📝 About This Recipe
This decadent dessert is a celebration of the humble peanut, elevated to a state of pure, silken luxury. Featuring a deep, dark chocolate cookie crust and a filling that balances salty-sweet nuttiness with an airy, cloud-like texture, it is the quintessential American comfort classic. Each bite offers a sophisticated play on textures, from the crunch of roasted nuts to the melt-in-your-mouth richness of high-quality cream cheese and whipped cream.
🥗 Ingredients
The Chocolate Crust
- 24 pieces Chocolate sandwich cookies (finely crushed into crumbs)
- 6 tablespoons Unsalted butter (melted and slightly cooled)
- 1/4 teaspoon Kosher salt
The Silky Peanut Filling
- 8 ounces Cream cheese (full-fat, softened to room temperature)
- 1 cup Creamy peanut butter (standard commercial brand works best for texture)
- 1 cup Powdered sugar (sifted to remove lumps)
- 1 teaspoon Pure vanilla extract (high quality)
- 1 cup Heavy whipping cream (cold, straight from the fridge)
Toppings and Garnish
- 1/2 cup Semi-sweet chocolate chips (for the ganache drizzle)
- 1/4 cup Heavy cream (for the ganache drizzle)
- 1/4 cup Honey roasted peanuts (roughly chopped)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). This will help set the crust so it doesn't crumble when serving.
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2
In a medium bowl, combine the crushed chocolate cookies, melted butter, and 1/4 teaspoon of salt. Stir until the mixture looks like wet sand.
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3
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Use the bottom of a measuring cup to ensure it is packed tightly.
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4
Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely on a wire rack before filling.
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5
In a large mixing bowl, beat the softened cream cheese and peanut butter together on medium speed until completely smooth and aerated, about 2 minutes.
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6
Add the powdered sugar and vanilla extract to the peanut butter mixture. Beat on low speed until incorporated, then increase to medium for another minute until fluffy.
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7
In a separate chilled bowl, whip the 1 cup of cold heavy cream until stiff peaks form. Be careful not to over-beat into butter.
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8
Gently fold one-third of the whipped cream into the peanut butter mixture to lighten it. Then, very gently fold in the remaining whipped cream until no white streaks remain.
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9
Spoon the filling into the cooled crust, smoothing the top with an offset spatula or the back of a spoon.
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10
To make the ganache, heat 1/4 cup heavy cream in the microwave until just simmering, pour over the chocolate chips, let sit for 2 minutes, and stir until glossy.
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11
Drizzle the chocolate ganache over the pie in a decorative pattern and immediately sprinkle with the chopped honey roasted peanuts.
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12
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set into a sliceable consistency.
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13
Just before serving, sprinkle a tiny pinch of flaky sea salt over the top to make the peanut flavor pop.
💡 Chef's Tips
Ensure your cream cheese is truly at room temperature to avoid a lumpy filling. Use a standard creamy peanut butter (like Jif or Skippy) rather than 'natural' varieties, as the oil separation in natural types can cause the pie to weep. For clean slices, dip a sharp knife in hot water and wipe it dry between every single cut. If you are short on time, you can freeze the pie for 2 hours instead of refrigerating for 4, though the texture will be slightly firmer.
🍽️ Serving Suggestions
Serve with a tall, cold glass of whole milk for the ultimate nostalgic experience. Pair with a shot of bitter espresso to cut through the intense richness of the peanut butter. A side of fresh raspberries provides a tart contrast that mimics a classic PB&J. For an over-the-top treat, add a dollop of extra unsweetened whipped cream on the side.