My Peanut Butter Cream Cheese Pie recipe is my favorite summer dessert right now. This recipe is inspired by Taste of Home – 4 Layer Dessert. Peanut butter is the star of this dessert. The smooth, whipped peanut butter filling melts in your mouth and then you get the slight crunch of the shortbread-like crust on your tongue. I added a sprinkle of cocoa powder on top because we all know chocolate and peanut butter are sole mates. This is one of those desserts you’ll want to have with lunch and dinner.
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I love peanut butter. There is something about the creamy texture of peanuts that makes my taste buds dance. One evening I wanted a peanut butter dessert, but I didn’t want a cake. I had a block of cream cheese in my refrigerator and my imagination went wild with the possibilities.
The cream cheese in this recipe helps to give the pie an almost cheesecake quality and allows the pie to set up nicely. The heavy whipping cream in this recipe keeps the pie from becoming too thick and creates a velvety, rich texture.
What do I need to make Peanut Butter Cream Cheese Pie?
Kitchen Utensils
- Measuring Spoons
- Measuring cups
- Pie Dish
- Mixing bowl
- Mixing spoons
- Stand mixer or hand mixer
- Spatula
Ingredients
- 3 tbsp Chopped pecans
- 1/4 cup (half a stick) of butter – softened
- 1/2 cup of flour
- 8oz of cream cheese – softened
- 3/4 cup heaving whipping cream
- 1/2 cup of peanut butter
- 3/4 cup powdered sugar
- Cocoa powder for dusting
How to Make Peanut Butter Cream Cheese Pie
First, allow the cream cheese and butter to come to room temperature. You will get a much smoother pie this way.
The Crust
Starting with the crust, preheat the oven to 350 degrees. While the oven is preheating, mix 3 tablespoons of chopped pecans, 1/4 cup of softened butter, and 1/2 cup of flour in a bowl until combined. I also add a pinch of salt because my butter is unsalted. If your butter contains salt, leave the pinch of salt out. Next, using a spatula or your hand, press the crust into a pie dish. Bake in the oven for 10 minutes. Then allow to cool while you make the filling.
The Filling
Using a mixer, cream one block of softened cream cheese until whipped. I used a stand mixer but you could also use a hand mixer. Next, slowly mix in 3/4 cup of heavy whipping cream until creamy and smooth.
Then mix in 3/4 cup of powdered sugar and 1/2 of peanut butter. I used natural peanut butter with no added sugar and found that 3/4 cup of powdered sugar was perfect. However, if you are using peanut butter with sugar, I suggest using 1/2 cup of powdered sugar instead or sweetening to taste. If the filling seems too thick, mix in an additional tablespoon or two of heavy whipping cream.
Next, spoon the filling into the cooled pie dish with the crust. Using your spatula, smooth out the filling. Cover with plastic wrap and allow to set in the fridge for 2 hours. Before serving, dust the top of the pie with cocoa powder, spread with whipped cream, or both.
Peanut Butter Cream Cheese Pie
Peanut butter is the star of this dessert. The smooth, whipped peanut butter filling melts in your mouth and then you get the slight crunch of the shortbread-like crust on your tongue. I added a sprinkle of cocoa powder on top because we all know chocolate and peanut butter are sole mates.
Ingredients
- 3 tbsp Chopped pecans
- 1/4 cup (half a stick) butter - softened
- 1/2 cup of flour
- 8oz cream cheese - softened
- 3/4 cup heaving whipping cream
- 1/2 cup of peanut butter
- 3/4 cup powdered sugar
- Cocoa powder for dusting
- Whipped Cream for topping
Instructions
The Crust
1. Preheat the oven to 350 degrees.
2. While the oven is preheating, mix 3 tablespoons of chopped pecans, 1/4 cup of softened butter, and 1/2 cup of flour in a bowl until combined.
3. Next, using a spatula or your hand, press the crust into a pie dish. Bake in the oven for 10 minutes. Then allow to cool while you make the filling.
The Filling
1. Using a mixer, cream one block of softened cream cheese until whipped.
2. Next, slowly mix in 3/4 cup of heavy whipping cream until creamy and smooth.
3. Then mix in 3/4 cup of powdered sugar and 1/2 of peanut butter. f the filling seems too thick, mix in an additional tablespoon or two of heavy whipping cream.
4. Next, spoon the filling into the cooled pie dish with the crust. Using your spatula, smooth out the filling. Cover with plastic wrap and allow to set in the fridge for 2 hours.
Before serving, dust the top of the pie with cocoa powder, spread with whipped cream, or both.
Notes
1. If using unsalted butter, add a pinch of salt to the crust ingredients before mixing to combine.
2. If you are using peanut butter with sugar, I suggest using 1/2 cup of powdered sugar instead or sweetening to taste.
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