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 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:
- Easy Italian Cream Cake
- Honey Garlic Wings
- Crab & Avocado Enchiladas
- Chocolate Sparkle Cookies (we’ve both won blue ribbons for these now!)
- Carrot Cake Cookies (this recipe also won me a ribbon at last year’s fair)
- Cookies ‘n Cream Cake (award winning)
- Tres Leches Cake
- Easy Apple Cider Doughnuts (award winning)
- Praline Sweet Potato Bread (award winning)
- Slow-Cooked Enchilada Casserole with Spicy Red Rice (Pillsbury finalist)
- Chocolate Eclair Squares
- Orange Biggie Buns (award winning)