sugar Peanut Butter Pie
*Use room temperature ingredients to make sure everything incorporates nicely.
*Try doing this with homemade whipped cream. It is easy to make, and tastes so much better than store-bought whipped cream.
*Gently fold in the whipped cream. This will create a nice, light filling.
*Allow the piecrust to cool completely before adding in the filling, otherwise it will melt the filling.
*Refrigerate the filling before pouring on the ganache.
*Refrigerate after pouring on the ganache, and keep refrigerated until ready to serve.
- 1½ cup heaving whipping cream
- 8 ounces cream cheese, room temp
- ¾ cup brown sugar
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- Chocolate Topping
- ¾ cup heavy cream
- 8 ounces dark chocolate chips
- *Whip the heaving cream in a stand-mixer fitted with the whisk attachment, or with a hand-mixer, until it holds soft peaks, set aside
- *In a stand-mixer with a paddle attachment, or hand-mixer, beat the cream cheese until smooth
- *Add in the brown sugar, and mix well
- *Add in the peanut butter and vanilla and mix well, scrapping down the side of the bowl
- *Fold in the whipped cream, and gently stir together until evenly mixed
- *Place the mixture into the cooled pie shell, and place in the refrigerator for at least 1 hour
- *Make the topping by heating the heavy cream in a saucepan, and bringing it just under a boil
- *Place the chocolate chips in a bowl, and pour the milk over the chocolate chip, do NOT mix
- *Allow to sit for 10 minutes, then stir until the chocolate is completely melted
- *Pour the chocolate sauce on top of the pie; you can also drizzle it over the pie by pouring it in a plastic bag, cutting off the tip, and drizzling it over the pie
- *Refrigerate for about 30 minutes
- *Serve chilled