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Peanut Butter Pie with Fudge Topping

Try, try some peanut butter pie, If you don’t think it’s wonderful,
I want to know why, It’ll stick to your mouth Till you can’t say ‘Hi!’
Try, try some peanut butter pie.”
~ Tom Paxton "Peanut Butter Pie", Alcazar Records

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Peanut Butter Pie with Fudge Topping


Classic Home Desserts:
A Treasury of Heirloom and
Contemporary Recipes from Around the World
by Richard Sax, 1994, Chapters Publishing Ltd.

“Peanut butter and chocolate are an immortal combination; the archetype
is Reese’s Peanut Butter Cups. This is an easy pie to make, with kids’
flavors that adults never outgrow.
Peanut butter, that staple of every American pantry, is a fairly recent
invention, having just celebrated its 100th birthday in 1990. According
to author John Egerton (his lively, affectionate Southern Food is a must
for anyone who loves food), peanuts originated in South America at
least 3,500 years ago. Eventually, they were brought to Asia and Africa,
and then to North America by African slaves. But until late in the 19th
century, peanuts were strictly a local crop. It was George Washington
Carver who was responsible for the peanut’s domestication – and for
peanut butter.”

Makes one 9-inch pie; serves about 8

Graham Cracker Crust
1 cup graham cracker crumbs (about 15 individual crackers)
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces, softened

Filling
8 ounces cream cheese, softened
1 cup creamy peanut butter (do not use
old-fashioned or freshly ground)
1 cup confectioner’s sugar
2 tablespoons unsalted butter, softened
1 tablespoon pure vanilla extract
1/2 cup heavy cream, well chilled

Fudge Topping
1/2 cup heavy cream
6 ounces semisweet chocolate, chopped

1. Graham Cracker Crust: Preheat the oven to 350 degrees F, with a
rack in the lower third. In a medium bowl, combine the graham cracker crumbs, sugar and butter until well blended. Press evenly into a buttered
9-inch pie pan, reaching up to but not over the rim. Bake until lightly
browned, about 10 minutes. Cool the crust completely on a wire rack.
2. Filling: Beat the cream cheese and peanut butter with an electric mixer
at medium speed until well blended. Add the confectioners’ sugar, butter
and vanilla and continue beating until fluffy.
3. Whip the cream until not quite stiff. Fold a large spoonful of the
whipped cream into the peanut butter mixture to lighten it; gently
fold in the remainder. Carefully spoon the filling into the cooled
crust, spreading evenly. Loosely cover the pie and refrigerate until
firm, about 3 hours. (You can put it in the freezer, if you’d like to
speed it up.)
4. Fudge Topping: Bring the cream to a simmer in a small, heavy
saucepan. Add the chocolate and stir until smooth. Set aside to
cool to lukewarm. Gently spread the topping over the cooled pie.
Refrigerate until firm, about 3 hours. (This pie can be made 1
day ahead; cover it loosely with wax paper or plastic wrap
and refrigerate.)
5. Cut the pie into wedges and serve cold.