Who Wants Dessert? Peanut Butter Cup Pie

I did a wee bit of baking for today. My sister in law requested that I make her a peanut butter cup pie. Which I did. I also made another salted caramel cheesecake (recipe at the link). So I hope everybody wants dessert!

(sorry about the lighting…)

Peanut Butter Cup Pie


1 and 1/2 cups of crushed chocolate graham grackers

1/2 stick of sweet unsalted butter melted

Coat a 10 inch wide, as deep as you’ve got pie pan with cooking spray or wipe with sweet, unsalted butter. Combine the crushed chocolate graham cracker crumbs with the melted butter. Spoon into the greased pie pan and pat down from the center to the sides and then up the sides. Place in the freezer.

Dark Chocolate Ganache Base

4 ounces dark chocolate chips (use semi-sweet if you prefer)

4 ounces heavy whipping cream

Place the dark chocolate chips in a bowl. Bring the cream to a boil and pour over the chocolate chips. Let stand for five minutes. With a whisk, combine the hot cream and the melted chocolate completely to make a ganache. Remove the pie crust from the freezer. Pour the ganache into the bottom of the pie crust and with an offset spatula (or a non offset spatula if you prefer), gently work the ganache around the bottom of the crust and up the sides before it sets. Place in the refrigerator.

Peanut Butter Filling (Mousse)

10 ounces heavy whipping cream

20 ounces of peanut butter

2 to 3 tablespoons of sugar

Whip 10 ounces of heavy whipping cream to stiff peaks and then place in the refrigerator. Whip 20 ounces of peanut butter – whatever type you prefer – until the color begins to lighten and it becomes very, very smooth. Add between 2 and 3 tablespoons of sugar (to taste and depending on how sweet the peanut butter you’re using is). Continue to whip for another 3 to 5 minutes until the sugar is thoroughly incorporated.

Remove the whipped cream from the refrigerator and fold it into the whipped, sweetened peanut butter. Once the whipped cream and peanut butter are thoroughly incorporated remove the pie crust from the refrigerator and fill the crust with the peanut butter filling (mousse). It should look like this:

Place the pie back in the refrigerator and refrigerate for at least four hours (I let mine sit overnight).

Now we make the top.

Dark Chocolate Ganache Topping

8 ounces dark chocolate chips (use semi-sweet if you prefer)

8 ounces heavy whipping cream

Place the dark chocolate chips in a bowl. Bring the cream to a boil and pour over the chocolate chips. Let stand for five minutes. With a whisk, combine the hot cream and the melted chocolate completely to make a ganache. Remove the pie from the refrigerator. It must be cold. Pour the chocolate ganache onto the center of the pie and then use an offset spatula to work the ganache out to the edge of the pie so it mates up with the top of the crust. It should look like this:

Place it back in the refrigerator for at least a 1/2 hour before serving so the ganache can finish setting up on top. When ready to serve, remove the pie from the refrigerator, slice it, plate it, and eat it. Or if you’re really hard core just eat it straight from the pie pan (you know who you are…).

What I really need to do is get a silicon pie mold. Then I can chocolate ganache the entire inside of the mold, then fill it with the peanut butter mousse, then ganache the top. Once it is all set I can just pop it out of the mold and have a very large, stand alone peanut butter cup.

Anyhow: open thread!

38 replies
  1. 1
  2. 2
    rikyrah says:

    Oh my..
    That looks delicious 😋😋😋

  3. 3
    NYCMT says:

    Query: why not mix the cream and the peanut butter and whip both together? is the air from the whipped cream that much extra lightness and loft?

  4. 4
    Adam L Silverman says:

    @LAO: You’re alive!

  5. 5
    Adam L Silverman says:

    @rikyrah: Thank you. It was.

  6. 6
    Adam L Silverman says:

    @NYCMT: Yes. The cream won’t whip correctly otherwise.

  7. 7
    Betsy says:

    After all the sweets I’ve eaten today I didn’t think any other sweets could appeal to me … And then came this.

  8. 8
    Adam L Silverman says:

    @Betsy: It is very rich.

  9. 9
    Mary G says:

    Wow. I want that for my last meal. Just back from dinner at friend’s house. Her husband, who passed four years ago, always made candy for Christmas and one of the things he made was peanut butter balls dipped in dark chocolate. Excellent memories.

  10. 10
    debit says:

    I am still so full from dinner that I couldn’t even look at dessert. And now I want to run into the kitchen and make this. Damn you.

  11. 11
  12. 12
    Manyakitty says:

    Omg. I just got dizzy from a blog post.

  13. 13
    Manyakitty says:

    @Mary G: That sounds like the classic Ohio dessert, buckeyes. Mmmmm

  14. 14
    NotMax says:

    Snap decision. Gonna prepare the roux to make gravy for tonight’s lamb using schmaltz instead of butter.

  15. 15
    zhena gogolia says:

    Looks so so delicious.

  16. 16
    NotMax says:

    @Adam L.Silverman

    Plus folding in a ingredient (the whipped cream) is a different technique than mixing or whipping.

  17. 17
    Mnemosyne says:

    I ordered a chocolate banana cream pie from Republic of Pie. It was a hit, as always.

  18. 18
    Adam L Silverman says:

    @NotMax: This is true.

  19. 19
    laura says:

    I would marry that pie.

  20. 20
    ThresherK says:

    @Betsy: You duplicated my thoughts exactly.

  21. 21
    Lapassionara says:

    Oh my. MOAR desserts is just what I need right now. Thanks, Adam, and thanks, blog host (whose state we drove through today) for all you do.

  22. 22
    danielx says:


    If I didn’t have an apple streusel pie awaiting my attention, I’d be highly stressed after viewing their online order page.

  23. 23
    Amir Khalid says:

    @Adam L Silverman:
    Also, if you whip cream too much it separates into butter and buttermilk, doesn’t it?

  24. 24
    Another Scott says:

    Hey Adam. Dunno if you saw this this morning. :-)

    The pie looks yummy, BTW.


  25. 25
    Adam L Silverman says:

    @Another Scott: I did and thanks.

  26. 26
    Adam L Silverman says:

    @Amir Khalid: If you whip cream to much you pretty much get butter.

  27. 27

    @Adam L Silverman: So it made out like a burglar with the new tax law?

    ETA: The roasts turned out great(I cooked two, one for the medium rare folk and one for the medium well folk).

  28. 28
    Yarrow says:

    Wow! That looks incredibly decadent. I have no room for any more food and then you do this!

  29. 29
    HuCat says:

    Lighting is my-T-fine to me. Maybe you can make me a slice if ever we meet.

  30. 30
    jnfr says:

    This looks amazing.

  31. 31
    Chris T. says:

    Don’t use chocolate chips! (Well, use them if you’re lazy. :-) ) Use a good quality semisweet or bittersweet chocolate for baking, and cut it into small bits. Chocolate chips have a different (deliberately higher) melting point via stabilizers, and won’t smooth out as well as good dark chocolate.

    Link in case one doesn’t believe some random person on a blog: https://www.bonappetit.com/test-kitchen/ingredients/article/types-of-baking-chocolate

  32. 32
    Adam L Silverman says:

    @🐾BillinGlendaleCA: Glad the roasts turned out well.

  33. 33
    Adam L Silverman says:

    @Chris T.: I use the Ghirardelli dark chocolate chips. They work fine. And they have the exact same single stabilizer that the Guitard chocolate has.

  34. 34
    lowtechcyclist says:

    Adam, what sort of PB do you use? Standard-issue Jif or Skippy, or all-natural?

  35. 35
    Adam L Silverman says:

    @lowtechcyclist: I use Smart-Balance as my default, day to day peanut butter for my high protein smoothies. You can use pretty much whatever you want, but I’m not sure the all natural types where the oil separates from the peanuts is going to have the right consistency.

  36. 36
    lowtechcyclist says:

    Good point! I’ve got to try making this, as soon as I work off the pounds the past ten days have put on me.

  37. 37
    Czar Chasm says:

    @Adam L Silverman Ach, a day too late! i tried the version that you posted two years ago…on the 24th! The crust on this version is MUCH better, so I’ll definitely be trying this one in a few weeks.

  38. 38
    Fred says:

    Gosh that looks and sounds great. I think I might eat the whole thing and gain ten pounds.

Comments are closed.