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Peanut butter cup pie

Course Desserts, Pies, Pies & Crisps

Ingredients

Peanut Graham Cracker Crumb Crust

  • 3/4 cup peanuts lightly salted, roasted
  • 2 1/2 tbs brown sugar packed
  • 2 tbs all-purpose flour
  • 1 cup + 2 tbs Graham cracker crumbs
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup unsalted butter melted

FILLING

  • 12 oz cream cheese (not reduced fat), at room temperature
  • 1 cup peanut butter smooth
  • 1 1/4 cups sugar
  • 3 large eggs plus 1 egg yolk, at room temperature
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla
  • 3/4 cup peanuts roasted, chopped

TOPPING & GARNISH

  • 1/2 cup heavy whipping cream
  • 4 oz semisweet chocolate chopped
  • 8 to 10 peanut butter cups full size, coarsely chopped

Instructions

  • Lightly butter your pie pan of choice and set it aside.
  • Combine the peanuts, brown sugar, and flour in your food processor and process until the nuts are very finely chopped.
  • Put the graham cracker crumbs, cinnamon, and salt in a large bowl. Mix in the ground nuts. Add the melted butter and mix well, first with a large fork then switch to your hands and rub them thoroughly between your fingers. Press the crumbs together: they should have a slight amount of packability. If not, moisten your hands under running water, to dampen, then work the crumbs again.
  • Spread the crumbs evenly and loosely in the pie pan, banking them up the sides as well. When they're evenly spread, press them into the pan. Refrigerate for 10 minutes while you preheat the oven to 325°.
  • Bake the pie shell on the center oven rack for 10 minutes. It should not begin to brown. Transfer to a rack and cool thoroughly before filling.

FILLING

  • Prepare the crust as directed, pressing it into a 9 1/2" to 10" deep-dish pie pan. Prebake as directed and cool on a rack. Set the oven to 325°.
  • Combine the cream cheese and peanut butter in a large mixing bowl. (If you have one, a stand mixer works well here.) Using an electric mixer, cream the ingredients on medium speed. Gradually add the sugar, beating until evenly blended and scraping down the sides of the bowl as needed. Blend in the eggs and yolk, one at a time, until evenly blended. Blend in the sour cream and vanilla. Blend in the chopped nuts.
  • Scrape the filling into the pie shell and smooth the top with a spoon. Place on the center oven rack and bake for approximately 50 minutes. When done, the filling will have puffed slightly and the center will be wobbly, but "set." The very center may have a shiny finish but the rest of the surface will have a dull appearance.
  • Transfer the pie to a rack and cool thoroughly. Cover loosely and refrigerate at least 8 hours or overnight.
  • The next morning, finish the pie with the chocolate topping and garnish. Heat the cream in a small saucepan until the surface shimmers. Remove from the heat and add the chocolate. Let sit for 7 or 8 minutes, then whisk to smooth.
  • As the chocolate cools, it will start to thicken. When it is still thin enough to drizzle but has a fair amount of body, drizzle half of the chocolate over the surface of the pie with a large spoon. Distribute the chopped peanut butter cups here and there over the chocolate, then drizzle the rest of the chocolate over the top. Refrigerate until serving. Cover with tented foil for extended refrigeration. Makes 10 to 12 servings.