Foster’s Market Peanut Butter Pie

Published on August 5, 2021 by Raveaboutfood

Foster’s Market Peanut Butter Pie is rich and delicious with layers of creamy goodness, starting with a black bottom crust, then a layer of ganache, a fluffy layer of peanut butter filling, and finally a whipped cream topping. This one is for peanut butter lovers everywhere!

I’ve been exploring some of the iconic foods of the Carolinas…pimento cheese, peaches, and peanut butter pie to name a few. Today’s recipe is published in the August 2021 issue of Our State: North Carolina Magazine.

If you love peanut butter, you know it can only be made better by adding chocolate. This pie does just that by starting with a chocolate crust and adding layers of peanut butter filling and fluffy whipped cream with a bit more chocolate crushed on top for a garnish. It not only looks pretty, but tastes truly delicious!

Foster’s Market Peanut Butter Pie

BLACK BOTTOM COOKIE CRUST:

1 1/2 cups Oreo cookie crumbs (I removed the cream filling.)
2 tablespoons sugar
pinch of salt
1/2 stick unsalted butter, melted

CHOCOLATE GANACHE LAYER:

1 cup semisweet chocolate chips
3/4 cup heavy cream

PEANUT BUTTER LAYER:

6 ounces cream cheese, softened
3/4 cup creamy peanut butter, softened
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy cream

WHIPPED CREAM TOPPING:

1 teaspoon vanilla extract
2 cups whipped cream, reserved from the peanut butter layer
1/4 toasted peanuts
2 tablespoons ganache, reserved from the ganache layer

How to make Peanut Butter Pie?

Black Bottom Cookie Crust:

Preheat the oven to 350 degrees. Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix. Pour in the butter and stir to combine, moistening all the crumbs.
Spread the mixture in a 9-inch pie pan or baking dish, evenly pressing it over the bottom and up the sides of the pan to create a crust. I used a metal measuring cup to flatten and form the crust.

Bake for 8 to 10 minutes, until slightly firm. Remove the crust from the oven and let cook; crust will firm as it cools.

Chocolate Ganache Layer:

Place the chocolate in a large bowl. Place the cream in a small saucepan and bring it to a boil. Pour the hot cream over the the chocolate, stirring until the chocolate melts and the mixture is fully combined and smooth.

Set aside 2 tablespoons of the ganache for decorating the top of the pie. Let the remaining ganache cool slightly, then pour it into the cookie crust and refrigerate for about 30 minutes, until firm.

Peanut Butter Layer:

Blend the cream cheese and peanut butter in a large bowl with an electric mixer or wooden spoon. Add the condensed milk and beat until thoroughly blended. Add the vanilla and stir to mix.
In a separate bowl, use an electric mixer to whip the cream into soft peaks. Set aside half of the whipped cream for the topping and gently fold the remaining half into the peanut butter mixture. When the ganache is completely firm, spoon the peanut butter mixture on top of the chilled ganache, spread evenly, and refrigerate for about 1 hour, until firm.

You can refrigerate the pie overnight or up to several days at this point.

How to make the Topping:

Fold the vanilla into the reserved whipped cream. Using a spatula or pastry bag, evenly spread or pipe the whipped cream over the pie and sprinkle with peanuts. (I chose to sprinkle the top of the pie with more Oreo crumbs, as seen in the picture below.)
Gently reheat the reserved ganache in the microwave for about 10 seconds, until soft enough to pour. Cool slightly and drizzle the ganache over the pie. Chill until ready to serve.

I made this dessert for family who were visiting last week. We enjoyed it after dinner one night, so creamy and delicious.

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Foster’s Market Peanut Butter Pie

A black bottom crust is filled with chocolate ganache and a luscious layer of peanut butter and topped with whipped cream and more ganache to make this iconic Foster's Market Peanut Butter Pie.

Servings: servings

Prep Time: 40

chilling time: 1 30

Total Time: 2 10