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Anita Porterfield | Bandera EC

Calling all peanut butter lovers: A cookie-like crust made with oats is the perfect base for this rich, creamy creation. Be sure to chill the filling for at least an hour before topping with the peanut butter ganache.


2 cups rolled oats
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup plus 2 tablespoons light brown sugar
1 teaspoon vanilla extract
6 tablespoons butter (3/4 stick), room temperature
1 cup roasted peanuts


1/2 cup cold water
1 envelope unflavored gelatin
8 ounces mascarpone cheese, room temperature
1 cup creamy peanut butter
2 cups heavy cream
1 cup sugar


4 ounces best-quality dark chocolate, chopped
1/4 cup smooth peanut butter
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch salt

1. Preheat oven to 325 degrees.

2. CRUST: Combine all ingredients except peanuts in a food processor and pulse until ingredients come together. Add peanuts and pulse until they are evenly chopped and the texture is a coarse crumble. Press the mixture into a 10-inch pie pan and bake 12–15 minutes until lightly browned.

3. FILLING: Combine cold water and gelatin in a small saucepan and allow it to “bloom” 5 minutes. Stir on low heat until completely dissolved, about 1–2 minutes, and then remove from heat.

4. In a large mixing bowl, beat the mascarpone and peanut butter until light and fluffy. Add the gelatin mixture and beat for another minute, then set aside.

5. In a clean, dry mixing bowl, beat heavy cream and sugar on high until soft peaks form. Use a rubber spatula to gently fold the whipped cream into the peanut butter mixture, being careful to not overmix.

6. Pour the filling into the cooled crust and refrigerate several hours (or overnight).

7. GANACHE: Place the chopped chocolate and peanut butter together in a bowl. In a saucepan, heat the heavy cream and vanilla to a simmer. Pour the heated cream over the chocolate mixture and allow it to sit until the chocolate is melted. Add salt and stir well to combine.

8. Let the ganache cool to room temperature, and then spread over the top of the chilled pie. Refrigerate until firm.