Paula Deen Peanut Butter Pie

Paula Deen peanut butter pie is a no-bake dessert made with crunchy peanut butter, cream cheese and a chocolate-lined vanilla wafer crust, ready in 25 minutes plus an overnight chill. Try this make-ahead peanut butter dessert for your next potluck, cookout or holiday table, since it needs no fussy technique.

Let the pie chill overnight, because the filling needs that long to set firm enough to slice cleanly. Serve it early and you get a soft, spoonable filling that slumps right off the crust.

Paula spreads melted chocolate over the hot crust before any filling goes in, which seals the wafers and keeps the bottom crisp against the creamy peanut butter layer. Folding in lightly whipped cream by hand at the end also keeps the filling fluffy instead of dense like a plain cheesecake.

Paula Deen Peanut Butter Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

8

minutes

Calories

620

kcal

A buttery vanilla wafer crust lined with chocolate holds a fluffy peanut butter and cream cheese filling lightened with whipped cream. After a night in the fridge it slices cleanly and tastes rich but not heavy.

Ingredients

• 2 cups vanilla wafer crumbs
  

• 1/4 cup light brown sugar packed firmly
  

• 1/3 cup melted butter
  

• 1 cup semisweet chocolate morsels
  

• 1/2 cup heavy whipping cream
  

• 2 tablespoons confectioner's sugar
  

• 1 (8-ounce) pkg. softened cream cheese
  

• 3/4 cup crunchy peanut butter
  

• 1 (14-ounce) can sweetened condensed milk
  

• Garnish grated chocolate
  

• Garnish Sweetened whipped cream
  

• Garnish fresh strawberries
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it is ready when the crust is pressed into the pan.
• Make the crust: Stir together 2 cups vanilla wafer crumbs, 1/4 cup packed light brown sugar and 1/3 cup melted butter in a medium bowl. Then press the mixture into the bottom and up the sides of a 9-inch pie plate.
• Bake and coat: Bake the crust for 8 minutes, then sprinkle 1 cup semisweet chocolate morsels over the hot crust. Let it stand for 2 minutes so the chocolate melts, then spread it evenly across the crust.
• Whip the cream: Beat 1/2 cup heavy whipping cream with a mixer at medium speed in a small bowl until soft peaks form. Gradually add 2 tablespoons confectioner's sugar and keep beating until stiff peaks form, then refrigerate it.
• Mix the filling: Beat 1 softened 8-ounce package cream cheese and 3/4 cup crunchy peanut butter in a large bowl until creamy. Beat in the 14-ounce can of sweetened condensed milk until combined, then gently fold in the whipped cream.
• Chill overnight: Spread the filling into the prepared crust, then cover and refrigerate overnight. The long chill sets the filling so the pie slices neatly.
• Garnish and serve: Top the pie with grated chocolate, sweetened whipped cream and fresh strawberries. The garnishes are optional, but the berries add a bright, tart contrast to the rich filling.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use creamy peanut butter instead of crunchy?

Yes, creamy peanut butter works and gives a smoother, more mousse-like filling. You lose the little peanut pieces, but the flavor and set stay the same.

Can I use Oreo or graham cracker crumbs for the crust?

Crushed chocolate sandwich cookies make a good swap, though you would skip the brown sugar since the cookies are already sweet. Graham crackers also work, and the chocolate layer still keeps the crust crisp.

How long does peanut butter pie keep in the fridge?

Covered, it keeps well in the fridge for about 3 to 4 days. The crust softens a little each day, so it tastes best in the first couple of days.

Can I freeze this pie?

Freezing works if you wrap the pie tightly, and it slices nicely when partly frozen. Thaw it in the fridge before serving and add the whipped cream and strawberries fresh.

Why is my filling runny?

Skipping the overnight chill is the usual cause, since the filling needs hours to firm up. Overmixing the whipped cream into the filling can also loosen it, so fold gently.