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Heavenly Peanut Butter Pie

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If you’ve been around for a while, you’ve heard me mention my foodie mama, Marina, before.  We met on MySpace three years ago, and she took me under her baking wing, sharing her wisdom and fabulous award-winning recipes with me and all those lucky enough to befriend her.  I like to think of myself as a baker, but Marina is a pro, having won literally hundreds of ribbons for her baked goods and recipes over the years, and is also a field editor for Taste of Home.  This pie is one of the first recipes I ever made of hers, and I took all these pictures at that time–nearly three years ago now.  Since she gave me permission to share the recipe, I thought it was about time I did so!

Marina has won a blue ribbon for this pie every year for the past 11 consecutive years, so that should give you an indication of how good it is.  I have to agree with the judges, because the creamy peanut butter filling is just to die for, and the cinnamon-scented graham cracker crust, chocolate drizzle, and crunchy nuts really puts it over the top.  The bonus is that it’s a chilled pie, and thus  a perfect treat to enjoy during these warmer months.

Heavenly Peanut Butter Pie

Printable recipe
Printable recipe with picture

12 whole graham crackers, crushed
1/2 cup melted butter
1/2 teaspoon cinnamon
1 tablespoon granulated sugar
1 (3 oz) package cream cheese, softened
1 cup powdered sugar, sifted
1/4 cup milk
1 cup smooth peanut butter
2 teaspoons vanilla
1 1/2 cups chilled heavy cream
1 cup chopped peanuts (I used walnuts and peanuts)
Hot fudge sauce (I used ganache; recipe follows)

For the crust, mix graham cracker crumbs, butter, cinnamon, and 1 Tablespoon sugar. Pack into 9-inch pie plate.Bake at 375 degrees F for 6 minutes. Cool completely.

For the filling, in large bowl, beat cream cheese and sugar until fluffy. Beat in milk, peanut butter, and vanilla.

In chilled bowl, beat heavy cream until stiff peaks form.

Fold in one third of it into peanut butter/cream cheese mixture.

Fold in remaining whipped cream.

Spoon filling into prepared crust.

Give your nuts a good chop.

And sprinkle over the top and refrigerate overnight.

Drizzle hot fudge sauce or ganache over the top just before serving.  I went with ganache.

To make the ganache, place 4 ounces of semisweet chocolate chips in a heat-proof bowl; set aside. Heat 1/2 cup whipping cream until boiling and pour over the chocolate.

Let sit for a minute, then stir until mixture is smooth and shiny.

Allow to cool completely before using. It will get thicker as it stands, eventually becoming the consistency of frosting, and if it gets too thick you can heat it for just a few seconds in the microwave to make it liquid again. It liquefies very fast so you really shouldn’t need more than 5 seconds.

*Note: although the pictures show two pies, I did not double the recipe.  I used pie tins, which are smaller than a regular pie plate, and the recipe made a perfect amount to fill both tins.

Recipe source: Marina C.

Check out other recipes I’ve shared from Marina:


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

17 responses »

  1. Oh V, i have been thinking about this pie for a while…don’t you just love how dreamy it is? I can’t count how many times i have made this one! marina ROCKS!~


  2. I’m not surprised that is a winning pie, it looks amazing!


  3. Holy Cow! ok…I would starve the day away just to enjoy a piece of this pie…but could I stop at one piece? that is the question! lol


  4. Okay, I just took a shot of insulin just LOOKING at those pies – and yes, I do think they are insulin worthy!!

    Hugs V!



  5. I guess you can’t go wrong with an award-winning pie! Wow–11 wins–that’s amazing. I need to make this pie, obviously. =)


  6. Wow..V..I feel so a foodstar!!!.;) Thanks for profiling the peanut butter pie, I hope many will try it out maybe for Fathers Day and will carry on the tradition of blue ribbons..Love you


  7. Holy cow. With all that luscious, gorgeous ingredients in there, of course it won! Dang! How amazing are they?!


  8. Oh my lord. This is basically all of my peanut butter dreams come true! And I have MANY peanut butter dreams.


  9. Oh holy yum. That looks delicious Veronica. What a great cookbook! I love cookbooks that are that style. No pics but tons of great, tasty recipes.


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  12. Does this recipe make two pies? Or did you just double it? Thanks!


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  16. The pie was excellent, but for some reason my chocolate ganache was too runny. I had to cut the heavy cream back to make it thicker. It may be due to the intense humidity here in Florida. Not sure but in the end it was the bomb. I also made white chocolate ganache and drizzled over the chocolate. It was sooo pretty.



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