Marbled Peanut Butter Pie



by Heather Harris Brady

It seems so wrong to do this with leftover Halloween candy sloshing all over the place, but there you have it. Truth of the matter is, I can take or leave most storebought candy anymore. If I’m going to blow the calories better be on something worth eating. So the holiday left me craving this pie.

The gods have seen fit to favor me with transcendent pie experiences, and this is one. While I came across the rhubarb pie in Canada, this one came much closer to home – at the little bar in my hometown. As a rule of thumb I always order the specials there, and one fine day peanut butter pie was the dessert. It was amazing, rich and silky with a pure flavor of peanut butter.

I’ve taken a few liberties here, adding the marbling, etc. This would be a good choice for all those holiday potlucks coming up. You don’t have to bake it and you can throw it together in 15 minutes – late at night, practically with your eyes closed. You can even skip the marbling and just sprinkle some mini chips and chopped peanuts on top, or a drizzle of hot fudge topping. As you can see from the two photos, the pie will set up more over time, so if you want a clean slice allow a day in the fridge.

Peanut Butter Pie, Makes one 9″ pie

One graham cracker pie crust, or chocolate cookie crust (recipe follows)

2 c. heavy cream

1 c. natural, creamy peanut butter

8 oz. light cream cheese

1 c. powdered sugar

1/2 can sweetened condensed milk

1 t. vanilla

1 t. fresh lemon juice

1/2 recipe chocolate ganache for marbling, cooled (optional)

Beat the peanut butter, cream cheese and powdered sugar together.


Then beat in the condensed milk.


Beat in the vanilla and lemon juice. Whip the cream in a separate bowl. Fold in 1/3 of the whipped cream, and then fold in remainder.


Pour the filling into your pie shell.


Drop spoonfuls of cooled chocolate ganache on top.


Using a butter knife, draw it through the chocolate. Use a folding motion to draw it down through the filling.


Refrigerate at least four hours or overnight. Store any leftovers in the refrigerator.


Graham cracker crumb crust: Crush one packet (usually a box has three packets inside) of graham crackers. Mix with four T. melted butter and press into the pie dish. You can substitute half a package of Oreos or gluten free cookies for the graham crackers as well.

One year ago: Roasted Squash Soup


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