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Chocolate Peanut Butter Pie

This chocolate peanut butter pie was included in Food & Wine's Best of the Best cookbook compilations. The creator of the pie says that this pie is always included in her restaurant, The Loveless Cafe in Nashville.

Course Dessert
Cuisine American
Servings 10
Author Liz


Ingredients for the Crust:

  • 1 c. graham cracker or vanilla wafer crumbs you can use chocolate sandwich cookies too
  • 2 Tbs. granulated sugar
  • 3 Tbs. unsalted butter melted

Ingredients for the Filling:

  • 1/2 c. light brown sugar packed
  • 3/4 c. light corn syrup
  • 1/2 c. heavy cream
  • 1/2 c. smooth peanut butter do not use natural or homemade
  • 1 tsp. vanilla extract
  • 3 eggs

Ingredients for the Ganache:

  • 8 oz. dark chocolate chopped finely
  • 1 c. heavy cream


Make the Crust:

  1. Process the crumbs in a food processor or high-powered blender. If you don't have either of these, you can put the cookies in a zip-top bag and crush them with a rolling pin or other cylinder-like object (like a bottle of wine). Transfer to a medium bowl and add the sugar. Mix well. Then add the melted butter and mix until the crumbs resemble wet sand. Transfer the crumbs to a 9-inch pie pan and press the crumbs on the bottom of the pan and up the sides. Set aside.

  2. Preheat your oven to 350 degrees F.

Make the Filling:

  1. In a large bowl, mix together the brown sugar, corn syrup, cream, peanut butter and vanilla until smooth and free of lumps. Add the eggs until well incorporated and pour the batter into the prepared crust.

  2. Bake in your preheated oven for 40-45 minutes or until the edges are puffy and the center is soft (it may appear underbaked, which is OK).
  3. Allow the pie to cool while you prepare the ganache.

Make the Ganache:

  1. Placed the chopped chocolate in a medium sized bowl. Microwave (or heat in a saucepan) the heavy cream until very hot. Pour over the chopped chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate together until smooth. Pour this over the pie. If desired, garnish with chopped peanuts. Allow the pie to cool and the ganache to set completely. You can also serve with dollops of whipped cream.

  2. Any leftover pie should be stored in the refrigerator and will keep for several days.

Recipe Notes

Yield: One 9-inch pie, about 8-10 servings