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Peanut Butter Extravaganza Pie

Recipe By: Christopher Taylor
Year Submitted: 2015
Winner First Place


1-1/2 c. all-purpose flour
1-1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. baking powder
8 T. unsalted butter, cold, in 8 pieces
4 T. vegetable shortening, cold
1 tsp. cider vinegar
1/4 c. water, cold

Peanut Butter Cream Truffles
1/2 c. creamy peanut butter
1 c. sifted powdered sugar
2 T. butter, melted

Chocolate Peanut Butter Ganache
5 oz. bittersweet chocolate, coarsely chopped
1/4 c. creamy peanut butter
1/2 c. heavy cream
1/2 tsp. vanilla extract

Peanut Butter Cream Filling
6 oz. cream cheese, softened
3 T. light brown sugar
1/4 tsp. salt
3/4 tsp. vanilla extract
3/4 c. creamy peanut butter
1 c. heavy cream
8 fun-size Reese€™s Peanut Butter Cups, chopped

Peanut Butter Mousse
6 oz. cream cheese, softened
3/4 c. powdered sugar
Pinch of salt
3/4 c. creamy peanut butter
3/4 c. + 2 T. heavy cream, divided

1/3 c. honey roasted peanuts, coarsely chopped
1-1/2 oz. dark chocolate, melted
1 c. heavy cream
2 T. piping gel
2 T. powdered sugar


1. Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse wet sand and there are no pieces larger than peas.
2. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms.
3. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.
4. Roll out the pie dough out to a circle large enough to fill a 9-1/2 inch deep-dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 425F.
5. Line the dough with parchment paper and pie weights. Bake for 18 minutes.
6. After 18 minutes of baking, remove the weights and parchment. Continue baking until the crust is golden brown, 5 to 10 minutes more. Allow the crust to cool completely.

Peanut Butter Cream Truffles
1. Stir together the peanut butter and powdered sugar until smooth. Stir in melted butter.
2. Scoop into 1-1/2 teaspoon portions. Roll into balls and refrigerate.

Chocolate Peanut Butter Ganache
1. Place chopped chocolate and peanut butter in a medium bowl. Bring the heavy cream to a simmer. Pour the cream over the chocolate and stir to combine.
2. When chocolate is completely melted and mixture is smooth, stir in the vanilla extract. Reserve 1/4 cup and set aside.
3. Spread 3 tablespoons into the bottom of the prepared crust.
4. Evenly distribute the peanut butter truffles across the bottom of the pie.
5. Pour the remaining ganache (but NOT the reserved ganache) over the truffles, trying to cover the tops of each truffle ball. Refrigerate while preparing the Peanut Butter Cream Filling.

Peanut Butter Cream Filling

1. In a large bowl, beat the cream cheese until smooth. Beat in the brown sugar, salt, vanilla extract, and peanut butter.
2. In a separate bowl, beat the heavy cream to stiff peaks. Fold the whipped cream into the peanut butter mixture. Spread mixture evenly in the pie pan.
3. Pour the remaining 1/4 cup reserved ganache over top of the smoothed filling. Sprinkle the chopped peanut butter cups evenly over the top. Refrigerate while preparing the Peanut Butter Mousse.

Peanut Butter Mousse
1. In a large bowl, beat the cream cheese until smooth. Beat in the powdered sugar, salt, peanut butter, and 3 tablespoons of heavy cream on low speed until combined. Increase speed to medium-high and whip until fluffy, about 1 minute.
2. Whip the remaining heavy cream to stiff peaks. Fold into the peanut butter mixture.
3. Spread in an even layer over the chopped peanut butter cups.

1. Sprinkle the chopped peanuts evenly over the top of the pie.
2. Drizzle the melted chocolate over the top of the pie.
3. Whip the cream to soft peaks. Beat in the piping gel and powdered sugar. Continue to beat to stiff peaks. Pipe decoratively over the top of the pie, as desired.