Peanut ButterĀ Pie

December  6, 2017
1 Ratings
  • Prep time 5 minutes
  • Cook time 12 minutes
  • Makes 1 (9") pie
Author Notes

I was doing some Fall photography near Cripple Creek, CO. and happened upon this tiny hole in the wall kind of place called The Gold Camp Bakery and Deli in Victor, Colorado. Their peanut butter pie had been highly recommended and was VERY good! I was inspired to find the perfect recipe. Sadly, too many of the on- line recipes call for cream cheese. GROSS! (Imho.)
I wasn't looking to make some sort of cheese cake...(YUCK!)
Then, I found this recipe by Alton Brown and tweaked it slightly. This pie doesn't have cream cheese (thank goodness!)
This is the best! My son insisted that I add this to my own cookbook compilation. It's rich! A sliver will suffice.

What You'll Need
  • 1 premade chocolate crust, well chilled
  • 4 tablespoons unsalted butter
  • 1 1/2 cups creamy peanut butter or Biscoff spread
  • 1/3 cup heavy cream (for the filling)
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons honey
  • 1 pinch Nutmeg
  • 2 ounces Good quality chocolate. (Preferably, dark chocolate)
  • 1/4 cup plus 1 tablespoons Heavy cream
  1. Preheat the oven to 350 degrees F.
  2. Place the peanut butter, heavy cream and butter into a bowl and blend well. The mixture needs to be smooth. If it is blended a minute or so, the texture becomes more mousse like.
  3. Add the powdered sugar, vanilla, honey and nutmeg. Mix until smooth. Carefully spread the mixture into the pie shell and bake for 10-12 minutes. Remove from the oven and allow to cool while preparing the topping.
  4. Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
  5. Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving. Garnish with chopped peanut butter cups or peanuts.
  6. This is insanely rich. A sliver will suffice!

See what other Food52ers are saying.

  • Suzanne Alison
    Suzanne Alison
  • meganvt01

2 Reviews

Suzanne A. December 24, 2021
Hmmm. Warning, this recipe does make a filling that is light and fluffy like the photo. Its just dense peanut butter. I'm bummed.
meganvt01 February 17, 2021
Hello! Just wanted to make sure you saw our contest rules (https://food52.com/blog...) and that we would like to see the name and location of the restaurant that inspired your dish in the head note. Thanks!