Peanut Butter Pie


For the Chocolate Graham Crust:

  • 1 sleeve chocolate graham crackers*
  • 1/4 cup sugar
  • 6 tbsp melted butter

For the Peanut Butter Pie Filling:

  • 8 oz mascarpone cheese at room temperature
  • 1 cup peanut butter creamy or crunchy, up to you
  • 1 cup confectioner’s sugar (4 ounces by weight)
  • 1 tsp vanilla extract
  • 1.5 cups heavy cream

To Serve:

  • 1/2 cup heavy cream
  • 1 tbsp sugar
  • chopped peanut butter cups for garnish (about 6 mini, or 2 regular)


  • Preheat oven to 350 degrees F.
  • In a food processor, pulse together the graham crackers and sugar, until ground. 
  • Add the melted butter, and pulse until evenly moistened, about 10 times.
  • Press the mixture evenly into a 9″ pie plate, pushing the crust about halfway up the sides. 
  • Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.
  • To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner’s sugar, and vanilla extract, until fluffy and light, about 2 minutes.
  • In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.
  • Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and chill completely. It will take about 6 hours in the refrigerator, or you can expedite the process by freezing for 2 hours.
  • To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.
  • Note: Make sure the pie is fully chilled before serving, or it will be difficult to slice. Enjoy!


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