Peanut Butter Pie is a sinfully rich dessert perfect for any occasion! An easy white chocolate ganache tops this decadent treat.
This Peanut Butter Pie is such a rich, delicious, dessert perfect for anytime a peanut butter craving strikes. A whipped peanut butter custard filling is layered into a simple pie shell, then smothered with white chocolate ganache. My mouth is watering just thinking about it! This pie tastes like those white chocolate covered Reese’s peanut butter cups. So yummy!
Where are my fellow peanut butter fans? Drop me a comment if you have tried this recipe. If you haven’t yet, I can’t wait to hear what you think. This pie will blow your mind!
TIPS FOR A PERFECT PIE CRUST
- You can use a refrigerated or frozen pie crust if you like. There are several terrific options at your grocery store or:
- You can make your own! My Easy Pie Crust Recipe is completely fool-proof and simple to make.
- Before you bake your crust, line the entire crust with aluminum foil and then fill the pan with coins to keep the crust weighted down.
- Bake the pie crust at a low 325 degrees for just about 25 minutes or until it’s slightly golden brown.
PEANUT BUTTER CUSTARD FILLING
This simple custard filling is really easy to make but takes a couple of steps so you’ll want to make this the day before you plan to serve it. Here’s all you need for a rich, easy peanut butter pie filling:
- Creamy peanut butter: Use any brand you like, but for this recipe I recommend using regular, full fat peanut butter. All things in moderation, right?
- Whole milk: Don’t skimp on the creamy milk for this pie. Leave the skim or 1% for your breakfast cereal. Whole milk will make this custard filling extra creamy and delicious.
- Vanilla extract
- Powdered Sugar
- Egg yolks: separate your egg yolks from the egg whites and save those whites for an omelet or another recipe.
Follow the directions in the recipe card below for how to cook the custard on the stove. It’s really easy! Once it’s all done, pour it into the cooled pie crust and refrigerate for at least four hours (preferably overnight)
NOW FOR THE GANACHE TOPPING
A simple white chocolate ganache is the perfect topping for this peanut butter pie. All you need are two ingredients: heavy cream and some white chocolate chips. Melt them together on the stove top, stirring constantly until they’re completely blended together. Then pour on top of the chilled pie. Throw it back in the fridge and let it cool for another hour before serving.
MORE PEANUT BUTTER TREATS
Peanut butter is for so much more than a lunchtime sandwich! Try some of these sweet treats and sink your teeth into something truly indulgent.
- Easy Peanut Butter Fudge
- Pumpkin Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookie Cake
- Fudgey Peanut Butter Hand Pies
- Black Bottom Banana Peanut Butter Pie
- Peanut Butter Cup Pie
You will LOVE this rich, divine peanut butter dessert! It’s really really rich, so make sure to serve thinner slices, so everyone can have some. And it never hurts to eat it with a tall glass of milk. I cannot wait to hear what you think of this peanut butter pie recipe. Please leave me a comment below and enjoy every creamy bite!
Peanut Butter Pie
- 1 refrigerated pie crust
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 cups whole milk
- 2 tsps vanilla
- 5 egg yolks
- 1/2 cup heavy cream
- 9 ounces white chocolate chips
- Preheat your oven to 325 degrees. While the oven is preheating, put your pie crust in the pie dish, press aluminum foil into it, and fill the pan with coins to keep the pie crust weighted down. Bake the pie crust for 25 minutes.
- Over medium high heat, bring the peanut butter, powdered sugar, and milk to a boil while stirring constantly. Once the mixture comes to a boil, continue cooking for two minutes, and then remove from the heat.
- Whisk your egg yolks, and add a small amount of the peanut butter and milk mixture and whisk in.
- Add the egg yolks to the saucepan with the rest of the peanut butter and milk mixture, and bring it back to a boil, stirring consistently. Continue cooking for two minutes.
- Pour the peanut butter custard into the baked pie crust and and smooth out to make even. Let cool in the refrigerator overnight or for at least four hours.
- When the pie has finished chilling, make your ganache.
- Start by bringing the heavy cream to a boil, stirring consistently. Once it has come to a boil, pour it over the white chocolate. Stir vigorously until the mixture is smooth.
- Pour the white chocolate ganache over the cooled pie and refrigerate for at least an hour.