Tassel Ridge Peanut Butter and Chocolate Pie


  • ½ cup dry-roasted peanuts
  • 2 Tbsp granulated sugar
  • 2 Tbsp water
  • ¼ tsp salt
  • 9 whole chocolate graham crackers broken into pieces
  • 3 Tbsp packed light brown sugar
  • 5 Tbsp unsalted butter melted
  • ¾ cup plus 2 Tbsp powdered sugar
  • ¾ cup creamy peanut butter not old-fashioned style or freshly ground
  • 6 oz cream cheese softened
  • cups heavy cream
  • 1 tsp vanilla


  1. With oven rack in middle position, preheat oven to 325°F. Line baking sheet with parchment paper. Combine peanuts, granulated sugar, water, and salt in medium saucepan. Bring to boil over medium heat. Cook, stirring constantly, until water evaporates and sugar appears dry, somewhat crystallized, and coats peanuts evenly, about 10 minutes. Continuing to stir constantly, reduce heat to low. Cook until sugar turns amber color, about 2 minutes. Transfer peanuts to parchment-lined baking sheet. Spread in even layer. Cool completely, about 10 minutes. Set aside. Grease 9-inch pie pan. Add crackers and brown sugar to food processor. Process until finely ground, about 30 seconds. Add melted butter. Process until combined, about 8 pulses. Press crumbs into bottom and up sides of pie pan. Bake until crust begins to brown, 12 to 14 minutes, rotating pan halfway through baking. Cool completely on wire rack, about 30 minutes. Spread ⅓ cup peanuts evenly over bottom of crust. Set aside. Add ¾ cup powdered sugar, peanut butter, cream cheese, and 3 tablespoons cream to electric mixer bowl. Whip on low speed until combined, about 1 minute. Whip on medium-low until fluffy, about 1 minute. Transfer to large bowl. Set aside. Add ¾ cup cream to mixer bowl. Whip on medium-low until foamy, about 1 minute. Whip on high until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture, in two additions. Continue folding until no white streaks remain. Spoon into crust, spreading evenly. Add remaining cream, powdered sugar, and vanilla to mixer bowl. Whip on medium-low until foamy. Whip on high until stiff peaks forms, 1 to 3 minutes. Spread evenly over filling. Refrigerate until set, about 2 hours. Meanwhile, roughly chop remaining peanuts. Sprinkle over chilled pie. Serves 8.

Recipe Notes

Wine Recommendation: Tassel Ridge Red, White, & Blue ®

This peanut butter and chocolate pie is perfect for a wine like Red, White, & Blue ® . The combination is the adult version of peanut butter and jelly! A traditional sweet, Concord based-blend with strong grape flavors reminiscent of grape jelly, Red, White, & Blue is an outstanding sipping wine that is best served chilled. — Bob Wersen, Owner, Tassel Ridge Winery.