Peanut Butter Pie with chocolate ganache may be the only thing sweeter than my Okie granny. I’d heard of peanut butter pie before moving to Texas, but I’d never seen one. And goodness, I’ve seen my fair share now. Just about any small town restaurant worth its salt serves this pie either daily or as a special. And it is special. Just posting this recipe made my mouth water.
I put out a call to my Texas friends for recipes, and I now have a chunk to sort through. How lucky am I? I have a slew of new recipes to make, eat, and photograph. It’s lucky for me I decided to start this blog and add recipes.
This recipe came from my friend Natalie Martin. She’s not living in Texas, but she knows sweet! She’s a rodeo girl and that makes her an honorary Texan, doesn’t it? I think it does.
Now, if y’all like peanut butter, and you love sweet, this is a fairly simple recipe to try. You can make the presentation as simple or as decadent as you want, but it’s gonna be eaten before anyone notices how pretty it was.
You can probably make this pie for not much more than the cost of one piece of pie at a restaurant. But, like I said, unless you hide it in the fridge it’s going to disappear in a heartbeat.
Peanut Butter Pie
- 19 Double Stuffed Oreo Cookies
- 3 Tbsp Melted Butter
- ½ Cup Nestle Semi-Sweet Chocolate Chips
- ½ Cup Heavy Cream
Peanut Butter Mousse
- 1 Cup Heavy Cream
- 8 oz Cream Cheese
- 1 Cup Creamy Peanut Butter
- 1 Cup Powdered Sugar
- 1 Can 14oz Sweetened Condensed Milk
Whipped Cream (for serving)
- 1 Cup Heavy Cream
- 1 tsp Vanilla
- 2 Tbsp Powdered Sugar
- For crust: In a food processor, crush Oreo cookies into a fine crumb. Pulse while adding butter until combined.
- Pour crumbs out into a 9” pie plate and, using clean hands, push firmly and evenly along bottom and sides to create a crust.
- For ganache: Heat heavy cream in a microwave-safe cup or bowl until hot but not boiling. Quickly remove from microwave and stir in chocolate chips. Continue stirring until chips are fully melted and mixture resembles a thick syrup. Allow to cool.
- Pour 2/3 of ganache into the bottom of the pie crust and place in refrigerator to set-up while completing the remaining steps. Reserve the rest.
- For mousse filling: In the bowl of a stand mixer, beat 1 cup heavy cream until stiff peaks form. Remove and reserve in refrigerator.
- In the same bowl, beat together cream cheese and peanut butter until smooth. Slowly add powdered sugar until combined then add sweetened condensed milk. Continue mixing at medium-high speed until creamy and smooth. Occasionally scrape down sides/bottom of mixing bowl to ensure everything is mixed well.
- Remove bowl from stand and with a clean silicon spatula, gently fold in ½ of the whipped cream. Once combined, fold in the remaining whipped cream until fully combined.
- Gently pour into cool pie crust and smooth out the top. Drizzle remaining ganache over the top in both directions.
- Using a toothpick or kabab stick, “swirl” the ganache in alternating circles to create a finished pattern across the top.
- Place in refrigerator for a minimum of 3-4 hours to set.
- For whipped cream: In a clean mixer bowl, beat together heavy cream, vanilla and sugar until stiff peaks form. Serve with pie.
I’ve included the links to some wonder kitchen equipment above. I have all of these kitchen appliances, and even the exact same color as the Kitchen Aid mixer in the ad.
Now, y’all let me know if you make this Peanut Butter Pie. And let me know how quick it disappeared.