Joanna Gaines Peanut Butter Pie Recipe

Joanna Gaines Peanut Butter Pie is made with a crunchy chocolate graham cracker crust, a velvety filling of tangy cream cheese and creamy peanut butter, and clouds of homemade whipped cream. The result is a decadent, no-bake style dessert (after the crust) drizzled with melted chocolate and peanut butter that offers a perfect balance of salty and sweet in every bite. It is the ultimate indulgence for peanut butter lovers and makes a stunning centerpiece for a celebration.

Joanna Gaines Peanut Butter Pie Ingredients

For the Chocolate Crust:

• 14 whole Chocolate Graham Crackers: (Approx. 196g). Chocolate Teddy Grahams can be used as a substitute if necessary.
• 1 tablespoon Light Brown Sugar: Adds a caramelized depth to the crust.
• 7 tablespoons Unsalted Butter: Melted. This binds the crumbs together into a solid shell.

For the Filling:

• 8 ounces Cream Cheese: At room temperature. It is critical that the cheese is soft to ensure a lump-free filling.
• 3/4 cup Powdered Sugar: Plus 2 extra tablespoons for the whipped cream.
• 1 cup Creamy Peanut Butter: Use conventional peanut butter (like Jif or Skippy) rather than natural varieties to prevent oil separation.
• 1 cup Heavy Whipping Cream: Cold. This aerates the filling into a mousse.
• 1 teaspoon Vanilla Extract: For flavor.

For the Topping:

• Melted Peanut Butter: For drizzling.
• Melted Chocolate: For drizzling.
• Mini Reese’s Cups: Halved or whole.
• Peanut Butter Chips: For texture and color.

How To Make Joanna Gaines Peanut Butter Pie

1. Prepare the crust: Preheat the oven to 325°F (165°C). Place the chocolate graham crackers and brown sugar in a food processor and pulse until finely ground. Pour in the melted butter and pulse again until the mixture resembles wet sand. Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass.
2. Bake the shell: Place the pie plate in the oven and bake for 10 to 12 minutes until fragrant and set. Remove from the oven and place on a wire rack to cool completely. The crust must be cold before adding the filling.
3. Cream the filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese, 3/4 cup of the powdered sugar, and the creamy peanut butter. Beat for about 3 minutes until the mixture is light, fluffy, and uniform in color.
4. Whip the cream: In a separate cold bowl, use the whisk attachment to whip the heavy cream until thick. Add the remaining 2 tablespoons of powdered sugar and the vanilla extract. Continue whipping until stiff peaks form (the cream stands up straight when the whisk is lifted).
5. Fold the mixture: Gently fold the whipped cream into the heavy peanut butter mixture using a rubber spatula. Use a slow “over and under” motion to incorporate the air without deflating the cream, resulting in a light mousse texture.
6. Set the pie: Pour the filling into the cooled pie shell and smooth the top. Place the pie in the freezer for 3 hours or in the refrigerator for at least 6 hours to set firmly.
7. Decorate the dish: Just before serving, place melted peanut butter and chocolate in small piping bags (or sandwich bags with the corner snipped). Drizzle generously over the pie. Scatter Mini Reese’s cups and peanut butter chips over the top.

Recipe Tips

• Soften the Cheese: The cream cheese must be fully at room temperature. If it is cold, it will create tiny white lumps in the peanut butter mixture that no amount of beating will remove.
• Cool the Crust: Do not rush the cooling step for the crust. If the butter in the crust is warm, it will melt the aerated filling, causing the pie to slide and lose its structure.
• Use Conventional PB: Natural peanut butters that require stirring often have too much oil separation. Conventional brands contain stabilizers that help the pie hold its shape when sliced.
• Serve Frozen: For clean slices, many people prefer serving this pie semi-frozen. If served from the fridge, it has a softer, cheesecake-like consistency.

What To Serve With Peanut Butter Pie?

This pie is incredibly rich, so it pairs best with beverages that cut through the fat. A hot black coffee or a double espresso provides the necessary bitterness to balance the sugar. For a cold option, a glass of cold milk is classic. If you want to serve it with a side, a simple berry coulis (raspberry works best) adds a tart acidity that mimics a PB&J flavor profile.

How To Store Leftovers Peanut Butter Pie?

• Refrigerate: Store the pie, loosely covered, in the refrigerator for up to 3 days.
• Freeze: This pie freezes exceptionally well. Wrap the entire pie plate tightly in plastic wrap and foil. It will keep for up to 1 month. Thaw in the fridge for an hour before eating, or eat it like an ice cream cake directly from the freezer.

Peanut Butter Pie Nutrition Facts

• Calories: ~580 kcal
• Fat: 42g
• Carbohydrates: 38g
• Protein: 12g
• Nutrition information is estimated per slice based on 8 servings.

FAQs

Try More Recipes:

• Joanna Gaines Buttermilk Biscuits Recipe
• Joanna Gaines Peanut Butter Cookies Recipe
• Joanna Gaines Peanut Butter Balls Recipe