Peanut Butter Honey Cinnamon Pie
Indulge in this creamy peanut butter pie nestled in a cinnamon spiced graham cracker crust with a crunchy white chocolate peanut crunch layer, and topped with a light and delicious honey whipped cream.
Ingredients
Please note that if you use the 2x 3x recipe scaling feature, it will only change the measurement written on the far left. It will not change my notes to convert it to cups/tbsp/tsp.
Cinnamon Graham Cracker Pie Crust
- 170 grams graham cracker (Equals 11 full graham cracker sheets or 1 1/3 cups plus 1 tbsp of finely crushed graham cracker crumbs)
- 50 grams granulated sugar (1/4 cup)
- 84 grams unsalted butter melted (6 tbsp)
- 1.5 tbsp cinnamon
- 1 pinch salt
White Chocolate Peanut Feuilletine Crunch Layer (If you'd like to skip this layer for a super easy pie, it will still turn out great) Important Notes: You must have a small food processor or mini blender for this component, and if you need advice on where to find feuilletine or potential substitutions read through the info in the post)
- 75 grams granulated sugar (slightly heaping 1/3 cup)
- 75 grams unsalted roasted peanuts (scant 2/3 cup)
- 60 grams chopped white chocolate (1/3 cup)
- 1 pinch salt
- 35 grams of feuilletine flakes (1/2 cup)
Peanut Butter Filling
- 270 grams creamy peanut butter no or low sugar (1 cup)
- 225 grams cream cheese (1 cup)
- 150 grams powdered sugar divided (1 cup plus 2 tbsp)
- 1 pinch salt
- 1 tsp vanilla
- 240 grams heavy cream (1 cup)
Honey Vanilla Whipped Cream
- 42 grams cream cheese room temperature 1.5 oz or 3 tbsp
- 270 grams heavy cream (1 cup plus 2 tbsp)
- ½ tbsp vanilla
- ¼ cup honey
- 2 ½ tbsp powdered sugar
Assembly
- 1 tbsp chopped lightly salted roasted peanuts if using the unsalted peanuts from earlier in the recipe, see notes to lightly salt and toast
- 1/8 tsp cinnamon
- 1.5 tbsp honey
Instructions
Cinnamon Graham Cracker Pie Crust
- Preheat the oven to 350 ℉
- If starting with whole graham crackers, finely crush them with a food processor. If you don’t have a food processor, place graham crackers in a ziplock bag and crush with a rolling pin or other utensil. TIP: Make sure the crackers are very finely ground in this step.
- In a medium sized bowl, stir together the graham cracker crumbs, granulated sugar, and cinnamon using a fork.
- Mix in the melted butter until combined.
- Press the cracker mixture evenly into a 9” pie dish. Use the bottom and sides of a cup or a measuring spoon to help create level surfaces as you press the crust onto the bottom and sides of the dish.
- Bake for 10-13 minutes until fragrant and dry to the touch when gently pressed. Allow to fully cool before filling.
White Chocolate Peanut Feuilletine Crunch Layer
- Note: You must have a small food processor or mini blender for this component
- Prepare a small tray or baking sheet with a silicone mat. Measure out peanuts so they are ready for the next step, as the process can happen quickly.
- Begin cooking the granulated sugar in a small sauce pot over medium low heat. Pay close attention to it and stir frequently with a wooden spoon. It will be dry at first, and then will begin to clump up. Continue breaking up clumps and stirring.
- Next, the sugar will begin to melt, continue stirring until the sugar is fully melted and has turned a deep amber color.
- Immediately mix in the peanuts and quickly stir to coat. Quickly pour them out on to the silicone mat and spread out. Set aside to fully cool before moving to the next step.
- Using a small food processor or strong mini blender, pulverize the peanut sugar mixture until a smooth paste forms. This can take a few minutes and may need a bit of stirring or scraping as you go to get the mixture to fully combine into a paste.
- Place the white chocolate in a medium sized heat safe bowl, and microwave for 30 seconds. Stir, and microwave again for 20 seconds, and stir again.
- Continue microwaving in 10 second increments, stirring after each, until the chocolate is fully melted.
- Combine the peanut paste mixture with the white chocolate and the pinch of salt until fully incorporated.
- Fold in the feuilletine flakes, and set aside at room temperature until cooled.
- Spread the peanut feuilletine crunch layer in an even layer on the bottom of the pie.
Peanut Butter Filling
- Using an electric mixer with a paddle attachment and a medium/large bowl, beat together the peanut butter, cream cheese, 1 cup (120 grams) of the powdered sugar, the pinch of salt, and the vanilla until smooth.
- In a separate bowl using an electric mixer with a whisk attachment, whip the heavy cream until the whisk is starting to leave tracks, and then add the remaining 2 tbsp (30 grams) of powdered sugar. Whip together until stiff peaks form. Test the peaks by lifting the whisk attachment out of the cream, and seeing if the peaks hold their shape upright.
- Fold half of the whipped cream into the peanut butter mixture until combined, and then fold in the remaining whipped cream until smooth and no whip cream streaks remain. Do not over mix.
- Spread the peanut butter filling in an even layer in the pie, and smooth out the top. Place in the fridge to chill for 4 hours in the fridge, or 2 hours in the freezer. (Or if you’re making this on a baking show, throw in in the blast chiller and pray for the best) You can add the whipped cream on two hours into the fridge chilling time as well because it's stabilized.
Stabilized Honey Whipped Cream
- Using an electric mixer with a whisk attachment and a medium bowl, whip the cream cheese until smooth.
- Add in a drizzle of heavy cream, and continue whipping. Continue adding small amounts of the heavy cream at a time, scraping down the bowl as needed until all of the heavy cream has been added.
- Once the whipped cream has thickened a bit and the whisk is leaving subtle tracks in the bowl, add in the powered sugar. Continue whipping until the cream holds soft peaks, and then add in the vanilla.
- Continue whisking until the cream holds stiff peaks, and then gently fold in the honey until just combined. If the peaks have softened after folding in the honey, whisk with the mixer again in short bursts until firm peaks have returned. Be careful not to over mix.
Assembly
- Fit a large piping bag with a 1M piping tip. (If you would rather spoon the whipped cream on instead, skip steps 1 and 2)
- Fill the piping bag with the whipped cream, and pipe small dollops all over the top of the pie.
- Drizzle honey over the top of the whipped cream, and sprinkle on cinnamon, and chopped peanuts.
- Store in the fridge and serve once fully chilled. Enjoy!
Notes
If you'd like to skip the white chocolate peanut feuilletine crunch layer to make this pie more simple, the pie will still turn out great. It will be maybe 1/4-1/2 inch shorter without the crunch layer but once the whipped cream is on it will look fine.
For the garnish, lightly salt the unsalted roasted peanuts by toasting them in a pan over medium heat for a bit with a small drizzle of oil and a pinch of salt.
Tried this recipe?Let us know how it was!