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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

Peanut Butter Pie

Graham cracker and pretzel crust, topped with caramel sauce and peanut butter cream cheese filling.
4.94 from 15 votes
Course Dessert
Cuisine 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.
Keyword Peanut Butter, Peanut Butter Pie, Pie
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