This fabulous Peanut Butter Pie is a perfect cool treat, for summer or any time of year! A delicious homemade peanut butter cookie crust pairs beautifully with the decadent peanut butter ganache layer and the creamy peanut butter middle.
5 from 1 vote
Review Recipe

Peanut Butter Pie

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 12 Serves 10-12
Author Kathleen S
Course Dessert
Cuisine American
This fabulous Peanut Butter Pie is a perfect cool treat, for summer or any time of year! A delicious homemade peanut butter cookie crust pairs beautifully with the decadent peanut butter ganache layer and the creamy peanut butter middle.
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Ingredients

Crust:
  • 1/2 Cup Roasted Peanuts
  • 24 Nutter Butter Cookies
  • 1/3 Cup Butter , Melted
Peanut Butter Ganache:
  • 1 Cup Peanut Butter Chips
  • 1/4 Cup Heavy Cream
Peanut Butter Cream:
  • 1 Cup Cold Whole Milk
  • 1 Package (3.4 Ounces) Instant Vanilla Pudding Mix
  • 1 Cup Creamy Peanut Butter
  • 4 Ounces Cream Cheese , Softened
  • 1/2 Cup Sweetened Condensed Milk
  • 8 Ounces Cool Whip-Thawed
Garnish:
  • 8 Ounces Cool Whip-Thawed
  • 3/4 Cup Roasted Peanuts , Chopped

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Instructions

Make the Crust:
  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, add the peanuts and pulse until roughly chopped. Add cookies and pulse until crushed. Add melted butter and pulse a few times to mix. Press mixture onto the bottom and sides of an ungreased 9 inch pie plate. Bake in preheated oven for 6-8 minutes. Cool crust completely.
Make the Ganache:
  1. Place peanut butter chips and heavy cream in a small microwave safe bowl, for 1 minute for 50% power, remove from microwave, stir until smooth. Pour into cooled pie crust. Place in refrigerator while you make the Peanut Butter Cream.
Make the Peanut Butter Cream:
  1. In a medium mixing bowl, mix pudding and milk, with an electric mixer on medium speed, for 2 minutes; set aside.
  2. In another bowl, mix peanut butter, cream cheese, and condensed milk until smooth. Stir in pudding mixture until it's evenly incorporated. Gently fold in 8 ounces of Cool whip; pour into crust. Spread remaining 8 ounces of Cool Whip decoratively over top. Refrigerate 4-6 hours.
  3. When ready to serve, sprinkle outside 2-3 inch diameter with chopped peanuts and serve.
Nutrition Information
Calories: 495, Fat: 36g, Saturated Fat: 15g, Cholesterol: 45mg, Sodium: 322mg, Potassium: 389mg, Carbohydrates: 32g, Fiber: 3g, Sugar: 22g, Protein: 16g, Vitamin A: 490%, Vitamin C: 0.3%, Calcium: 138%, Iron: 1.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Peanut Butter Pie