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This super creamy, Easy Peanut Butter Pie, is, hands down, one of the easiest, and most enjoyable desserts I’ve ever made. Make this pie for your family and friends and watch it quickly disappear.
Peanut butter fans are bound to love this easily prepared dessert, and even those who are not fans of peanut butter may find themselves converted. This pie is everything a dessert should be. It is quick and easy to prepare, and each bite is pure joy. There is a lovely contrast of textures. The crust is crunchy and buttery, and the peanut butter filling is smooth, rich and creamy.
My peanut butter pie is unbelievably simple to make. The base is made in the same method as the base for a standard cheesecake. I have used Arnotts Granita Biscuits, whizzed to fine breadcrumbs in a food processor, and then blended with melted butter. I press the biscuit base into a pie plate and then bake for about 8 minutes. That’s all the cooking that you need to do.
For the filling, whip a cup of cream. Then, in the bowl of a stand mixer, blendcream cheese, peanut butter, brown sugar and vanilla. Fold the whipped creaminto the peanut butter mixture, pour it into the biscuit base, smooth thefilling and place the pie in the freezer. Give it about one hour in the freezer to quickly chill, and then transfer it to the refrigerator. It’s as simple as that.
This is not a dessert to whip up at the last moment. A little forward thinking is necessary, but only an hour or so. The key to making a smooth, creamy pie is to have the ingredients at room temperature. The cream cheese does not integrate well if it is used cold from the refrigerator.
This Easy Peanut Butter Pie is so simple to make that you can serve it for almost any occasion, or no occasion at all.
It is perfect for entertaining as it can be made in advance. Make it the day before you need it and store in the refrigerator until you are ready to serve. Being easily transported, the pie is perfect if you’ve offered to take a dessert to a friend’s home. It’s a great, easily made dessert for the festive season. Or, use it as an excuse to have a party; a no-reason party.
I definitely recommend you use it for special occasions so there are plenty of people to share. If not, I include a disclaimer. I cannot accept responsibility if you make it when there’s nobody around. You may just end up eating it yourself, it is that addictive.
However, it is necessary that you serve it whilst it is still chilled. The filling will become soft again very quickly if left at room temperature. It still tastes delicious, but it becomes impossible to cut a neat slice.
Decadent and rich, you cannot go wrong with this peanut butter pie.
Enjoy this delicious dessert, and please let me know in the comments below if you try it!
Easy Peanut Butter Pie
This pie is one of the most impressive desserts I’ve made and I’m sure you will add it to your list of favourites. Desserts don’t come much easier, or more delicious, than this. Your family and friends will love it. All you require is the patience waiting for it to set. As a bonus, it’s easy to make a gluten-free version.
- 250 g Granita biscuits * or other sweet, plain biscuit
- 80 g butter melted
- 1 cup whipping cream heavy cream *
- 250 g cream cheese at room temperature *
- 315 g peanut butter smooth/creamy
- 145 g light brown sugar
- 1 1/2 tsp vanilla bean paste or extract
- Whipped cream/chocolate shavings to serve optional
Preheat the oven to 180 Degrees C (350F).
Place the biscuits in the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs.
Add the melted butter to the biscuit crumbs and process until well combined.
Tip the biscuit and butter mixture into a 9” / 23 cm pie plate. Using the back of a dessert spoon, or the base of a flat-bottomed glass, press the mixture over the base and side of the pie plate.
Place the pie crust into the pre-heated oven and bake until golden, about 8-10 minutes.
Remove the crust from the oven and set aside to cool completely.
In a medium-sized bowl, using hand-held electric beaters, beat the cream until it holds soft peaks.
Fit a stand mixer with the whisk attachment. Add the cream cheese, peanut butter, brown sugar and vanilla and beat at high speed until the mixture is smooth.
Gently fold the cream into the peanut butter mixture. See the notes below for detailed instructions.*
Fill the pie case with the mixture, and smooth over with a palette knife or spatula.
Place the pie in the freezer for 1 hour to quickly chill. Do not attempt to cover the pie with cling wrap before chilling. I give this advice based on experience. The soft filling will stick to the cling wrap. The filling is far too delicious to waste in this way.
After 1 hour, remove the pie from the freezer, cover with cling wrap and place in the refrigerator.*
Prior to serving, top the pie with whipped cream and shaved chocolate if desired. Or, serve cream on the side.
* As alternatives, you could use Graham Crackers or gluten free biscuits.
*In Australia, whipping cream/heavy cream has 35% milk fat.
*The Australian cup size is 250ml.
* The most important requirement of this recipe is to have the ingredients at room temperature, otherwise the cream cheese will not blend smoothly.
*When folding one ingredient into another, we want to avoid knocking out too much air. I like to use a large rubber spatula but a large metal spoon is also ideal. The lighter mixture, in this case cream, is added to the heavier mixture. I start by adding 1/3 of the cream to slacken the peanut butter mixture. Run the spatula, or spoon, around the side of the bowl and then along the base. Fold the mixture over onto itself. Give the bowl a quarter turn and repeat the technique until the cream is folded in. Fold in the remaining 2/3 of the cream, repeating the method for folding, until the mixture is smooth and creamy.
* I recommend that you keep the pie in the refrigerator until you’re ready to serve. At room temperature the filling will become very soft and it will be impossible to cut neat and clean slices.
*Do not leave the pie uncovered in the freezer for any length of time as it will suffer freezer burn.
22 64 1 1.3K
22 64 1 1.3K