Dessert: United States – National Capital Region – Smithsonian Peanut Butter Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 20 min

Additional 6 hrs

Total 7 hrs

Ingredients

- For the crust:
  - 1 1/2 cups (150 g) chocolate wafer crumbs (about 12-14 wafers crushed)
  - 6 tbsp (85 g) unsalted butter, melted
  - 2 tbsp (25 g) granulated sugar
- For the filling:
  - 8 oz (225 g) cream cheese, softened
  - 1 1/2 cups (387 g) creamy Virginia-style peanut butter (or high-quality creamy peanut butter)
  - 1 cup (120 g) powdered sugar, sifted
  - 1 tsp (5 ml) vanilla extract
  - 1/4 tsp (1.5 g) kosher salt
  - 1 cup (240 ml) heavy cream, cold
- For the ganache:
  - 6 oz (170 g) semisweet or dark chocolate chips or chopped chocolate
  - 1/2 cup (120 ml) heavy cream
  - 1 tbsp (15 g) unsalted butter (optional, for shine)
- Garnish:
  - 1/2 cup (70 g) roasted Virginia peanuts, coarsely chopped
  - Flaky sea salt, a pinch (optional)

Instructions

Short Description:
A rich, creamy peanut butter pie with a chocolate cookie crust and a glossy chocolate ganache topping, finished with chopped Virginia peanuts for crunch. This indulgent dessert balances sweet peanut filling with bittersweet chocolate.

Regional Notes:
This National Capital Region version highlights Virginia peanuts—either roasted and chopped or a high-quality Virginia peanut butter—for a pronounced local peanut flavor. The chocolate ganache topping reflects the regional fondness for combining peanut desserts with chocolate, typical of museum-cafe and event desserts in Washington, D.C.

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate wafer crumbs, melted butter, and granulated sugar until evenly moistened.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) deep-dish pie plate. Bake 8–10 minutes to set the crust; remove and cool completely on a rack.
3. While the crust cools, whip the cold heavy cream in a chilled bowl to soft peaks; refrigerate the whipped cream until needed.
4. In a separate large bowl, beat the softened cream cheese until smooth and free of lumps. Add the creamy peanut butter, powdered sugar, vanilla, and salt; beat until fully combined and silky.
5. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining whipped cream until uniform and airy. Scrape the filling into the cooled crust and smooth the top with a spatula.
6. Chill the pie in the refrigerator for at least 2 hours, preferably 4 hours or overnight, until the filling is firm.
7. To make the ganache, place the chopped chocolate or chips in a heatproof bowl. Heat the 1/2 cup (120 ml) heavy cream in a small saucepan over medium heat until just simmering (do not boil). Pour the hot cream over the chocolate, let sit 1 minute, then stir until smooth. Stir in the 1 tbsp (15 g) butter, if using, until glossy. Allow ganache to cool slightly but remain pourable.
8. Remove the chilled pie from the refrigerator and pour the ganache over the peanut butter filling, spreading to the edges. Return the pie to the refrigerator and chill 30–60 minutes more, until the ganache is set.
9. Before serving, sprinkle the top with coarsely chopped roasted Virginia peanuts and a pinch of flaky sea salt, if desired. Slice and serve chilled.