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Peanut butter pie
16 ServingsPTM280 min

Peanut butter pie

American cake with chocolate paste, creamy peanut butter filling and caramelized peanuts.



  1. Preheat the oven to 180 ° C.
  2. Grease the spring form and coat the bottom with the baking paper.
  3. Sift the flour, baking powder and cocoa powder over a bowl. Mix in the vanilla sugar, the caster sugar and the salt.
  4. Stir in the peanut oil, sour cream and the egg with a whisk.
  5. Add the boiling water in parts and stirring continuously with a whisk.
  6. Pour the batter into the spring form and bake for about 50 minutes in the middle of the oven until golden brown and done.
  7. Remove from the oven and allow to cool in 1 hour.
  8. Stir in the cream cheese, peanut butter and icing sugar with a whisk.
  9. Put the whipped cream and beat-fix in a bowl and whisk with a mixer. Fold the whipped cream through the peanut butter cream mixture.
  10. Roast the peanuts in a frying pan without oil and butter over medium heat. Stir frequently so that they are golden brown all around.
  11. Remove from heat and allow to cool.
  12. In the meantime, slice the pie base horizontally in half and cover the bottom half with half of the peanut butter mixture.
  13. Place the other half with the cutting edge upwards and cover it with the rest of the mixture. Put the cake covered for at least 2 hours in the refrigerator.
  14. Meanwhile, chop the peanuts into pieces. Put the caster sugar and oil in a thick-bottomed pan and heat over a low heat for 15 minutes to a caramel.
  15. Add the peanuts and stir with a wooden spoon, spread the mixture on a piece of baking paper and leave to solidify in 1 hour (nougatine).
  16. Break the nougatine into pieces, decorate the top of the cake with it.

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Sodium0% DV1.550mg
Fat29% DV19g
Protein12% DV6g
Carbs12% DV37g
Fiber24% DV6g

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