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Best Peanut Butter Pie - peanut butter and cream cheese filling on top of a graham cracker and pretzel crust with homemade caramel sauce, peanuts and chocolate peanut butter cups. #peanutbutterpie #peanutbutterpierecipe #bestpeanutbutterpie #bestpierecipe #magnoliabakerypeanutbutterpie #easydessertrecipe #quickdessertrecipe #quickanddeliciousdessertrecipe #pierecipe #cakebycourtney
Print Recipe
5 from 3 votes

Peanut Butter Pie

Graham cracker and pretzel crust, topped with caramel sauce and peanut butter cream cheese filling.
Course: Dessert
Cuisine: Pie
Keyword: Peanut Butter, Peanut Butter Pie, Pie
Servings: 16

Ingredients

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

Garnish

  • Salted peanuts
  • Chocolate peanut butter cups

Instructions

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.

Assembly

  • Once the crust is cooled completely, pour about 3/4 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.