Peanut Butter Pie

Peanut Butter Pie

Honestly, the fussiest thing about this recipe is making the peanut butter itself, but I promise you that it is worth it. That being said, in a pinch…and I mean a real pinch, you can use freshly ground honey-roasted peanut butter from a store or market where the grinding is done on site. Most Whole Foods have those these days, as do many health food stores and co-ops. So, go that way if you must, but don’t make a habit of it.

Get my Homemade Peanut Butter Recipe

Peanut Butter Pie

  • 6 1/2 ounces chocolate wafers
  • 1 tablespoon granulated sugar
  • 10 tablespoons unsalted butter (at room temperature, divided)
  • 1 batch Homemade Peanut Butter
  • 3 ounces confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream (plus 1 tablespoon)
  • 2 ounces good-quality bittersweet chocolate
  1. Heat the oven to 350°F.
  2. Combine the wafers and granulated sugar in a food processor. Process until the wafers are fine crumbs. Melt 6 tablespoons of the butter and drizzle it into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides, and just over the lip of a 9-inch metal pie pan. Bake on the middle rack of the oven for 10 minutes. Cool completely.
  3. Once the crust has cooled, put the peanut butter and the remaining 4 tablespoons butter in the food processor. Process for 1 minute, then add the confectioners’ sugar and vanilla and process for another 1 1/2 to 2 minutes, until smooth. Carefully spread the mixture in the pie shell and bake for 10 minutes. Remove from the oven and cool while preparing the topping.
  4. Put the cream in a heatproof bowl and microwave on high just until simmering, approximately 30 seconds. Remove from the microwave and add the chocolate. Make sure the chocolate is completely submerged in the cream. Set aside for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, 2 to 3 minutes.
  5. Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

Yields: 10 servings

Alton Brown Peanut Butter Pie Recipe


Add yours
  1. 1
    Linda Barling

    Thank you Alton Brown for sharing your recipes. My family loved watching you on tv.
    Tippi review is a hoot. Good Humor. Can hardly wait to make homemade peanut butter.

  2. 5

    Anyone ever try this with almond butter, or other kinds of nutty pastes? As someone with a peanut allergy, I can’t eat as is – but I do love me some almond butter. And what better combination is there than chocolate and almonds? I don’t have much experience on the structural differences between peanut and almond butter. I only know that sunflower butter is pretty close to peanut butter in flavor. Would love any insight anyone has.

  3. 6

    Sometimes I just don’t have time to make peanut butter. The local micro chain has fresh ground. Why can’t you just add 1.5 cups peanut butter? Are you that hard up for clicks that we NEED to look at more than one recipe to make one of yours?

      • 8
        Dan J

        I think the complaint was that the recipe doesn’t list the amount of peanut butter. It could have easily said “1 batch homemade or 1 1/2 cups quality fresh ground peanut butter” or something similar. As it is, you have to go find the recipe for homemade and see how much one batch makes in order to follow this recipe. I think it’s a valid complaint, even if it’s written rather snarkily.

  4. 9
    Chef dan

    People are having teouble finding the peanut butter recipe. Just click on the blue text in the recipe where it says “making the peanut butter”. You’re welcome.

  5. 10
    Tippi Cull

    I am shocked that Alton Brown put his name on this culinary trainwreck. I made it the other night, and I thought it was the worst thing ever. I followed the recipe EXACTLY, with a couple of substitutions:
    – Due to my nut allergy, I took out the peanut butter and used mozzarella.
    – We gave up gluten, so I used thinly sliced zucchini for the crust.
    – I was out of chocolate and used canned fruit salad instead.
    – Confectioners sugar is all carbs, so I used liquid stevia.
    – 90 minutes chill time is WAY too long when you have to get the kids to hockey practice, so I had to go with 30 minutes.
    Result? Disgusting and inedible. You ought to be ashamed, Alton.

    • 11

      I can only hope this post is satirical and not serious. If it IS serious, then YOU should be ashamed for blaming Alton for the results. Every decent cook knows that substitutions change a recipe. You can’t change ingredients and expect to get exactly the same results as the original recipe. And you didn’t follow the recipe at all; you replaced pretty much every ingredient, and not even with equivalent substitutes. This is a recipe for CHOCOLATE PEANUT BUTTER PIE, not mozzerella-zucchini stevia pie! If you think this recipe doesn’t fit your health standards, then pick another recipe; don’t make crazy substitutions and then blame the original chef when the results are inedible.

      • 12

        Good grief. Of course that post is satirical. Your response is so over the top I almost have to wonder if you are being satirical in reply.

    • 15

      I am always amazed how people change the recipe posts and then gives 4 stars on their own recipe. Your rendition of the recipe made me laugh, and gag. =)

    • 16
      Zoe Glass

      Oh my gosh that is the possibly funniest thing I’ve ever heard. Those ingredients are so different from the original, I’m surprised that they even made it to the final step.

  6. 19

    I might be alone here but HOW do you make a batch of homemade peanut butter? How much/quantity of peanuts? Are they roasted, raw, Spanish with or without skins, etc? Do you add anything besides peanuts, like maybe butter (Peanut-Butter)? Do you puree in a blender or food processor? Sorry for the basic question but I’m new to this concept and it sounds delightful and healthy but I don’t know how.

  7. 22

    Chocolate wafer cookies are just that. Look for a box of “Famous Chocolate Wafer Cookies” by Nabisco. They are thin, crispy and very chocolaty. They’re hard to find but Amazon carries them. There are also lots of recipes online to make your own.

    • 23
      Dave W.

      but GOD HELP YOU if you dare use a pre-made black cookie pie crust! “PUHH!”
      …thought that’s probably what i’ll do.
      Don’t tell AB!!!

  8. 24

    Homemade peanut butter is loads better than the stuff that you buy in the store for several reasons.
    1. There’s no sugar, exessive fat, or exessive salt
    2. You know what’s in it because you make it yourself
    3. Why would you eat store bought peanut butter when making it yourself is not only better for you but so much more fun?

  9. 25

    Why, oh why, would you absolutely insist on homemade peanut butter only to add all those other crap ingredients? Let’s do homemade, organic, unprocessed, etc., etc., all the way through as long as it’s not even conceivable to have peanut butter that’s just hours-old from my co-op.

    • 26

      Sugar, cream, butter and chocolate are crap ingredients? He also says that your “hours old co-op” peanut butter would work in a pinch. Why do people come to recipe sites to preach??

  10. 30

    So if you were going to add booze to this pie for a special adults only dinner would you go bourbon? And where would you incorporate it into the recipe?

    • 33

      Barbara, it’s a cookie. I generally use either chocolate graham crackers or chocolate animal crackers. Easier to find those in the cookie aisle of the grocery store…

    • 34

      Not a stupid question! Oreo sans creme would work. Debi has good suggestions. If you’ve ever seen “N’illa Wafers” (small round vanilla cookies), there is typically a chocolate version the next box over. The other common item in the cookie aisle is a “famous” wafer from Nabisco – larger and flatter than a vanilla wafer and most often used to make an icebox cake by stacking and coating with whipped cream.

      You might also check your baking aisle. Next to the pre-made crumb crusts are often boxes of crumbs. A purist would likely frown and scoff that they are just factory floor sweepings, but they are another option and you may find your store carries a chocolate version. In my house at least, hands are less often dipped into a box of crumbs than into a box of cookies – so this works in limiting snacking and in having the ingredients when needed.

      • 36

        I’m pretty sure I’ve actually made pie crust per a different recipe out of oreos, cookies and creme and all – and it came out quite well. It could also work. Chocolate wafer cookies, however, are something different. You commonly see them by Nabisco or Voortman in the supermarket, or the fancier Manner from Austria – they’re the long, thin cookies with multiple layers, usually with a diagonal lattice imprint on the top.

        • 37

          I went ahead and just used whole oreos (no scraping), and it turned out beautifully. Just took a bit less butter to make it come together!

  11. 38

    Is it really supposed to be 2.5 fl. oz. of cream, or is the 1/4 c. and 1 tbsp. actually supposed to be used in a different (unspecified) step? (My thought was whipping some cream and folding into the peanut butter filling might lighten up the texture.)

    • 39

      I believe all of the cream is to be used to melt the chocolate, so qty is for ganache texture. Using whipped cream to lighten the pb filling texture is an idea worth trying, but obviously you would skip baking the filled pie as that would make a mess. Instead I would suggest freezing if you decide to add whipped cream to the filling – bake crust to set, cool, fill, freeze, top, and keep frozen until serving.

      • 40

        This recipe reminded me so much of an old peanut butter cheesecake recipe I haven’t made in years that I didn’t notice the filing goes in the oven too; no cream for the cooked filling for sure. I remember that recipe added some espresso to the chocolate ganache too… definitely a worthwhile experiment for this recipe.

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