By Amanda Haas
This peanut butter pie takes baking to the next level. With Traeger’s 6-in-1 versatility, you can bake this decadent pie with confidence.
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|1/2 Cup||gluten-free or all-purpose flour|
|1 Tablespoon||brown sugar|
|1/4 Teaspoon||kosher salt|
|4 Tablespoon||unsalted butter, melted and cooled|
|1 1/2 Cup||creamy peanut butter|
|8 Ounce||cream cheese, softened|
|1/2 Cup||whole milk, divided|
|2 Cup||powdered sugar|
|8 Ounce||dark chocolate chips or chunks|
|2 Tablespoon||coconut oil|
|chopped peanuts, for garnish|
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
Make the graham cracker crust: Place the graham crackers in a food processor fitted with a metal blade and pulse into fine crumbs (you should have about 1 1/2 cups). Add the flour, brown sugar, and salt and pulse to combine. Add the melted butter and pulse to incorporate. Add the egg and pulse until the texture is uniform, about 10 seconds.
8 graham crackers
1/2 Cup gluten-free or all-purpose flour
1 Tablespoon brown sugar
1/4 Teaspoon kosher salt
4 Tablespoon unsalted butter, melted and cooled
1 large egg
Pour the crumb mixture into a 9-inch springform pan or a pie dish. Using buttered hands, press the crumbs firmly against the bottom of the pan to create a flat surface.
Place the pan on the grill grates. Close the lid and bake until the crust is golden, 10-12 minutes. Remove from the grill and allow to cool. Reduce the Traeger temperature to 300℉.
300 ˚F / 149 ˚C
Make the peanut butter filling: Add the peanut butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (alternatively, use a large bowl and an electric hand mixer). Mix on medium speed until well combined and fluffy, about 2 minutes, scraping down the sides as necessary. Add 2 tablespoons of the milk and mix to combine. Reduce the speed to low and add the powdered sugar. Once incorporated, slowly add the remaining milk, then whip on medium speed until the mixture is light and spreadable.
1 1/2 Cup creamy peanut butter
8 Ounce cream cheese, softened
1/2 Cup whole milk, divided
2 Cup powdered sugar
Pour the whipped peanut butter filling over the crust, using a rubber spatula to smooth it evenly. (If using a pie dish, create a mound in the center and smooth down the sides with the spatula.)
Make the topping: Add the chocolate and coconut oil to a medium saucepan and place on the grill grates. Close the lid and let melt for 3 minutes, then whisk to until smooth. Remove from the grill and let cool for 5 minutes. (Alternatively, melt the chocolate on the stovetop over medium-low heat.)
8 Ounce dark chocolate chips or chunks
2 Tablespoon coconut oil
Carefully pour the chocolate mixture over the filling, using a spatula to smooth it into an even layer. Sprinkle the chopped peanuts on top. Cover the pie with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
chopped peanuts, for garnish
Use a warm knife to slice the pie, then serve. Enjoy!