Last updated on
Peanut Butter Pie – inspired by the Magnolia Bakery Peanut Butter Pie, this decadent dessert is filled with a peanut butter cream cheese center on top of a graham cracker and pretzel crust with caramel sauce.
Peanut Butter Pie with Graham Cracker and Pretzel Crust
I know you’re scratching your head thinking, “what on earth is a pie recipe doing on Courtney’s blog?!” Yes, it’s true, I’m not a huge pie lover, HOWEVER, a pie with a graham cracker and pretzel crust is a pie I can stand behind!
Years ago I made a Magnolia Bakery Peanut Butter Pie that filled a deep-dish 9-inch pie pan with a Nilla wafer crust, peanut butter and cream cheese filling and caramel. It was heavenly! I haven’t had it in years and suddenly started dreaming about it. As I thought about looking for the recipe, I wondered if I could create my own version. I remember thinking the original was a little too rich for me (like, how is that even possible?).
So instead of hunting down the recipe, I decided to create my own version of this decadent dessert!
While I’m not one for a pastry pie crust, I love a cookie crust, a pretzel crust, or a graham cracker crust. Combine any of those two elements, and you’ve got yourself a serious winner in my book! Magnolia Bakery uses a Nilla wafer crust, but I decided to go with a mixture of a graham cracker and pretzel crust to maximize the sweet and salty flavor combinations.
To make the crust, you’ll simply combine all of the ingredients in a food processor and blend until you have a “wet sand-like” mixture. Once the crust is made, you’ll press the crumbs firmly into a pie pan. I used a deep-dish 8-inch pie pan, but a standard pie pan will work beautifully since this pie isn’t as thick as the original.
Peanut Butter Cream Cheese Filling
The original Magnolia Bakery recipe has three blocks of cream cheese in the filling! Three! It was a little too much cream cheese for my taste, so I lowered the amount of cream cheese in my recipe to one 8-oz block of cream cheese. I really want the peanut butter to stand out, rather than the cream cheese.
To make the filling, you’ll start by whipping the heavy whipping cream, powdered sugar and vanilla to stiff peaks. Next, grab another bowl and combine the cream cheese and peanut butter, and mix until combined. To finish, fold the whipped cream into the peanut butter mixture.
Before adding this incredible filling to the pie, you’ll first coat the crust with homemade caramel (see picture above). Again, just another element of sweet and salty that makes this pie so dang amazing!
To top it off, sprinkle on salted peanuts, chopped chocolate peanut butter cups and more salted caramel.
This one is best served cold, so it’s a great dessert to make ahead of time. Just be sure to cover it and store in the refrigerator.
Truly an easy pie recipe you’ll love even if you don’t love pie!
Other Recipes You May Like
- The Most Delicious Caramel Cake
- Dark Chocolate Salted Caramel Cake
- Peanut Butter Banana Chocolate Chip Cookies
- Untraditional Carrot Cake with Apricot Filling and White Chocolate Buttercream
- Chocolate Pretzel Cake
Peanut Butter Pie
Graham cracker and pretzel crust, topped with caramel sauce and peanut butter cream cheese filling.
FOR THE CRUST
- 1 cup crushed pretzels
- 9 graham crackers full rectangles
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
FOR THE FILLING
- 8 oz cream cheese
- 1 cup peanut butter smooth
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
FOR THE CARAMEL
- 1/2 cup granulated sugar
- 4 Tbsp water
- 2 tsp light corn syrup
- 3/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp salt
- Salted peanuts
- Chocolate peanut butter cups
For the Crust
- Preheat your oven to 400 degrees F. Spray an 8-inch pie pan with nonstick spray and set aside.
- In a food processor, combine the pretzels, graham cracker crumbs, melted butter and granulated sugar. Pulse until the mixture resembles "wet sand."
- Firmly press the crust into the pie pan, pushing it up against the sides a bit.
- Bake the crust for 7 minutes and then remove from oven to cool completely before assembly.
For the Filling
- In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
- In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.
- Fold the whipped cream into the peanut butter mixture until smooth. (See picture above).
For the Caramel
- Mix sugar, water and corn syrup in a small saucepan.
- Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
- Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
- Mix in salt and vanilla. Stir to combine. Let cool to room temperature.
- Once the crust is cooled completely, pour about ¾ of the caramel onto the crust and spread on the bottom and the sides with the back of a spoon.
- Pour all of the filling into the pie pan, on top of the caramel, and spread evenly.
- Sprinkle the top with peanuts, chocolate peanut butter cups and the remaining caramel.