Peanut Butter Pie 1

Peanut Butter Pie

This tastes like the pie sized equivalent of a Reese’s Peanut Butter Cup and I’m obsessed with it! Riddled with mini M&M’s this pie has an Oreo cookie base, a rich, creamy peanut buttery center, and a layer of chocolate ganache poured over top. Garnish with even more mini M&M’s and a ring of PB frosting around the edges and you have a to-die-for dessert that is unbearably rich and unbelievably scrumptious.

AuthorCarley KnutsenDifficultyIntermediate

Crust
 15 oz Package Double Stuffed Chocolate Sandwich Cookies
 ¼ cup Mini M&M's
 ½ cup Unsalted Butter (melted)
Filling
 2 8 oz Packages Cream Cheese (soft)
 1 cup Creamy Peanut Butter
 8 oz Container Frozen Whipped Topping
 ¼ cup Mini M&M's
Ganache
 1 ½ cups Chocolate Chips
 ¾ cup Heavy Whipping Cream
 ¼ cup Mini M&M's (for garnish)
Frosting
 ½ cup Unsalted Butter (soft)
 ¼ cup Peanut Butter
 1 tsp Vanilla
 1 cup Confectioners' Sugar
 3-5 tbsp Heavy Whipping Cream

Crust
1

Place the cookies in a food processor and chop until fine. Combine the cookie crumbs with the butter and mix well. Fold in the M&M's and press into the bottom and up the sides of a 10 inch pie tin. Refrigerate for 30 minutes or until firm.

Filling
2

Beat the cream cheese and peanut butter together until creamy and smooth. Add the whipped topping and mix until full incorporated. Fold in the M&M's and spoon the filling into the prepared crust, smoothing the surface flat. Place in the refrigerator for 1 hour to set.

Ganache
3

Combine the chocolate chips and heavy cream together in a heat proof bowl and microwave in increments until fully melted. Whisk the ganache until thick and smooth, then pour on top of the chilled peanut butter filling. Smooth the surface of the chocolate, then garnish with M&M's and additional chocolate chips, if desired. Return the pie to the refrigerator for another hour or until the ganache has set.

Frosting
4

Combine all the ingredients in a large bowl and beat until well combined. Once mixture is light and fluffy, scrape into a piping bag lined with a star tip. Pipe the frosting around the edges of the pie and serve. Store any leftovers in the fridge.

Ingredients

Crust
 15 oz Package Double Stuffed Chocolate Sandwich Cookies
 ¼ cup Mini M&M's
 ½ cup Unsalted Butter (melted)
Filling
 2 8 oz Packages Cream Cheese (soft)
 1 cup Creamy Peanut Butter
 8 oz Container Frozen Whipped Topping
 ¼ cup Mini M&M's
Ganache
 1 ½ cups Chocolate Chips
 ¾ cup Heavy Whipping Cream
 ¼ cup Mini M&M's (for garnish)
Frosting
 ½ cup Unsalted Butter (soft)
 ¼ cup Peanut Butter
 1 tsp Vanilla
 1 cup Confectioners' Sugar
 3-5 tbsp Heavy Whipping Cream

Directions

Crust
1

Place the cookies in a food processor and chop until fine. Combine the cookie crumbs with the butter and mix well. Fold in the M&M's and press into the bottom and up the sides of a 10 inch pie tin. Refrigerate for 30 minutes or until firm.

Filling
2

Beat the cream cheese and peanut butter together until creamy and smooth. Add the whipped topping and mix until full incorporated. Fold in the M&M's and spoon the filling into the prepared crust, smoothing the surface flat. Place in the refrigerator for 1 hour to set.

Ganache
3

Combine the chocolate chips and heavy cream together in a heat proof bowl and microwave in increments until fully melted. Whisk the ganache until thick and smooth, then pour on top of the chilled peanut butter filling. Smooth the surface of the chocolate, then garnish with M&M's and additional chocolate chips, if desired. Return the pie to the refrigerator for another hour or until the ganache has set.

Frosting
4

Combine all the ingredients in a large bowl and beat until well combined. Once mixture is light and fluffy, scrape into a piping bag lined with a star tip. Pipe the frosting around the edges of the pie and serve. Store any leftovers in the fridge.

Peanut Butter Pie

Thanks to Kitchen Fun With My 3 Sons for the recipe!

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