Need a crowd-pleasing dessert you can make ahead, refrigerate, and forget about until serving time? I like this peanut butter pie better than any I have ever had, hands-down. Everybody loves it, and it is great any season of the year. It is rich, so think of serving thin slices and having it after a lighter-than-average meal.
I wanted to serve it for dessert at camp last summer, so I made it as individual servings in 9 oz. disposable plastic cups, but at home I use a 9″ or 12″ springform pan.
Peanut Butter Pie filling for 60 takes a big-guns mixer. Go, Hobart!
Filling the cups
Garnished with chopped peanut butter cups
Mmm — a satisfied camp teacher; photo credit: Tori Luther
Lori’s Almost-Famous Peanut Butter Pie
| 9” springform pan: serves 8-10 | 12” springform pan: serves 12-14 | To serve 60 in 9 oz. plastic cups: X 4 big recipes | |
| Graham cracker crumbs | 1 c. | 1 ½ c. (1 sleeve) | 6 c. (4 sleeves) |
| butter, melted | ¼ c. | 6 T. | 3 sticks |
| light brown sugar, packed | ¼ c. | 1/3 c. | Skip |
| peanut butter, creamy | 2 c. | 3 c. (one 28 oz. jar) | Four 28 oz. jars |
| sugar | 2 c. | 3 c. | 12 c. (5+ lb?) |
| 8 oz. package cream cheese, room temperature | 2 | 3 | 96 oz. or twelve 8 oz. pkg. or two 48 oz. pkg. |
| butter, melted | 2 T. | 3 T. | 12 T. (1 ½ sticks) |
| vanilla | 2 t. | 1 T. | ¼ c. |
| whipping cream, whipped | 1 ½ c. | 2 c. (1 pt.) | 2 qt. |
Crust: Combine all and press into a deep dish pie dish or a spring form pan.
Filling: Beat together all but whipped cream. Then, fold whipped cream into cream cheese mixture. Place in crust. Chill several hours or overnight in the fridge.
Glaze: 1 c. chocolate chips and 3 or more tablespoons strong hot coffee. (This amount is fine for both pie sizes.) Melt together in a saucepan or in the microwave. Stir until smooth. Drizzle over pie. For individual plastic-cup servings, omit glaze and top soft filling with chopped peanut butter cups before chilling thoroughly.
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